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Yakima Chief Hops - Cryo Hops - 25g Idaho 7

Yakima Chief

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Yakima Chief Hops - Cryo Hops - 25g Idaho 7
£6.50
6.50 Out of stock

Availability: Out of stock

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Origin/History


Originally grown at Jackson Hop Farm, Wilder, Idaho, this hop variety was named out of pride and released in 2015. Idaho 7 hops are known for their pine, tropical, fruity and floral flavours and aromas, most notably mango and pink grapefruit.


Additional Information



  • Country: USA

  • Beta Acids: 7-9%

  • Alpha Acid: 20.1%

  • Characteristics: BERRY, BUBBLEGUM, CITRUS, STONE FRUIT, TROPICAL

  • Beer Styles: IPA, NEIPA, Pale Ale


What Are Cryo Hops?


Derived from the Greek word ‘kryos’, meaning frost, Cryo Hops® is an industry-leading, cryogenic hop-processing technology used to separate whole cones into two components—concentrated lupulin and bract. Each component of the hop is preserved using low temperatures in a nitrogen-rich environment during the entire process, from separation to pelleting.


Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavour and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavours or vegetative material. Cryo Hops® pellets can be utilized anywhere whole-leaf hops and hop pellets are traditionally applied. 


Advantages Of Cryo Hops



  • early twice the resin content of traditional T-90 hop pellets

  • Intense contribution of hop flavour and aroma

  • Reduced grassy and vegetal characteristics

  • Increased yield through reduced brewhouse and cellar trub

  • Cost savings and net increases in revenue per batch


How To Brew With Cryo Hops


We recommend adapting any recipe by substituting 40g of Cryo Hops pellets for every 100g of T-90 used. For new recipes we recommend starting with an estimated dosing rate of Cryo Hops pellets at 40-50% of T-90 hop pellets by weight. Cryo Hops can be utilized anywhere whole leaf hops and hop pellets are traditionally applied.


KETTLE: Late additions only; early kettle additions should be avoided to prevent boiling out the intense aroma characteristics.
POST BOIL/WHIRLPOOL: Whirlpool additions are an excellent way to increase aroma and reduce trub load from large, late additions.
FERMENTATION: Using Cryo Hops® pellets in the fermenter is an excellent way to increase aroma while reducing trub loss. 
DRY HOPPING: An excellent way to harness the massive aroma and flavour characteristics of Cryo Hops while reducing trub loss. Cryo Hops will settle out during normal conditioning and can be fined, filtered, or centrifuged as normal.

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Description

Details

Typically used as an aroma or flavour hop with high alpha acid levels and average Cohumulone content, Idaho 7® has a strong hop character making it also ideal for IPAs, APAs and any other hop forward beer.
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