Brewing Master

Question:

BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject. I thought it was your impeccable taste. Mmmmm….burp….Cascades…

Not that I’ve been disappointed in Cascades.  There’s just so much more available now.  Brian

Response:

To answer your original question, I’d recommend the book "Using Hops: The Complete Guide to Hops for the Craft Brewer" by Mark Garetz as an excellent reference for hops.

Books written specifically on hops. This hobby truly amazes me!  It’s like a bottomless well of experience and knowledge.  The deeper you look, the deeper it gets! Pardon me for my philosophical outburst. I’m actually at this point now of wanting to delve into the hop mysteries. I’ll see if my local HBS has this book. Cheers, Jim

Response:

Al, though you can match the acid, the different hop types -smell- different.

I didn’t mean to imply otherwise, I was just responding to the part about having to use a substitute hop with the same acid percentage. Are there any groupings of hop "types" where subs can be made without a big difference in the aroma?  Is there someplace I can go and see what is the desired hop type and amount for a particular brew?

There’s a hop chart in Charlie’s book and http://www.brewery.org/brewery/library/Hopprofs0497.html might steer you in the right direction.  You might also find http://realbeer.com/spencer/hops-faq.html helpful. BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject.

All you need to know is that you should use Cascade (or Centennial) in your wort.  If they were the only way hops came I wouldn’t complain. (Even though I do like Halletauer.) — [Apparent Rennerian 567.7, 95.9] Al – rukbat at optonline dot net

Response:

Al Korzonas’s book, Homebrewing Volume 1, also has some excellent hop references. Mark

– Hide quoted text — Show quoted text – To answer your original question, I’d recommend the book "Using Hops: The Complete Guide to Hops for the Craft Brewer" by Mark Garetz as an excellent reference for hops. Books written specifically on hops. This hobby truly amazes me!  It’s like a bottomless well of experience and knowledge.  The deeper you look, the deeper it gets! Pardon me for my philosophical outburst. I’m actually at this point now of wanting to delve into the hop mysteries. I’ll see if my local HBS has this book. Cheers, Jim

Response:

hmmmmmm,, i’ve never really been a big fan of the "c "  hops allthough sierra

nevada makes a darn good case for them.  my personal favorites are east kent goldings and german tettnanger. – Hide quoted text — Show quoted text -BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject. All you need to know is that you should use Cascade (or Centennial) in your wort.  If they were the only way hops came I wouldn’t complain. (Even though I do like Halletauer.) — [Apparent Rennerian 567.7, 95.9] Al – rukbat at optonline dot net

Response:

rec.crafts.brewing: hmmmmmm,, i’ve never really been a big fan of the "c "  hops allthough sierra nevada makes a darn good case for them.  my personal favorites are east kent goldings and german tettnanger.

Hallertauer yes, but no tats for me.  I guess that’s why there isn’t just one "beer" that everyone drinks. — [Apparent Rennerian 567.7, 95.9] Al – rukbat at optonline dot net

Response:

guess so, you are aware that there is a major difference between american and german tett?  the german tett is an amazing aroma hop in my opinion (It’s also the aroma you first smell in a bottle of fresh sam adams lager). the h mittelfruh is their bitterinng hop

Response:

Actually, you need to consider the cohumulone content, which is an indicator of the "smoothness" of the bittering.  Lower cohumulone=smoother bittering.  As an example, I certainly wouldn’t substitute Columbus for Magnum for bittering, even though the AA% is about the same. – Hide quoted text — Show quoted text – Actually you wouldn’t.  What you want is a hop that tastes the same as the one called for in the recipe.  (I substitute Centennial for Cascade, because Centennial has much more acid.)  As long as the acid%Xamount is the same (IOW, if the recipe calls for 1 ounce of 4.5% acid hop, and you have an 8.6% acid hop, you’ll use .523 ounces), the bittering is the same. The formula is ounces X acid% of recipe hop/acid% of what you have=# of ounces of what you have – or # of ounces of what you have = ounces in recipe X acid% of recipe hop                                                       acid% of what you have (in arial font ) — [Apparent Rennerian 567.7, 95.9] Al – rukbat at optonline dot net

Response:

