HOW TO MAKE BELGIAN CANDI SUGAR WITH TEXT & PICTURES
... needed to achieve the same bitterness. In order to achieve consistent results use the FORMULA which follows to determine how much hops to use, either of varying years of the same hop variety or different substitute varieties.
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Post-boil gravity points = (Pre-boil volume x pre-boil gravity points) / Post-boil volume
Specific gravity “points” (or GP) are the portion of the specific gravity reading to the right of the decimal point multiplied by 1000. For example, a specific gravity of 1.050 is 50 points.
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Using the pre-boil and post-boil volumes from the example above, with a pre-boil specific gravity of 1.036, the projected post-boil OG would be 1.049.
*INCREASE GRAVITY:
To increase the gravity of a 5-gallon (19 L) batch by approximately 1 GP at the end of the boil, add 2.5 oz. (72 g) — roughly one-half cup/118 mL — light dried malt extract, or approximately three-quarters cup (177 mL) liquid extract.
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You can also manipulate the OG by changing the boiling time. In the above examples, a 9-minute increase in the boiling time will raise the OG by approximately 1 gravity point, while decreasing it by 9 minutes will lower it by approximately 1 point. The approximate change in the post-boil volume per 9 minutes will be 22 fl. oz. (640 mL).
So how do I choose the right hops for my beer? With such a wide range of flavor and aroma characteristics, this chart can serve as a helpful guide to more than one hundred varieties. Whether you are trying to duplicate a style or are looking to experiment, the following list can help to get you started. Just select a beer style and a chart will pull up with appropriate hops to consider for your recipe.
By Brad Smith (Beer Smith Software Engineer):
In 30 years of homebrewing, I’ve seen a wide variety of “hop” trends and fads. Boil hops, flavor hops, aroma hops, whirlpool hops, dry hopping, fermentation hopping, continuous hopping, mash hopping, hop infusions, hop extracts, and of course the newest designer IPAs.
Some, like mash hopping, died quickly, but others like boil, flavor, and aroma hop additions have persisted. Today, I’m going to make the case that late hop additions, including “flavor” hop additions — generally boiled 30 minutes or less — are not needed, and in fact short boil additions in general are not an efficient use of hops. They don’t deliver high utilization or much in the way of aroma oils. Whirlpool and dry hopping are more effective.