Author Topic: wort circulation effect on hop utilization  (Read 578 times)

Offline ram5ey

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wort circulation effect on hop utilization
« on: May 07, 2015, 08:37:27 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?
« Last Edit: May 07, 2015, 10:17:15 PM by ram5ey »
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Offline Black Sands Brewery & Supply

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Re: wort circulation effect on hop utilization
« Reply #1 on: May 08, 2015, 06:00:42 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.
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Offline denny

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Re: wort circulation effect on hop utilization
« Reply #2 on: May 08, 2015, 08:02:41 PM »
I hope to have time this winter to do some studies about IBU contribution from whirpool hops.
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Offline HoosierBrew

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Re: wort circulation effect on hop utilization
« Reply #3 on: May 08, 2015, 08:05:16 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 !
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Offline mchrispen

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Re: wort circulation effect on hop utilization
« Reply #4 on: May 08, 2015, 09:48:18 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.

Offline JT

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Re: wort circulation effect on hop utilization
« Reply #5 on: May 08, 2015, 10:13:51 PM »
I'd also love to see some data and testing on this subject from both a numbers and (more importantly) taste perception perspective. 

Offline Black Sands Brewery & Supply

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Re: wort circulation effect on hop utilization
« Reply #6 on: May 09, 2015, 06:01:33 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
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Offline ram5ey

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Re: wort circulation effect on hop utilization
« Reply #7 on: May 09, 2015, 08:46:27 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. 
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Offline Black Sands Brewery & Supply

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Re: wort circulation effect on hop utilization
« Reply #8 on: May 09, 2015, 11:19:23 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.
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