Clustering 115 Hop Varieties: Part 2

Recipe Building

Please read the first installment if you haven’t read it yet. Part 3 is available as well.

TL;DR: I designed the recipes for each of the 4 hop varieties I chose in the previous installment, Pacifica, Helga, Challenger, and HBC 682.

Introduction:

So, here are my goals and recipes for this experiment, resulting from calculating a distance metric and k-means clustering 115 hop varieties. Hops were selected based on the distances calculated from information collected from YCH Hops. The most distanced (i.e. “different”) hops (Pacifica & HBC 682), closest “sibling” to one of those hops (Helga, from Pacifica), and the “most average” hop of all (Challenger) were selected. Note: I will adjust the recipes when the hops come in after ordering as the alpha acid percentage varies by specific lot. Yet here lies my rationale behind the recipes:

Goals & Considerations:

  1. Normalize the bitterness contribution so that all recipes have the same IBU contribution based on the alpha acid percentage and isomerization time. When I run the tasting/evaluation event, I don’t want the level of bitterness to influence the perceived character of the bitterness.
  2. Pellet hops from the same supplier and harvest year will be used. Considering the southern hemisphere has a different harvest season than the northern, this is a possible issue based on AA% loss over time, and it would be interesting to cluster hops from a single region and harvest season. That will have to be done at a different time.
  3. I want a well rounded expression of the hop; so I will have a 60 minute, 10 minute, whirlpool, and dry hop addition. IBU contributions at the whirlpool stage will happen during wort chilling at 170 degrees F (77C). Dry hopping will be done the primary fermentation vessel after a full 2 weeks of fermentation after it clears a bit. Since there are so many compounds present in hops that can contribute to aroma in a beer, the best I can do to normalize dry hop aroma contributions is to calculate based on the average total oil for each hop.
    1. For example, Pacifica has an average of 1.0 mL of total oil for 100g of hops, so if I plan to use 2.0 oz (57 g) of hops, I am targeting 0.57 mL of total oil for dry hopping. HBC 682 has an average of 1.5 mL/100g, which is higher than Pacifica, so I will use less hops. This calculates to dry hopping with 1.38 oz (38 g) of HBC 682.
      1. Dry hop amounts are as follows (for a 3 gallon batch):
        1. Pacifica: 2.0 oz (~57 g)
        2. Helga: 2.5 oz (~71 g)
        3. Challenger: 1.48 oz (~42 g)
        4. HBC 682: 1.38 oz (~38 g)
  4. An IPA would probably be the most obvious choice of style, so I’m targeting an OG of 1.060, IBU of 50 (Tinseth), and as much as I’d like to add a pinch of light munich and vienna malt, I’m going to stick to a SMaSH beer.
  5. I want as neutral as possible backdrop for the hops, so I will use a hop-forward water profile from Brewer’s Friend (below), Briess pale brewers malt (2-row), and California Ale Yeast (WLP001). Calculated actual water profile, which will be closer to the actual ion content is posted below this list. I am too cheap to buy RO water or make a RO filter to get the ions closer to the target.
  6. Beer is overflowing from my keezer and my beer shelf, so I’m only making 3 gallon batches which will be bottled. This will provide 25-30 bottles per hop type. Bottling is better for this exercise as it will be easier to do a tasting in a consistent manner for all tasters involved. Most likely all the beer will be used for tastings, hopefully 2 people per set of 4 bottles, I just need to find 40 people or so, which might not be too difficult in my brew club.
  7. Reduce the amount of variability. Unfortunately, each beer will be done in succession, one batch a day over 4 days. I’m interested in seeing how the 4 brew days compare, especially if there are any incidents or discrepancies along the way. Fermenting will be done in my basement, which hovers around 68 degrees F (20 C). Bottled beer will be stored in my basement to carb for 2 weeks. Not sure when tasting will happen, so any variability as a result of those 4 days will even out as time goes on.

 

Water Profiles:

Target Water Profile: Light & Hoppy

Ca2+ Mg2+ Na+ Cl SO42- HCO3
75 5 10 50 150 0

Calculated Water Profile:

Ca2+ Mg2+ Na+ Cl SO42- HCO3
82 17 18 46 147 83

 

Recipes:

