Physical form of the hop, which changes utilisation.
The first four are cone-derived and all isomerise on the same curve; they
differ only by the surface area the wort sees, which is what
hopFormMultipliers expresses. The last two are not:
co2-extract — pure resin, added to the kettle. It still isomerises in the
boil, so it's treated as an ordinary Tinseth hop with a very high alpha.
iso-extract — pre-isomerised. The utilisation curve doesn't describe
this form at all. See HopAddition.isoAlphaPercent.
aroma-extract — a cold-side flavour product with the alpha acid removed.
It adds no bitterness, and the maths handles that without a special case:
its alpha is zero, so every model returns zero. The form exists so a
recipe can record what the product is instead of calling it a pellet.
Physical form of the hop, which changes utilisation.
The first four are cone-derived and all isomerise on the same curve; they differ only by the surface area the wort sees, which is what
hopFormMultipliersexpresses. The last two are not:co2-extract— pure resin, added to the kettle. It still isomerises in the boil, so it's treated as an ordinary Tinseth hop with a very high alpha.iso-extract— pre-isomerised. The utilisation curve doesn't describe this form at all. See HopAddition.isoAlphaPercent.aroma-extract— a cold-side flavour product with the alpha acid removed. It adds no bitterness, and the maths handles that without a special case: its alpha is zero, so every model returns zero. The form exists so a recipe can record what the product is instead of calling it a pellet.