Boiling with hops

The sweet wort that has been collected from the mash is next boiled with hops. Hops supply bitterness, flavor, and aroma to the finished beer. Hops that are boiled for a long time contribute mainly bitterness, while those that are only briefly boiled offer flavor and aroma. Boil time varies, but an hour is typical for most homebrewers.

After the boil is complete, the wort is cooled as rapidly as possible to the desired temperature for fermentation. For ales, this is usually around 60–70°F (15–21°C). Lagers are fermented cold, usually around 45–55°F (7–13°C).

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