Fri Apr 11, 2008 12:09 pm
Hop utilization isn't affected so much with different extract gravities because there isn't much break material compared to all grain.
It's not really the gravity that decreases hop utilization. Hop acids like to stick to things, if they stick to break material they end up out of your beer and aren't utilized.
A high gravity wort will tend to have a higher amount of break material than a lower gravity wort, so it will have more stuff to pull hop acids out. It's not really the gravity doing it.
The extract producer already removed most of those break materials for you. So don't worry.
If you were going to start adding more steeping grains, or do a mini-mash, then you'd need to worry about the hop utilization.
On tap 1: Dry Irish
On tap 2: El Jefeweizen
On tap 3: Vienna
kegged: Rye Amber, Belgian Dark Strong, CYBI Mirror Pond, Irish Red, RIS
lagering: Vienna, Helles, Cream Ale, CAP