What is Dry Hopping?

Dry Hopping is a technique used by brewers to increase the hop aroma in their beer. Usually hops are boiled with the wort to give it bitterness and aroma, however much of the aroma from the hops is lost by boiling them, so dry-hopping adds the aroma that cannot be extracted from the hops during the boil. Many inexperienced home-brewers come across recipes that call for ‘dry hopping’ and do not understand how the process works. Dry hopping is actually a very simple technique which can give your beer greater depth of flavour and aroma with very little work.

Fresh Hops for Dry Hopping - Image from www.onpdx.com

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Speciality grains are used by brewers to alter the flavour, colour, and aroma of beer. Speciality grains can be used in both extract and all-grain brewing. In an extract brew, the grains are steeped (soaked in hot water) and removed before the extract is added and the wort is boiled. In an all-grain brew the speciality grains are mashed with the rest of the grain bill.

Here’s a quick guide to some of the most popular speciality grains.

Amber Malt

Amber Malt

Amber malt is a lightly roasted chocolate malt. It gives the beer a strong biscuity taste with a coffee and chocolate aroma. Amber malt is often used in English browns, milds and old ales. This malt should only make up 20% or less of the mash when used in an All-grain brew.
Colour: 43 EBC

Potential Gravity: 1.035 SG




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