The bitterness of the hops

The alpha acids are responsible for the level of bitterness given by the hops, and the hop acids are divided into a group of three primary acids humulone, cohumulone and adhumulone. (There are approximately 250 oils in minor degrees that do not contribute much as regards the hop flavors.) As you may already know isomerize alpha acids to form isohumulone acids that give the bitter taste in beer and provide antibacterial properties that prolong the shelf life of beer. Isomerization is simply the process to rearrange the molecular structure of a molecule, but which maintains the same chemical formula. Ibu calculate using the alpha acids sicuramenti is the most common method and fair but the cuhmulone is about double compared to 'humulone and adhumulone and those who want to calculate the bitterness value as precisely as possible might like to take into account. Hops with a higher percentage of Cohmulone give a perception of 'bitter more marked and more persistent in the mouth. The use of humulone and admumulone values ​​is very marginal and we declare it unimportant in dell'amaro calculation. It was found the Cohmulone can get to make a difference of 21% of the power of a bittering hops. E 'for this reason that the hops with high cohumulone gives the impression of giving a bitter harder and lingering hop with the lowest levels. Cohumulone Formula: Alpha acids = {{}} Alpha acid x (1 + of cohmulone / 2 Percentage) An example, a hop that 15% alpha acids with 40% cohumulone: 15 x (1 + 0.40 / 2) = 10 x 1.2 = 18 bittering power The hops also even if the bittering power of alpha depends very much from variety to variety degrades acids of about 7% year and for the more precise can be important to use this data in the equation. M. Meilgaard studies: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1960.tb01696.x/pdf HomebrewHedonist