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In short - yes.

In a bit longer - if a molecule is volatile enough to reach your nose and thus contribute to the smell of your beer, then it will generally have a low boiling point, often less than 50°C. So you can have hops that are stuffed full of volatile "smell" compounds but if you boil them, they will all boil off in the kettle and there will be none left in the wort. At the other extreme, there are compounds like alpha acids that need the action of extended periods of heat to turn them into the desired flavour compounds (in that case, they need at least 80°C to isomerise into the bitter form), and compounds that need an intermediate amount of heat just to release them from the hops (typically terpenols etc contributing floral/citrus flavours).

So using the brewing convention of minutes before the end of the boil, at a first approximation it looks something like :

additions at 30+ minutes are for bittering
additions from about 10 minutes through flameout to whirlpool at 60-80°C are for flavour
Dry hops are for aroma

It's a lot more complicated than that, obviously flavour and aroma are intimately entwined. But that simple view works for your purposes.

<blockquote data-quote="Northern_Brewer" data-source="post: 1255136" data-attributes="member: 24211">In short - yes.In a bit longer - if a molecule is volatile enough to reach your nose and thus contribute to the smell of your beer, then it will generally have a low boiling point, often less than 50°C. So you can have hops that are stuffed full of volatile &quot;smell&quot; compounds but if you boil them, they will all boil off in the kettle and there will be none left in the wort. At the other extreme, there are compounds like alpha acids that need the action of extended periods of heat to turn them into the desired flavour compounds (in that case, they need at least 80°C to isomerise into the bitter form), and compounds that need an intermediate amount of heat just to release them from the hops (typically terpenols etc contributing floral/citrus flavours).So using the brewing convention of minutes before the end of the boil, at a first approximation it looks something like :additions at 30+ minutes are for bitteringadditions from about 10 minutes through flameout to whirlpool at 60-80°C are for flavourDry hops are for aromaIt&#039;s a lot more complicated than that, obviously flavour and aroma are intimately entwined. But that simple view works for your purposes.</blockquote>

[QUOTE="Northern_Brewer, post: 1255136, member: 24211"] In short - yes. In a bit longer - if a molecule is volatile enough to reach your nose and thus contribute to the smell of your beer, then it will generally have a low boiling point, often less than 50°C. So you can have hops that are stuffed full of volatile "smell" compounds but if you boil them, they will all boil off in the kettle and there will be none left in the wort. At the other extreme, there are compounds like alpha acids that need the action of extended periods of heat to turn them into the desired flavour compounds (in that case, they need at least 80°C to isomerise into the bitter form), and compounds that need an intermediate amount of heat just to release them from the hops (typically terpenols etc contributing floral/citrus flavours). So using the brewing convention of minutes before the end of the boil, at a first approximation it looks something like : additions at 30+ minutes are for bittering additions from about 10 minutes through flameout to whirlpool at 60-80°C are for flavour Dry hops are for aroma It's a lot more complicated than that, obviously flavour and aroma are intimately entwined. But that simple view works for your purposes. [/QUOTE]

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