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Here are some reasons for cooling the wort to 80°C before adding hops:
Preservation of Volatile Compounds: Hops contain volatile compounds such as essential oils that contribute to the aroma and flavor of the beer. These compounds can be sensitive to high temperatures, and boiling the wort vigorously during the entire hop addition can lead to the loss of these delicate aromas. By cooling the wort to around 80°C, you can preserve more of these volatile compounds.
Reduced Bitterness: Boiling hops for an extended period of time contributes to the extraction of bitter compounds from the hops. By adding hops at a lower temperature, you extract fewer bitter compounds, resulting in a beer with a more pronounced hop flavor and aroma without an overwhelming bitterness.
Flavor and Aroma Retention: Lowering the temperature helps to extract more hop flavor and aroma without the risk of driving off the volatile compounds. This technique is particularly useful for hop varieties that have desirable aromatic characteristics.
The process typically involves adding a whirlpool addition of hops after the boil is complete and then allowing the wort to stand for a certain period, often 15-30 minutes. During this time, the hops steep in the hot wort, imparting their flavors and aromas. Afterward, the wort is usually rapidly cooled to fermentation temperature.
It's worth noting that brewing practices can vary, and different brewers may have their own variations of this technique. Additionally, the specific temperature and duration of the whirlpool hop addition can be adjusted based on the brewer's preferences and the characteristics of the hops being used.
Thank you for your reading.
Edited by Helen
Email: [email protected]
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