FFF Nanobrewery - Recipe & Brewing Notebook

Jim McCarter, Alice Few, Kelley Duffied McCarter, Dave Lange, Carrie Cone, Libbie Soden, Lee Dwelle, Paige Murray, John Kershaw

Home History Hops Information Brewing Tips Other Recipes Other Brewing Resources
Recipes - USA  
  1. Extra Bitter I
  2. Nut Brown Ale
  3. Libbie's Light Weight
  4. Extra Bitter 2
  5. Jim Lassoie Memorial Wheat
  6. Dr. Dan's Sludge Stout
  7. Libbies Light II
  8. April Fool's Amber Ale
  9. Extra Bitter III
  10. Nut Brown Ale
  11. Libbie's Medium Weight
  12. Extra Bitter IV
  13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
  14. Extra Bitter (Simple)
  15. St. Patrick's Day Brew
  16. Nut Brown Ale III
  17. Crystal Ale
  18. Trappist Ale
  19. Amber Ale
  20. German Altbier
  21. Oatmeal Stout
  22. Crystal Spice Ale
  23. Dark Crystal Ale
  24. Trappist Ale
  25. German Alt
  26. American Ale
  27. English Mild
  28. Light Nut Brown Ale
  29. Oatmeal Cookie Stout
  30. Sleepy Time Root Beer
  31. Oatmeal Stout 2 (OS/2)
  32. Schon India Pale Ale
  33. Raspberry Crystal Ale
  34. Kellie's Crystal Ale
  35. Zap Stout
  36. Rain-out Crystal Ale
  37. Equinox India Pale Ale
  38. Harvest Eclipse Stout
  39. Looking Glass ESB
  40. 1996 Christmas Ale
  41. Oatmeal Stout 3 (OS/2)
  42. IPA 97
  43. Crystal 97 Ale
  44. 1997 Christmas Ale
  45. Kershaw Celtic
  46. King Wenceslas Ale
  47. IPA 99
  48. Nollag Stout
  49. Cheech & Chong's Smokin' Stout
  50. "Spice Reigns Again" Winter Ale
Recipes - Canada
  1. Canberry Stout
  2. Winter White I
  3. #4 - A hefeweizen

Very Dated Hops Information

The following table show approximate alpha and beta acid percentages. They are approximate because each harvest produces a slightly different result. The table is followed by comments about hop varieties and hops in general. Variety Alpha acid % Beta acid % B. C. Kent Goldings 5.9 2.8 Imported Czech Saaz 2.5 3.1 Imported German Hallertauer 3.5 5.0 Oregon Bullion 8.0 4.5 Oregon Fuggles 5.0 2.9 Oregon Willamette 5.0 3.0 Yakima Cascade 6.2 6.3 Yakima Perle 6.5 3.0 Yakima Cluster 7.0 4.5 Yakima Eroica 11.0 4.5 Yakima Hallertauer 4.8 5.4 Yakima Mount Hood 3.5 6.0 Yakima Northern Brewer 6.7 5.2 Yakima Tettnanger 3.5 2.0

* Willamette Hops are a newer version of Fuggles. * Alpha Acids - Generally, higher alpha acid content hops are used for efficiency in bittering darker and heavire-bodied ales and stouts. The lower alpha acid hops are usually used for flavoring and aroma (finishing and dry-hopping) and for bittering ligher ales and lagers. * Beta Acids - The beta acids are use for flavor and aroma. They are volitile, heat tends to evaporate them. Therefore, flavoring hops are used by steeping them in the kettle after the boil is finished and by adding hops after the primary fermentation is over (dry-hopping).

HOP AAUs Aroma Profile Saaz 3.0 the Pilsner hop, unique aroma Hallertauer 3.2 traditional mild spicy German hop Liberty 3.3 similar to Hallertau-Hersbruck Tettnangeer 3.3 fine, slightly spicy aroma Fuggles 4.3 mild English hop Mt. Hood 4.6 aroma similar to Hallertau Kent Golding 4.6 traditional English flavoring hop Willamette 4.9 mile derivative of the Fuggles Perle 5.5 German hop for Alts and Wheats Cascade 5.7 flowery Northwest hop Northern Brewer 8.2 One of the firest high-alpha hops Centennial 10.2 very floral with citrus tones Chinook 12.5 heavy and spicy Nugget 15.6 the most bitter hop, with nice aroma Bitterness -- The boiling Hop: The bitterness component in beer comes from the ALPHA ACIDS found in the hop resins. For maximum utilization of the ALPHA ACID UNITS (AAUs) the hops should be boiled in the wort for ONE HOUR. When calculating the hop bitterness rate in beer all AAUs are based on one ounce of hops in a five gallon batch. For example, if we boil one ounce of Chinook hops we have 12.5 AAUs. Using 1 1/2 ounces we have 18.75 AAUs.

AROMA -- The Finishing Hop: Each hop has different aroma characteristics. These derive from the various HOP OILS found in different combinations in each hop variety. These oils are volitile and are destroyed by boiling for longer than fifteen minutes. So for the aroma to show through in the finished product the finishing hops must be added toward the end of the boil. For example -- the last 10 minutes of the boil, or the last 3 minutes of the boil, or steeping the hops after the end of the boil.