WILLIAMSWARN BrewMaster, Руководство пользователя

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Hops can add bitterness, flavour and aroma to any brew.
All beers needs some bitterness to balance the intrinsic
maltiness of beer, but flavour and aroma are optional and
dependent on the beer style being produced.
To bitter beer, hops need to be boiled at 100°C (212°F) for
a period of time (e.g. 30 minutes to 1 hour). When you make
beer from malt extract, this bitterness aspect is taken care of in
the Liquid Malt Extract. All the bitterness for the style is already
contained in the liquid extract. The dry malt extract contains
no hops and only adds malt sugars, flavours and nutrients.
Hop aroma is derived from essential oils in the hops and
you do not need to boil the hops to extract this. In fact, the
opposite is true; when you boil hops you lose a lot of aroma
in the steam emitted during boiling. For this reason brewers
add hops at three points to get hop aroma in to a beer:
A. The last few minutes of a wort kettle boil
B. In the whirlpool (which is the step after boiling - the
wort is hot but not boiling)
C. In the fermenter or maturation vessel ('dry hopping')
For WilliamsWarn brewers, a good option is mimicking
the whirlpool addition and this is described below.
ADDING HOP AROMA
A very easy way to add hop aroma to any brew is to mimic
the whirlpool hop addition in a brewery using what is known
as a French coffee press (or Bodem or coffee plunger or
other name, depending on where you live).
Purchase hops that are known for a good aroma. These are
usually known as 'aroma hops'. Examples include Motueka,
Riwaka, Hallertau, Amarillo, Cascade, Crystal, Centennial,
Fuggles, Horizon, East Kent Goldings, Liberty, Mt Hodd,
Nugget, Perle, Saaz, Tettnang and Willamette.
Before you start cleaning the brewery, take 50g (1.8oz) of
aroma hops and add to the coffee press. Add 80°C/176°F
water. Stir and let sit a while as you work. Stir a few times as
you progress the cleaning and then let it settle. When you
add the other ingredients during Stage 2, plunger the coffee
press as shown in Figure 59. Be careful not to force too much
pressure on the solids at the bottom in case you break your
coffee press!
Then pour the green hop water into the brewery as shown
in Figure 60. You need to avoid adding solids as hops solids
can block the beer outlet pipe.
Fig. 60
Fig. 59
ADDING EXTRA
HOP FLAVOUR
AND BITTERNESS