HopAlpha

Model hop alpha acid isomerization and bitterness contribution in brewing

Food AIFree

HopAlpha calculates International Bitterness Units from hop additions using Tinseth, Rager, and Garetz utilization models with correction factors for wort gravity, kettle geometry, and hop form. The tool predicts isomerization kinetics during boil and whirlpool stages and models post-fermentation bitterness losses from yeast adsorption and trub removal. Dry hop aroma compound extraction estimates use partition coefficient data for linalool, geraniol, and myrcene at specified temperatures.

Key Features

• ✓IBU calculation
• ✓3 utilization models
• ✓Isomerization kinetics
• ✓Dry hop extraction modeling
• ✓Bitterness loss prediction