Recipe 1: HB SMaSH: Pacifica

Recipe Specifications
--------------------------
Boil Size: 3.83 gal
Post Boil Volume: 3.23 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.7 SRM
Estimated IBU: 49.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                   Type # %/IBU 
5.11 gal              Light & Hoppy                   Water 1 - 
0.05 Items            Campden Tablets (Mash 60.0 mins)         Water Agent 2 - 
6 lbs 8.0 oz          Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain 3 100.0 % 
1.00 oz               Pacifica [5.50 %] - Boil 60.0 min        Hop 4 34.0 IBUs 
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining 5 - 
1.00 oz               Pacifica [5.50 %] - Boil 10.0 min        Hop 6 12.3 IBUs 
1.00 oz               Pacifica [5.50 %] - Steep/Whirlpool  5.0 Hop 7 3.4 IBUs    
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         8 - 
2.00 oz               Pacifica [5.50 %] - Dry Hop 4.0 Days     Hop 9 0.0 IBUs 


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 8.0 oz
----------------------------
Name              Description                      Step Temperat Step Time 
Mash In           Add 8.13 qt of water at 163.7 F         152.0 F 60 min 
-------------------------------------------------------------------------------------

Recipe 2: HB SMaSH: Helga

Recipe Specifications
--------------------------
Boil Size: 3.83 gal
Post Boil Volume: 3.23 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.7 SRM
Estimated IBU: 49.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                   Type # %/IBU 
5.11 gal              Light & Hoppy                   Water 1 - 
0.05 Items            Campden Tablets (Mash 60.0 mins)         Water Agent 2 - 
6 lbs 8.0 oz          Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain 3 100.0 % 
1.00 oz               Helga (Southern Hallertau) [5.50 %] - Bo Hop           4 34.0 IBUs 
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining 5 - 
1.00 oz               Helga (Southern Hallertau) [5.50 %] - Bo Hop           6 12.3 IBUs 
1.00 oz               Helga (Southern Hallertau) [5.50 %] - St Hop           7 3.4 IBUs 
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         8 - 
2.50 oz               Helga (Southern Hallertau) [5.50 %] - Dr Hop           9 0.0 IBUs 


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 8.0 oz
----------------------------
Name              Description                      Step Temperat Step Time 
Mash In           Add 8.13 qt of water at 163.7 F         152.0 F 60 min 
-------------------------------------------------------------------------------------

Recipe 3: HB SMaSH: Challenger

Recipe Specifications
--------------------------
Boil Size: 3.83 gal
Post Boil Volume: 3.23 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.7 SRM
Estimated IBU: 49.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                   Type # %/IBU 
5.11 gal              Light & Hoppy                   Water 1 - 
0.05 Items            Campden Tablets (Mash 60.0 mins)         Water Agent 2 - 
6 lbs 8.0 oz          Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain 3 100.0 % 
0.73 oz               Challenger [7.50 %] - Boil 60.0 min      Hop 4 33.8 IBUs 
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining 5 - 
0.74 oz               Challenger [7.50 %] - Boil 10.0 min      Hop 6 12.4 IBUs 
0.78 oz               Challenger [7.50 %] - Steep/Whirlpool  5 Hop 7 3.6 IBUs 
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         8 - 
1.48 oz               Challenger [7.50 %] - Dry Hop 0.0 Days   Hop 9 0.0 IBUs 


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 8.0 oz
----------------------------
Name              Description                      Step Temperat Step Time 
Mash In           Add 8.13 qt of water at 163.7 F         152.0 F 60 min 
-------------------------------------------------------------------------------------

Recipe 4: HB SMaSH: HBC 682

Recipe Specifications
--------------------------
Boil Size: 3.83 gal
Post Boil Volume: 3.23 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.7 SRM
Estimated IBU: 48.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                   Type # %/IBU 
5.11 gal              Light & Hoppy                   Water 1 - 
0.05 Items            Campden Tablets (Mash 60.0 mins)         Water Agent 2 - 
6 lbs 8.0 oz          Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain 3 100.0 % 
0.28 oz               HBC 682 [19.50 %] - Boil 60.0 min        Hop 4 33.7 IBUs 
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining 5 - 
0.28 oz               HBC 682 [19.50 %] - Boil 10.0 min        Hop 6 12.2 IBUs 
0.24 oz               HBC 682 [19.50 %] - Steep/Whirlpool  5.0 Hop 7 2.9 IBUs    
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         8 - 
1.38 oz               HBC 682 [19.50 %] - Dry Hop 4.0 Days     Hop 9 0.0 IBUs 


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 8.0 oz
----------------------------
Name              Description                      Step Temperat Step Time 
Mash In           Add 8.13 qt of water at 163.7 F         152.0 F 60 min 
-------------------------------------------------------------------------------------

That is all! Next up, brewing! Not sure when I’m actually gonna brew. The weather is still iffy. I still need 4 identical fermentation vessels.

2 thoughts on “Clustering 115 Hop Varieties: Part 2

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