Author Topic: Cool Whirlpooling  (Read 1098 times)

Offline bdgrfrisch

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Cool Whirlpooling
« on: November 30, 2012, 10:29:58 PM »
In reading the Classic Beer Style book Altbier by Horst Dornbusch the author talks about aroma hops in the whirlpool when the temp starts to drop or even when the wort is cool. 
Not to get into the topic of whether an Altbier should have much hop flavor or aroma (based on BJCP guidelines, not really if I'm reading it right), is this procedure (the cool wort hop addition) related mainly to noble hops? 
He does also discuss that noble hops have higher levels of humulene and lower levels of cohumulone so maybe adding to the whilrpool as the wort has cooled below 200F/180F/etc is a benefit over adding to the whirlpool right after the heat is turned off at the end of boil?

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Offline malzig

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Re: Cool Whirlpooling
« Reply #1 on: December 01, 2012, 01:16:52 PM »
Cooling the wort to ~175-180C, then adding your aroma hops and letting it sit for ~15 minutes can improve the aroma contribution of flame-out hops.  It works for any hop, not just Noble hops, and is particularly good for American-style IPAs and APAs.  I haven't played with it much, yet, but I plan to from my first impressions.

Offline hopfenundmalz

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Re: Cool Whirlpooling
« Reply #2 on: December 01, 2012, 02:28:41 PM »
Humulone and cohumulone are Alpha Acids, which add bitterness when boiled. The aromatics come from the essential oils like myrcene, humulene, farnesene and caryophellene, and oxidized oil components such a linalool and geranoil. Those all have lower flash points and will boil off when put in the boiling wort. Some only remain when dry hopped (or added at temps around 120F or lower).

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