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pressure cooker to extract hop flavor
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Frink
May 20, 2012, 12:14:47 AM5/20/12
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Some years ago I bought a book by Lee Coe. He suggested the idea of putting
some hops in a gauge pressure cooker with some water, and cooking them at (I
think) 15 pounds for 15 minutes. My father made all of the beers he made
that way. I've never seen the subject covered anywhere else. Would using a
pressure cooker work, or do the hops have to be boiled in the wort?
Steve Bonine
May 20, 2012, 8:49:49 AM5/20/12
to
My inclination would be along the lines of added work for no extra
benefit. The way to find out would be to brew a couple of identical
batches using traditional techniques on one and the pressure cooker for
the other. But you have to boil the wort anyway, and if the hop flavor
gets extracted by boiling, then using a pressure cooker is just an
additional step that adds nothing to the end product and does not save
any time.
On the other hand, if the flavor extracted using the pressure cooker is
somehow different, or lasts longer, or has better aroma, or adds some
other significant improvement to the end product, it might justify the
extra hassle. Just as it wouldn't save any time, it wouldn't add any
either.
Bart Goddard
May 20, 2012, 4:39:51 PM5/20/12
to
Steve Bonine <s...@pobox.com> wrote in news:a1s7je...@mid.individual.net:
> On 5/19/12 11:14 PM, Frink wrote:
>>
>> Some years ago I bought a book by Lee Coe. He suggested the idea of
>> putting some hops in a gauge pressure cooker with some water, and
>> cooking them at (I think) 15 pounds for 15 minutes. My father made all
>> of the beers he made that way. I've never seen the subject covered
>> anywhere else. Would using a pressure cooker work, or do the hops have
>> to be boiled in the wort?
>
> Interesting idea. Yet another thing to try in the brewing hobby.
I was told once that just boiling hops in water wouldn't do
the right job. One needed the acidity or something of the
wort to properly isometrsssjblkj something.
Perhaps pressure cooking fixes this problem. If nothing else,
it might be a rescue measure for those times after one has
pitched the yeast after having <doh!> forgotten to add the finishing
hops to the boil.
--
Cheerfully resisting change since 1959.
> On 5/19/12 11:14 PM, Frink wrote:
>>
>> Some years ago I bought a book by Lee Coe. He suggested the idea of
>> putting some hops in a gauge pressure cooker with some water, and
>> cooking them at (I think) 15 pounds for 15 minutes. My father made all
>> of the beers he made that way. I've never seen the subject covered
>> anywhere else. Would using a pressure cooker work, or do the hops have
>> to be boiled in the wort?
>
> Interesting idea. Yet another thing to try in the brewing hobby.
the right job. One needed the acidity or something of the
wort to properly isometrsssjblkj something.
Perhaps pressure cooking fixes this problem. If nothing else,
it might be a rescue measure for those times after one has
pitched the yeast after having <doh!> forgotten to add the finishing
hops to the boil.
--
Cheerfully resisting change since 1959.
Dick Adams
May 20, 2012, 8:32:48 PM5/20/12
to
the May/Jun 2005 issue of BYO. See http://tinyurl.com/7xwl5h4
Here is a site for extracting the flavor components from
hops and retaining the bittering components for later!
http://stempski.com/hop_vodka.php
Dick
baloonon
May 21, 2012, 8:43:09 AM5/21/12
to
"Frink" <charm...@hotmail.com> wrote
My favorite way of bumping up hop flavor is doing a hop stand. You'll get
a ton more information if you look up "hop stand" in the northernbrewer.com
forums.
It's a fairly trial and error method and I haven't seen a lot of recipes
which spell out how people apply it in terms of quantities, times, etc.
But for a basic pale ale which you want to add a lot of hop flavor, and
you're not too worried about hitting specific targets, it's great.
a ton more information if you look up "hop stand" in the northernbrewer.com
forums.
It's a fairly trial and error method and I haven't seen a lot of recipes
which spell out how people apply it in terms of quantities, times, etc.
But for a basic pale ale which you want to add a lot of hop flavor, and
you're not too worried about hitting specific targets, it's great.
lisfa...@hotmail.com
Aug 12, 2012, 11:40:02 PM8/12/12
to
On Sunday, May 20, 2012 3:39:51 PM UTC-5, Bart Goddard wrote:
> Steve Bonine <s...@pobox.com> wrote in news:a1s7je...@mid.individual.net: > On 5/19/12 11:14 PM, Frink wrote: >> >> Some years ago I bought a book by Lee Coe. He suggested the idea of >> putting some hops in a gauge pressure cooker with some water, and >> cooking them at (I think) 15 pounds for 15 minutes. My father made all >> of the beers he made that way. I've never seen the subject covered >> anywhere else. Would using a pressure cooker work, or do the hops have >> to be boiled in the wort? > > Interesting idea. Yet another thing to try in the brewing hobby. I was told once that just boiling hops in water wouldn't do the right job. One needed the acidity or something of the wort to properly isometrsssjblkj something. Perhaps pressure cooking fixes this problem. If nothing else, it might be a rescue measure for those times after one has pitched the yeast after having <doh!> forgotten to add the finishing hops to the boil. -- Cheerfully resisting change since 1959.
I do know that the more malt in a recipe, the less the hop flavor extracted. So I imagine that hop flavor/bitterness would increase with the presure cooker/water method.
> Steve Bonine <s...@pobox.com> wrote in news:a1s7je...@mid.individual.net: > On 5/19/12 11:14 PM, Frink wrote: >> >> Some years ago I bought a book by Lee Coe. He suggested the idea of >> putting some hops in a gauge pressure cooker with some water, and >> cooking them at (I think) 15 pounds for 15 minutes. My father made all >> of the beers he made that way. I've never seen the subject covered >> anywhere else. Would using a pressure cooker work, or do the hops have >> to be boiled in the wort? > > Interesting idea. Yet another thing to try in the brewing hobby. I was told once that just boiling hops in water wouldn't do the right job. One needed the acidity or something of the wort to properly isometrsssjblkj something. Perhaps pressure cooking fixes this problem. If nothing else, it might be a rescue measure for those times after one has pitched the yeast after having <doh!> forgotten to add the finishing hops to the boil. -- Cheerfully resisting change since 1959.
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