You get more hops with Small Batch Brew, other popular brands give you between 12g – 15g. Our packs are 20g, vacuum sealed, stored cool and the latest crop.
Use as finishing hops for larger home brews or that perfect amount for your own 5 Litre Small Batch Brew recipe creations.
Developed by Hop Breeding Company and released in 2012, Mosaic® Brand HBC 369 contains high alpha content and features a unique and complex aroma profile that translates favorably into a variety of beer styles. It is a daughter of Simcoe® Brand YCR 14 and a Nugget derived male. Mosaic® is named in honor of the artistic assortment of aromas and flavors it is capable of presenting.
Specific aroma descriptors include blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.
Country of origin: United States.
Year of harvest: 2017.
Alpha acid: 11.2%.
Storage Stability: Average.
Alpha acid: 10.5 – 14%.
Beta acid: 3.0 – 4.5%.
Co-Humulone: 21 – 25% of alpha acids.
Total Oil: 0.8 – 3 mL / 100g.
Myrcene: 48 – 55% of total oil.
Humulene: 10 – 15% of total oil.
Caryophyllene: 3 – 8% of total oil.
Farnescene: 12 – 18% of total oil.
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.