Do commercial brewers get better hop utilization?

Physics, chemistry and biology of brewing. The causes and the effects.

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Do commercial brewers get better hop utilization?

Postby jeff » Mon May 21, 2001 6:27 am

Home brewers can expect to get an optimistic 25-28% alpha acid utilization rate during a 60-90 minute boil. Is the same true of commercial brewers or do they have a better rate? This would change how a commercial recipe is scaled to home brew proportions. Any help is appreciated.
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Postby xbrewer » Tue May 22, 2001 7:50 pm

Commercial brewers do get better hop utilization djue,I believe, to the facts that the kettles are designed to retain more of the volatiles of the hops, kettles ore more likely to be more tightly covered during boiling and the larger volumes of commercial brews tend to raise hop utilization rates. The only practical way I know of for the homebrewer to compare hop utilization between different brewing systems and processes is by comparing the flavors of the finished beer.
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