Hops and Time

[EZmacncheese]

Is the addition of hops at different times in the boil simply about balancing between bittering and flavor?

If I can achieve the same IBUs by adding all my bittering hops at 60 minutes rather than splitting the additions between 60 min and 45 min(or whatever times) is there any reason to have two hop additions? Is it just a matter of fine tuning bitterness or is there another reason to split the hop additions?

What is the difference between flavoring and finishing hops? Is it simply a bitterness/flavor dichotomy or are there other differences?

 

[Homercidal]

Here is the hop addition theory in a nutshell:

Early hops are called bittering hops because the longer hops are in a boil, the more bitterness is released. Up to a point. Flavor and aroma are also released, but they are volatile and are carried away during the boil.

Later hops are called Late Hops and are boiled for a shorter amount of time, so that some bitterness is released, but the flavor and aroma also so not have a chance to volatilize our of the solution (Wort).

Late hops can be split up into two different categories: Flavor and Aroma.

Flavor hops are boiled. Some bitterness is released, but the flavor remains. The longer the boil the more bitterness and the less flavor.

Aroma hops are also called Flame Out Hops, because they are added after you stop the boil and before the wort is cooled. Only a little bitterness is added, some flavor, and lots of aroma.

At the very far end of the spectrum are the Dry Hop additions, which are usually added to the secondary. The alcohol in the beer act to help strip the aroma components from the hops into the beer.

Classic beer styles like English Ales often only use a medium amount of bittering hops. American 'Hopbombs' use American Varieties of hops in all stages, with an emphasis on late hops for lots of flavor. There aren't any rules, you just have to balance the amount of the different kinds of additions to meet the style you are going for. Some IPAs are meant to be very bitter, while some other styles really place the hops in the background so the malt flavors can show through.

It's more than balancing bitterness and flavor. There is also aroma, which is pretty delicate, and the entire hop to malt ratio to consider as well. But when it comes to hops, the more the better!