Making Hop Extract

[bklynbrewer]

On the last homebrewed chef, Paxton talked about making a hop extract with vodka. However, I didn't catch an amount of hops to use, does anyone have an idea of how much hops we should add per pint/quart or some other unit of measurement.

[Dirk McLargeHuge]

An ounce, because he was talking about how to use the Home Brew Chef sampler from Niko Brew.

[spiderwrangler]

I think he was also saying that you want to be sampling occasionally and strain the hops out when it is where you want it... Concentration and time are what is going to determine the amount of flavor you get.

[bklynbrewer]

I forgot about the Niko Brew comment, thanks. An ounce in a pint mason jar, excellent!

[spiderwrangler]

Did you ever do this? How'd it turn out?

[bklynbrewer]

Hey Spider,

It worked out great, I did it with Willimatette, Cascade and Amarillo. I've done a cheesecake, which only had a very subtle hop flavor, but produced some great hop farts, put it on pasta, which was great, and I regularly spike the crappy beer that I am forced to subsist on in Thailand.

I also grind up small amounts of different malts and add them to bread and other baked goods, often to replace oats. They give everything a nice malty, and beer-esque flavor. Munich is one of my favorites for this purpose.

[mordantly]

those are my 3 favorite hops! i have always wondered about making bread flour from malted grains... i plan on making hop tinctures and butter with this next years crop from the yard.