After boiling, the wort is pumped over to a whirlpool, which stirs the wort counter-clockwise, helping to settle spent hops to the bottom of the tank. Here, we add a second batch of hops (hence the term double hopping) to give the beer a nice, complex aroma without creating bitterness. Double hopping helps create a beer with character, and a smooth and pleasant taste. After 50 minutes in the whirlpool, hops and coagulated proteins have separated and settled.
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