Ja det ved jeg godt Heikki !!! Hvad jeg mente var at punktet på opskriftsarket ang, kogning eller tør, er en smule overflødig, da man bare i punktet "koge tid" kunne skrive "60 min", "15 min.", "1 min", "0 min", eller "tør", bare sådan rent logisk. tror jeg nok :-)
MVH Kasper Malmberg ----- Original Message ----- From: "Heikki Levanto" <[EMAIL PROTECTED]> To: "brygforum" <[email protected]> Sent: Monday, April 21, 2003 10:14 PM Subject: Re: [Brygforum] Re: [Brygforum] DM i Håndbrygning 2003 > On Mon, Apr 21, 2003 at 08:37:52PM +0200, Kasper Malmberg wrote: > > Er det om humlen er blevet kogt med urten eller om den er tilsat i > > gærtanken, og hvis det er det, hvorfor skal man så angive koge tid bagefter > > The longer you boil the hops, the more bitter stuff (alpha acids) you get > out of them (up to a point, of course). So the boiling time is needed for > estimating the bitterness of the beer (IBUs). > > If you do not boil the hops very long (1, 5, or even 10 minutes), you do not > get so much bitterness, but you get some other flavours and aromas out of > them. These delicate aromas (mostly oils) tend to disappear during a long > boil. > > The extreme case is when you do not boil them at all, but add them > into the fermenter. That is called "dry" hopping. It gives you the most > delicate aromas, and no bitterness at all. > > To get both aromas and bitterness, most of us add various amounts of hops at > various points in the boil. > > -H > > > > > -- > Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]> > > > _______________________________________________ > Brygforum mailing list > [email protected] > http://www.haandbryg.dk/mailman/listinfo/brygforum >