Hi, There are a number of hop varieties that I have seen called for in recipes that I have not found available locally (New Zealand).  Can anyone point me in the direction of a website that would help me to find suitable substitutes?  I know that I would need to substitute hops with a similar alpha acid percentage, but what other things do I need to consider?  In particular I am after substitutes for East Kent Golding and Northern Brewer as called for in an Irish Stout recipe I would like to make. Thanks Andy

Response:

Try this web site first, they have a hops chart listed on the left side of their page that is fairly concise. http://www.byo.com . Hope this helps, Herb G. Hi, There are a number of hop varieties that I have seen called for in recipes that I have not found available locally (New Zealand).  Can anyone point me in the direction of a website that would help me to find suitable substitutes?  I know that I would need to substitute hops with a similar alpha acid percentage, but what other things do I need to consider?  In particular I am after substitutes for East Kent Golding and Northern Brewer as called for in an Irish Stout recipe I would like to make. Thanks Andy

– Everyone has to have something to believe in. I believe I’ll have another beer. The Quest for a better beer continues.

Response:

posted in rec.crafts.brewing: I know that I would need to substitute hops with a similar alpha acid percentage, but what other things do I need to consider?

Actually you wouldn’t.  What you want is a hop that tastes the same as the one called for in the recipe.  (I substitute Centennial for Cascade, because Centennial has much more acid.)  As long as the acid%Xamount is the same (IOW, if the recipe calls for 1 ounce of 4.5% acid hop, and you have an 8.6% acid hop, you’ll use .523 ounces), the bittering is the same. The formula is ounces X acid% of recipe hop/acid% of what you have=# of ounces of what you have – or # of ounces of what you have = ounces in recipe X acid% of recipe hop                                                       acid% of what you have (in arial font ) — [Apparent Rennerian 567.7, 95.9] Al – rukbat at optonline dot net

Response:

– Hide quoted text — Show quoted text – posted in rec.crafts.brewing: I know that I would need to substitute hops with a similar alpha acid percentage, but what other things do I need to consider? Actually you wouldn’t.  What you want is a hop that tastes the same as the one called for in the recipe.  (I substitute Centennial for Cascade, because Centennial has much more acid.)  As long as the acid%Xamount is the same (IOW, if the recipe calls for 1 ounce of 4.5% acid hop, and you have an 8.6% acid hop, you’ll use .523 ounces), the bittering is the same. The formula is ounces X acid% of recipe hop/acid% of what you have=# of ounces of what you have – or # of ounces of what you have = ounces in recipe X acid% of recipe hop

Al, though you can match the acid, the different hop types -smell- different.  Are there any groupings of hop "types" where subs can be made without a big difference in the aroma?  Is there someplace I can go and see what is the desired hop type and amount for a particular brew?  BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject. Brian

Response:

Al, though you can match the acid, the different hop types -smell- different.  Are there any groupings of hop "types" where subs can be made without a big difference in the aroma?  Is there someplace I can go and see what is the desired hop type and amount for a particular brew?

Here is one: http://www.paddockwood.com/guide_hop_varieties.html BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject.

Do try other hops. Give a brew a British spin with Target and Challenger, or just Challenger Steve

Response:

BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject.

I thought it was your impeccable taste. Mmmmm….burp….Cascades…

Response:

– Hide quoted text — Show quoted text – Actually you wouldn’t.  What you want is a hop that tastes the same as the one called for in the recipe.  (I substitute Centennial for Cascade, because Centennial has much more acid.)  As long as the acid%Xamount is the same (IOW, if the recipe calls for 1 ounce of 4.5% acid hop, and you have an 8.6% acid hop, you’ll use .523 ounces), the bittering is the same. The formula is ounces X acid% of recipe hop/acid% of what you have=# of ounces of what you have – or # of ounces of what you have = ounces in recipe X acid% of recipe hop Al, though you can match the acid, the different hop types -smell- different.  Are there any groupings of hop "types" where subs can be made without a big difference in the aroma?  Is there someplace I can go and see what is the desired hop type and amount for a particular brew?  BTW, I’ve used Cascades in almost every situation bercause I’m ignorant on the subject.

Actually, it sounds like Al meant if you match the flavour and then adjust for the acids, it will be the same. To answer your original question, I’d recommend the book "Using Hops: The Complete Guide to Hops for the Craft Brewer" by Mark Garetz as an excellent reference for hops. Cheers, Chris.

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