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.

learn more… | top users | synonyms

2
votes
3answers
127 views

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 ...
0
votes
1answer
21 views

Which kind of hop should be used on a First Wort Hopped (FWH) beer?

Should I use Aroma or Bittering hop on my FWH? The time between the FWH and the boiling should be taken into account or it does not matter?