I have heard a lot about the different stages of hopping in the mash, but I have only heard the term dry hopping. Are there different terms given to the different stages of hopping, or are they all dry hopping?
From Brewtarget (brewing software):
- Mash hopping: adding hop in the mash
- First wort: adding hop in the boiling kettle and then lautering the wort in the kettle
- Boil: Adding hop when the wort boils, at different times
- Aroma: apparently adding hops after flameout, also called hop stand
- Dry hop of course, which is for someone who starts with brewing rather confusing, as you add hops always to a fluid. Also see Dry hop etymology
Dry hopping occurs post fermentation and includes all the aromatics and other volitales, but no bitter iso-alpha acids.
Bittering hops are added at various stages of the boiling process. At increased temperatures (145 min, 170 optimum) the alpha acids in hops are isomerized which increases the IBU of the beer. Some bittering hops are added at the beginning of a boil, some are added at various time intervals, some at flame out - this is because the temperature of the mash determines the rate of isomerization and lower temperatures will leave more volitale components. Some hops - such as Hallertau - are added near the end of the boil to evaporate undesireable flavors out of the hops.
Dry hopping refers to adding hops in the fermentation vessel. Using a mesh bag or not. During or at end of fermentation. Hops is removed before bottling or after a certain number of days. This technique is mostly used for flavoring.
The most common hopping is during boil, where the number of minutes is used to know when to add the hops to the wort. This technique is used for bittering (early addition) and flavoring (late addition).