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Hi, I'm Mark Emiley on behalf of Expert Village. In this next segment, we are going to talk
about our late boil operations. With fifteen minutes left in the boil, we are going to
add one teaspoon of Irish Moss to help with our protein coagulation. Now, with fifteen
minutes left, we are going to add in our some more hops which is going to give us bitterness
but mainly flavors. Now with ten minutes left in the boil, which is going to give us a lot
of flavor to the beer. So with a couple of minutes left in the boil your going to want
to start taking out some of the older hops. So just grab them out with your spoon, give
them a gentle squeeze with your tongs just to get a little extra of the wort out because
these hops will absorb a lot of wort. Not too much of a squeeze though, just nice and
gentle. You are not trying to make these bone dry, just get the bulk out and then plop them
in your sink.
Now we are going to add our final steeping hops in. We're just going to dump them in
and get them nice and saturated beneath the service. Now we are going to turn off the
heat and cover up the pot. Now we are going to take our pot off of the heat source.