Hi all!
I would like to ask your common opinion on how to best utilize a bag of locally grown hops.
Here's a little background for hop growing in Finland: Back in the 17th,18th and 19th century it was required by law for every land owner to grow a certain amount of hops for the crown. This law is in fact still valid, though not in effect.
Today semi-wild and wild hops grow across the country and these varietes have been studied in recent years. I managed to acquire a bagful of these hops with a detailed analysis of its chemical fingerprint. Now the question is, what kind of beer should I brew with these delicate cones?
Here's the chemical composition:
alpha acids: 2%
consisting of:
Cohumulone: 0.6%
n-Humulone: 1.1%
Adhumulone: 0.3%
beta acids: 2.8%
consisting of:
Colupulone: 1.5%
Lupulone+AdL: 1.3%
The chemical composition was described as "unusual", consisting of "extra" compounds.
I understand these hops are very low in acids and very delicate overall. I've got 180grams (6 ounces) of dried cones and I can make 23 liter (6gal) batch. What should I do with these? Aroma/flavor only or single hop it? What style to shoot for?
Appreciating your input!
I would like to ask your common opinion on how to best utilize a bag of locally grown hops.
Here's a little background for hop growing in Finland: Back in the 17th,18th and 19th century it was required by law for every land owner to grow a certain amount of hops for the crown. This law is in fact still valid, though not in effect.
Today semi-wild and wild hops grow across the country and these varietes have been studied in recent years. I managed to acquire a bagful of these hops with a detailed analysis of its chemical fingerprint. Now the question is, what kind of beer should I brew with these delicate cones?
Here's the chemical composition:
alpha acids: 2%
consisting of:
Cohumulone: 0.6%
n-Humulone: 1.1%
Adhumulone: 0.3%
beta acids: 2.8%
consisting of:
Colupulone: 1.5%
Lupulone+AdL: 1.3%
The chemical composition was described as "unusual", consisting of "extra" compounds.
I understand these hops are very low in acids and very delicate overall. I've got 180grams (6 ounces) of dried cones and I can make 23 liter (6gal) batch. What should I do with these? Aroma/flavor only or single hop it? What style to shoot for?
Appreciating your input!