Glossary H: Difference between revisions

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*[[Hallertau-Mittelfrueh Hops]]
*[[Hallertau-Mittelfrueh Hops]]
*[[Head]]
*[[Head]]
The foam at the top of a beer. The head is the protein which is pushed out of suspension by the bubbles.
*[[Heat Exchanger]]
*[[Heat Exchanger]]
A mechanical device for quickly reducing the temperature of the wort.
*[[Hefe]]
*[[Hefe]]
Yeast. Indicates that the beer is  bottle-conditioned and sedimented.
*[[Hell]]
*[[Hell]]
Pale. Indicates an everyday beer that is golden in  color.
*[[Hetrofermentative]]
*[[Hetrofermentative]]
Organisms whose metabolic activities lead to a wide range of products including acids, alcohols, and carbon dioxide.
*[[Hogshead]]
*[[Hogshead]]
Cask holding 54 imperial gallons (243 liters).
*[[HBU]]
*[[HBU]]
Homebrew Bitterness Units are a measure of the total amount of bitterness potential in a given volume of beer. Homebrew Bitterness Units are calculated by multiplying the percent of alpha acid in the hops by the number of ounces. For example, if 2 ounces of Northern Brewer hops (9% alpha acid) and 3 ounces of Cascade hops (5% alpha acid) were used in a 10-gallon batch, the total amount of bitterness units would be 33 (2 x 9) + (3 x 5) =18 + 15. Bitterness units per gallon would be 3.3 in a 10-gallon batch or 6.6 in a 5-gallon batch, so it is important to note volumes whenever expressing Homebrew Bitterness Units. HBUs are not related to IBUs (International Bitterness Units). HBU is a measure of alpha acids added to the boil, whereas IBU represents a measurement of the intensity of the bitterness of the beer.
*[[Homofermentative]]
*[[Homofermentative]]
Organisms whose metabolic activities lead to only a single product, usually an organic acid.
*[[Hopback]]
 
*[[Hopback
Sieve-like vessel used to strain out the hops. Known as a hop jack in the United States.
Sieve-like vessel used to strain out the hops. Known as a hop jack in the United States.


*[[Hoppy
*[[Hoppy]]
Characteristic odor of the essential oil of hops.
Characteristic odor of the essential oil of hops.


*[[Hop Extract]]
*[[Hop Extract]]
Bitter resins and hop oils extracted from hops by organic solvents, usually methylene chloride or hexane.
*[[Hop Oils]]
*[[Hop Oils]]
Hop oils are responsible to a large extent for the characteristic aroma of hops, and thus are an important aspect in brewing value. Like all essential oils, they are very volatile and are largely lost by steam evaporation during the boil.
*[[Hop Pellets]]
*[[Hop Pellets]]
Hop pellets are nothing more than whole hops mechanically processed by compressing and extruding the hops into pellets.
*[[Hop Rate]]
*[[Hop Rate]]
The quantity of hops to be added to a given volume of wort during boiling.
*[[Hops]]
*[[Hops]]
The flower of a perennial vine, and one of the four ingredients of beer. Hops are the universal spice of beer. Hops, like grapes used in wine, are varietal. Some varieties contribute mainly bitterness, while others are prized for their fine aromas.
*[[Hot Break]]
*[[Hot Break]]
The coagulation and precipitation of protein matter during the boiling stage.

Revision as of 14:14, 18 January 2007

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Glossary H

Sieve-like vessel used to strain out the hops. Known as a hop jack in the United States.

Characteristic odor of the essential oil of hops.

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