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Hops
(Humulus lupulus)A rough twining vine with separate male and female plants. The female bears flowers in the form of cones. Hops are unisexual, only the female hop produces the flowers that are used in brewing. As the female flower matures, they form cone like structures. The mature hop cones are 1 to 3 inches long, yellowish green, and papery to the touch. These cones are harvested in August and September and dried. Vigorous varieties will produce as much as 2 lbs. of dried flowers per plant. The dried ripe cones are used in brewing for bittering, flavor and aroma, preservation and head retention.
Lupulin
Hop varieties get their properties or active principles from tiny yellowish glands tucked at the base of the cones' petals within the bracts or scales. The gland is covered by a waxy skin within which lies all of the hops unique bittering (alpha acids) and aromatic (oil) compounds. These glands are referred to as Lupulin. The Quality of Hops depends largely on the amount of lupulin they contain. When derived from the fresh hop flowers it is more abundant and of better quality.
Alpha Acids
The bitterness level of a particular hop variety is measured in percent alpha acid by weight. the higher the percentage, the more bitter the hop in direct proportion. As hops age, the alpha acid oxidizes and the bittering potential diminishes. This is why hops should be kept frozen or at least refrigerated. As long as the current years harvest is used, the amount of alpha acid lost is acceptable. Freshops has each variety analyzed for alpha acid and this percentage is indicated on each package. When using hops for bittering, a boil of approximately one hour is recommended to incorporate the bitterness into the wort. Alpha acids are now the accepted method in the brewing industry for assessing the quality of the hops. Almost everywhere in the world the alpha acid content of each variety and each hop harvest and each individual consignment of hops is measured. Alpha acids play a decisive role in determining prices and quantities bought in the hop trade today.
or milligrams per liter(mg/l) of alpha acids. You can estimate the IBUs in your beer by using the following formula: IBU= (ounces of hops x %alpha acid of hop x % utilization) gallons of wort x 1.34 Percent utilization varies because of wort gravity, boiling time, wort volume and other factors. Homebrewers get about 25% utilization for a full one-hour boil, about 15% for a 30-minute boil and 5% for a 15 minute boil. As an example, 1 ounce of 6% alpha acid hops in 5 gallons of wort boiled for one hour would produce a beer with 22 IBUs: IBU = 1 x 6 x 25 =22 IBUs 5 x 1.34 METRIC BITTERING UNITS (MBUs) MBUs are equal to the number of grams of hops multiplied by the percent alpha acid.