Hallo saeufer,
| Zitat: |
Nun zu meiner Frage: Ich
würde gern den Alphasäure-Gehalt bestimmen.
Gibt es da mittlerweile Möglichkeiten, um das selbst zu
machen |
Quelle: In the Back Yard: Article from Zymurgy 1997 Special Issue
Estimating Hop Bitterness
By Patrick D'Luzansky © 1997
We can improve on this guess with a taste-testing technique I call
"ratiometric titration." The approach here is to compare a same-cultivar
hop of known alpha content with our unknown alpha hop. We compare the ratio
of quantities of sugar needed to overcome the bitterness and infer that
this ratio will equal the ratio of alphas. Thus, if it takes five teaspoons
of sugar to offset the bitterness of our homegrown hops and three teaspoons
to null the commercial hops, then our hops are five-thirds as strong, and
our alpha-acid content is five-thirds the commercial alpha. If the
commercial alpha is 6 percent, then our alpha is 5/3 times 6, or 10
percent.
I make up two hop tea samples - one from our unknown alpha fresh hops, and
the second from commercial whole leaf hops of the same cultivar with known
alpha. Stir one-quarter ounce hops plus one teaspoon sugar into two cups of
boiling water (the sugar is needed because the hop resins are nearly
insoluble in plain water.) Next, reduce the heat and simmer with the lid on
for 30 minutes. Now add enough boiled water to each sample to bring their
volumes back to two cups. Let the teas settle and cool to room temperature.
Next, decant and filter the teas through a coffee filter to remove
sediment.
Now comes the tasting part. It's best to do the tasting in the morning when
your taste buds are freshest. Measure a quarter cup of each of the hops
teas. Now taste a few drops of the unknown alpha tea and rinse off your
tongue. The tea will taste bitter, of course. Next, add one-quarter
teaspoon sugar and taste. It will taste a little less bitter. Continue
titrating the tea with the sugar in quarter-teaspoon increments (and doing
a tongue rinsing between each tasting) while tasting for the point when the
predominantly bitter taste finally gives way to a sweet taste (with bitter
overtones). This is when the bitter loses its bite. Record the amount of
sugar it took to reach this turning point. Now repeat the titration with
the known alpha tea. The ratio of the titrated sugar for the unknown hops
to the sugar required for the known hops is our estimate of the ratio of
the alphas of the respective hops.
Cheers,
ClaudiusB
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