The most revered and famous English hop, known for its full bodied flavor in traditional ales.
Specific aroma descriptors include delicate and pleasant mint, grass and floral tones.
Country of origin: United Kingdom.
Year of harvest: 2017.
Alpha acid: 4.7%.
Alpha acid: 3 – 5.6%.
Beta acid: 2 – 3%.
Co-Humulone: 25 – 30% of alpha acids.
Total Oil: 0.7 – 1.4 mL / 100g.
Myrcene: 24 – 28% of total oil.
Humulene: 33 – 38% of total oil.
Caryophyllene: 9 – 13% of total oil.
Farnescene: 5 – 7% of total oil.
Williamette, Styrian Golding, Tettnanger
HOW TO USE THE FINISHING HOPS
1.Boiling gives maximum bitterness. Boil the hops in about 1 litre of water, preferably with about 100 grams of malt extract. Boil for at least 5 minutes. The longer you boil the hops the more bitterness you will impart. Use this hot liquid in place of some of the hot water you use to mix up your other ingredients.
2.Steeping gives some bitterness and some flavour. Let the hops steep in about 500ml of very hot water for about 15 minutes while you prepare the rest of your ingredients. Again use this liquid in place of some of your hot mixing water.
3.Whole hopping gives a bit of everything. Simply add the hops directly to the fermenter when you add the hot water to mix your ingredients. This is the easiest and perhaps the best to try for your first time.
4.Dry or post-fermentation hopping gives aroma to the finished beer. Just add the hops to the fermenter once the peak of fermentation has passed. That is, once the head of foam on the fermenting beer has started to subside and once movement in the airlock has slowed.