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General Category => General Homebrew Discussion => Topic started by: ram5ey on May 07, 2015, 02:37:27 pm

Title: wort circulation effect on hop utilization
Post by: ram5ey on May 07, 2015, 02:37:27 pm
I recently incorporated a pump for whirlpool chilling into my system.  I was wondering about knockout hop utilization if the pump is running.  Does circulating the 210 - 200F wort through the pump create more bitterness than if it was just sitting static?  I didn't know if part of hop utilization was the movement and heat created during the boil that might be similar when running wort through a pump and doing that for a 20-30 hop stand might be just like boiling. 

Thoughts?
Title: Re: wort circulation effect on hop utilization
Post by: Black Sands Brewery & Supply on May 08, 2015, 12:00:42 pm
the short answer is yes. how how much more % you are extracting i'm not sure. depends on what hops and how long/vigorous your WP is. Just my common sense opinion on that no real science.

Stone has achieved up to 30% of the IBUs in a WP on the enjoy by beers.

You might be able to find more info on this in Mitch Steele IPA book.
Title: Re: wort circulation effect on hop utilization
Post by: denny on May 08, 2015, 02:02:41 pm
I hope to have time this winter to do some studies about IBU contribution from whirpool hops.
Title: Re: wort circulation effect on hop utilization
Post by: HoosierBrew on May 08, 2015, 02:05:16 pm
I hope to have time this winter to do some studies about IBU contribution from whirpool hops.

I'd love to see that, Denny.  I don't perceive many IBU at cooler temps but I'm sure they're there. It'd be great to see some data on it !
Title: Re: wort circulation effect on hop utilization
Post by: mchrispen on May 08, 2015, 03:48:18 pm
Whirlpool above 160/180F? Or dropping the temps quickly below that? Gotta be a difference in isomerization... Now I need to reread Stan's Hops book and Mitch's IPA book. I might have this wrong.
Title: Re: wort circulation effect on hop utilization
Post by: JT on May 08, 2015, 04:13:51 pm
I'd also love to see some data and testing on this subject from both a numbers and (more importantly) taste perception perspective. 
Title: Re: wort circulation effect on hop utilization
Post by: Black Sands Brewery & Supply on May 09, 2015, 12:01:33 pm
Whirlpool above 160/180F? Or dropping the temps quickly below that? Gotta be a difference in isomerization... Now I need to reread Stan's Hops book and Mitch's IPA book. I might have this wrong.

M.S. Book page 208 "remember that isomerization of hop AA to iso-alpha acids will occur at temps above 185  F "

if you want to increase the IBU levels you must keep the WP at or above 185 F
Title: Re: wort circulation effect on hop utilization
Post by: ram5ey on May 09, 2015, 02:46:27 pm
But does wort movement add any utilization?  I understand that I am getting bitterness during the whirlpool.  It is more of a question of how much. 
Title: Re: wort circulation effect on hop utilization
Post by: Black Sands Brewery & Supply on May 09, 2015, 05:19:23 pm
But does wort movement add any utilization?  I understand that I am getting bitterness during the whirlpool.  It is more of a question of how much.

depends but it can be as much as 20-30% based on what his book says. Yes the movement is needed in order to achieve the extraction.