Traditional and new [hop] varieties in brewing
2001
Ikic, I. | Sabo, J. | Galovic, V. (Institut za ratarstvo i povrtarstvo, Novi Sad (Yugoslavia))
Quality of traditional hop varieties (Zatecki, Backa and Hallertauer) and new hop varieties (Perle, Aroma, Robusta, Chinook and Magnum) has been tested in a pilot plant brewing process and through chemical analyses of wort and beer. Worts with about 12% extract, hopped with 70 mg of alfa-acid/l were produced. Fermentation lasted for 7 days, at the temperatures of 8-14 deg C and lagering lasted for 21 days at the temperature of 0 deg C and the pressure of 1 bar. Beers were highly fermented (over 75%). Bitterness was about 35 deg C EBC, which denotes hop utilization of more than 50%. Beers produced of both traditional and new varieties with high content of alfa-acid have a good quality. This indicates high brewing value and high value in use of the tested hops.
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Эту запись предоставил Unassigned data from Yugoslavia