Kvasny Prum. 1955; 1(7): 155-159 | DOI: 10.18832/kp1955040

Appropriate hopping during hop-boiling.Peer-reviewed article

V. SALAČ, M. KOTRLÁ-HAPALOVÁ, M. VANČURA

The authors recommend to add hops in three hoppings: 1/4 of the total hopping at the beginning of the boiling of wort, 1/2 after 40 minutes of boiling and the last quarter before the end. This process enables to obtain the best possible utilisation of valuable constituents of hops but at the same time the balanced proportions of malt extract constituents, resulting in a good quality with a wellbalanced flavour.
(In Czech, English summary only).

Keywords: hop, hopping, hop-boiling

Published: July 1, 1955