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Willamette USA Pellets 2016 vacuum pakket 5529816
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Humle fra USA, Alfasyre 4,8%

Mild and pleasant, with slightly spicy and floral tones

Willamette Hops was named after the mighty river that pours through the Willamette Valley in North Western Oregon. Willamette Hops was developed and released by the U.S.D.A in 1976 and has taken root on the craft brewing industry and accounts for about 20% of total U.S. hops acreage. Pow! Willamette Hops was a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of beer brewing.

Willamette Hops is an aroma variety with a low alpha acid content at 4.0%-6.0%. Although Willamette can contribute slightly to the bittering of a homebrew or craft beer, Willamette dominates its usage for its flavor and aroma. Of the oils in Willamette, myrcene (30.0%-55.0%),humulene (20.0%-30.0%), as well as farnesene (5.0%-6.0%) are all elevated above the norm. This results in a delicate peppery herbaceous spice that has both fruit and floral essence. yum. 

Since its introduction, Willamette Hops has been growing in demand as well as supply. It is one of the most common aroma hops used in the United States. And brewers that use it seem to use it a lot. Willamette Hops is on the low side of the yield range producing 1340-1700 lbs/acre. And the small to medium size cones are somewhat loose, which impacts harvesting. Early to mid season marks the time when Willamette Hops cones are ready for bailing and drying, and this comes after a vigorous growing cycle. Despite its susceptibility to mildew and wilt Willamette proves to be a foundation of modern craft brewing in the U.S. and abroad.


Willamette Hops Usage

Willamette hops is aromatic qualities.
Willamette hops is commonly used as as aroma agent in beer.

Willamette Hops Characteristics

Below is a list of characteristics for willamette hops that impact farming, chemistry, transport & trade, beer production, as well as the final character of the finished product.

Willamette Hops Acid Composition

Alpha Acid Composition 4%-6% Willamette Hops Alpha Acid Composition - 4 To 6 Percent
Beta Acid Composition 3%-4% Willamette Hops Beta Acid Composition - 3 To 4 Percent
Co-Humulone Composition 30%-35% Willamette Hops Co-Humulone Acid Composition - 30 To 35 Percent

Willamette Hops Cone Physical Characteristics

Willamette Lupulin Color Yellow to Dark Yello Yellow to Dark Yellow Lupulin Color for Willamette Hops
Willamette Cone Size Small to Medium Willamette Hop - Small to Medium Cone Size
Willamette Cone Density Loose to Moderate Willamette Hops - Loose to Moderate Cone Density

Willamette Hops Growth, Harvest, and Storage Details

Maturity Early to Mid Season Willamette Hops - Early to Mid Season Maturity
Yield Yield for Willamette Hops is Low at 1340 - 1700 kg/hectare Willamette Hops - Low Crop Yields
Growth Rate Vigorous Willamette Hops - Vigorous Growth Rate
Susceptibility to Diseaseand Pests Susceptible To:
Verticillium Wilt,Powdery Mildew,
Resistent To:
Prunus Necrotic Ring-Spot Virus,Downy Mildew,
Willamette Hops Resistance to Disease & Pests is Poor to Moderate
Storability Willamette Hops maintains 60%-65% alpha acid comtents after 6 months storage at 20 degrees C Willamette Hops Storability - Moderate
Ease of Harvest Good Willamette Hops - Good Pickability

Willamette Hops Oil Composition

Total Oil Composition 1-1.5 mls/100 grams Willamette Hops - Total Oil Compensation 1-1.5 mls
Myrcene Oil Composition 30%-55% Willamette Hops - Myrcene Oil Compensation 30-55 Percent
Humulene Oil Composition 20%-30% Willamette Hops - Humulene Oil Compensation 20-30 Percent
Caryophyllene Oil Composition 6.5%-8.2% Willamette Hops - Caryophyllene Oil Compensation 6.5-8.2 Percent.jpg
Farnesene Oil Composition 5%-6% Willamette Hops -Farnesene Oil Compensation 5-6 Percent
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