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Description
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 | Choose the Hops command on the Insert menu |
| Name - The name of the hops. |
| Origin - The country or region of origin. |
| Type - The primary use for this hops. May be Bittering, Aroma or Both |
| Form - The physical form of the hops -- either Pellet, Leaf or Plug |
| Alpha - The alpha acid percentage of weight for the hops. Alpha acid content is the primary measure of hop bitterness, and this percentage is used to calculate bitterness for all beer recipes. |
| Beta - Percent by weight of beta acids. Beta acids are another group of acids that contributes only a small amount to overall bitterness, and are not isomerized by boiling as alpha acids are. |
| Inventory - Amount of hops in your personal inventory. |
| Weight - (Only within Recipes) The amount of hops in the recipe. |
| Boil Time - (Only within Recipes) The amount of time in minutes to boil this hops. |
| Hops Use - (Only within Recipes) Determines how the hops is used in the recipe. Values include: |
- Boil - Hops is boiled in the main boiler
- Dry Hop - Hops is added "dry" to the fermenter (usually the secondary) to add aroma to the beer.
- Mash Hop - Hops is added to the mash tun. This adds a lot of aroma to the beer, but only a small amount of bittterness.
- First Wort Hop - Hops is added to the boiler as the first runnings are drawn from the lauter tun, and left during the boil. This added "steeping time" adds some bitterness and aroma to the finished beer.
- Aroma (Steep) Hops - Hops that are steeped in the wort at the completion of the boil for aroma purposes only. Steeped aroma hops add no bitterness.
| Dry Hop Time - (Only within recipes when Hops Use is Dry Hop) - the number of days the dry hops is left in the fermenter. |
| Notes - Notes on the hops, substitutes, and uses for the hops. |
| Hop Stability Index (HSI) - Storage factor indicating the percent of alpha acids lost in a six month period. Used when calculating alpha for old hops. |
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