Yakima Chief Hops® | Centennial Cryo Hops® | LupuLN2® Pellets

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Description

Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs
Cryo Hop® Hop Pellets
Higher AA and nearly twice the resin content of traditional T-90 hop pellets
Increase yield by reducing vegetal matter in your brewhouse and fermenter

Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer!

Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor. It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil.

Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material.

Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier.

Typical Hop Statistics:
Alpha Acids: 15.0 – 22.0%
Beta Acids: 6.0 – 9.0%
Total Oil: 2.0 – 6.0%

YCH Lot# PC1-HUCEN9075 — Option 9075
Lot Analysis Chart

This lot was noted to display a strong citrus and stone fruit character with mild berry and dried fruit
Alpha Acids - 18.5%
Total Oil (mL/100g) - 3.4
Sourced from C&C Hop Farms and Shinn & Sons

Hop Statistics:
Alpha Acids: 18.5%
Beta Acids: 7.4%
Total Oil (mL/100g): 3.4
B-Pinene: 1.1%
Myrcene: 73.4%
Linalool: 0.6%
Caryophyllene: 3.5%
Farnesene: 0.1%
Humulene: 7.3%
Geraniol: 1.1%

The charts above were generated using CATA data or "check-all-that-apply". It is not meant to be a true structure of intensity for each flavor descriptor, but rather a simple representation of Yes/No if observed by each member of the flavor analysis panel.

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