What is atec hops? How is he good? You will find answers to these and other questions in the article. atec hops is a subspecies of beer hops, which is widely used in brewing. It is named after the city of atec (Czech Republic) - the center of the historical region of its cultivation.
The name is also traditional Saaz hops, because Mr. atec in German sounds like Saaz. Let's consider in more detail atec hops below.
In the Czech Republic, hop cultivation began to develop rapidly in the XV-XVI centuries. Already in those days, the area near atec, with its iron-rich red soil, played a key role in this segment of agriculture. atec hops modification in this period was obtained by Czech hoppers breeders through intricate breeding activities. Until now, it remains popular among the brewers of the Czech Republic and other countries. Most of the other hop varieties cultivated in the Czech Republic are created on the basis of atec.
atec hops were the main component for the creation in Bohemia in the 1840s. Pilsner beer version , which today is the most famous type of lower fermentation beer. And now it is part of the classic Pilsner recipe.
Today, Saaz hops account for more than 80% of total production in the Czech Republic.
We suggest you study the description of the Zhatetsky hops. This culture has changed the world of brewing forever, as this well-deserved and respected brand has helped to bring some kinds of beer, such as Bohemian Pilsner and Lager. It is also grown in the USA and Belgium, it has several descendants in New Zealand.
Czech hops are highly regarded in Camps, Bohemian (Czech) Pilsner, Belgian and European styles too. The very low alpha-acid content of 2.0-6.0% makes this hop variety often used as an aromatic factor in beer.
The alpha beta ratio is 1: 1.5 higher than many varieties. It is believed that this nuance gives a finer bitterness to beer. Zhatetsky’s aroma comes from its proportionate composition of essential oils with a large amount of farnesene. As a result, the beer acquires a grassy character.
In our hop, we also have a large number of polyphenols, which reduce the oxidation and realization of aging in beer, giving it a longer shelf life.
Saazsky is not a high-yielding hops; it is not resistant to mold pests. The growth rate and maturity of hops have different meanings, depending on where it grew. The culture has tiny light cones that are often difficult to assemble. But still, it is in high demand in commercial markets and is the base grade of hops in most breweries on our planet. It is applied in such styles:
- Light lager;
- all camps;
- Dark lager;
- Amber camp;
- Belgian ale.
The hop we are considering contains:
- 23-28% cohumulon;
- 2.0-5.0% alpha acid:
- 7.0-8.0% beta acid;
- 0.4-1.0 ml / 100 g of essential oils, of which 42% are myrcene, 19% humulene, 15% farnesene, 6% caryophylene.
After six months of storage at 20 ° C, the culture saves 45-55% of alpha acid. Its analogues are Sterling and Lublin. Despite the similarity, atec hops (Saaz) is still unique and unique.
Home Brewing Application
In order for beer to have hop bitterness, you need to add hops at the beginning of the wort. However, the Saaz hops have a very low bitterness, so using it as a bitter component is simply not practical.
To add a hop flavor, Saaz is usually added to the wort 15 minutes before boiling is complete. As a result, beer acquires a unique Saaz hop flavor and grassy delicate aroma.
There are many beer recipes with atec hops. The application of this culture in home brewing is a very common practice. However, the taste and quality of this variety must be considered. This version of hops is perfect for light, light beer. Varieties such as Citra and Cascade also go well with it.
We present to your attention the recipe for pea beer "Kotigoroshko". Calculation of the size of the wort after cooking 6.5 liters.
- Inundation: Mellanoid malt (80 g) + Chickpea peas (280 g) + oat flakes (200 g) + Pale Ale malt (1.4 kg).
- Water: Ca = 20-40; HCO3 = 80-120; Na = 20-40; SO4 = 40-80; Mg = 5-15 + gypsum and citric acid in mash water; Cl = 20-30.
- Mashing: 68 for 50 min. + 70 for 40 min.
- Boiling: 90 min.
- Irish Moss Supplement in 15 Min.
- Hop: Saaz (3% AA, granules) 20 g in 60 minutes.
- Yeast: S-33, used under the third generation.
- Fermentation: from thirty days.
- Bottling: 2.4 CO2. Maturing from two months to bottling.
- Expected batch performance: IBU = 23.6; NP = 15.7%; SRM = 7; Alc = 6.6%; KP = 3.6%.
The result is a rich, beautiful, sweet, high-density malt-grain ale with piquancy in the form of chickpeas. Moreover, this piquancy is very harmoniously woven into the whole drink, starting with aroma and ending with aftertaste. This is a powerful, great, dessert beer!
On the day of tasting, take a bottle out of the refrigerator, let it gently warm for 45 minutes. Pour into moist and chilled glasses from a height to the center - for the appearance of a thick foamy hat. To assess the stability of the foam and transparency, you need to take a narrow, even glass like "barbell".
The beer serving temperature should be +14 ° . Evaluate the aroma of the drink a couple of minutes after filling the glasses. The aftertaste of this beer is malt-sweet, strong, slightly spicy from chickpeas, enveloping, significantly relaxing from alcohol, slightly spicy.