The factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times contribute to greater utilization.

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Poor hop aroma for late addition hops

My boil kettle is about 56x85cm, so relatively tall and narrow. I get a good rolling boil but no matter how much hops I throw in in the last 5 minutes I can never seem to get any aroma whatsoever. I'm ...