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Old 11-26-2012, 04:24 AM   #201
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A description of Riwaka hops from New Zealand. If the Alchemist has a NZ hop connection in some of their brews, this could be a player in Heady.

Straight from their site

Selection:

The Riwaka is a real standout during selection especially when “rubbing up” the freshly kilned cones for aroma scores. Its powerful grapefruit “citrus” characters are literally breathtaking. This variety is typically seen to have higher then average oil, almost double that of its Saazer parent.

Brewer’s notes:

If you want to say “hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new-world styles of Pale Ale and regional Pilseners. A cult hero that is established in the New Zealand craft beer culture.

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Old 11-26-2012, 04:29 AM   #202
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Quote:
Originally Posted by whitehause View Post
A description of Riwaka hops from New Zealand. If the Alchemist has a NZ hop connection in some of their brews, this could be a player in Heady.

Straight from their site

Selection:

The Riwaka is a real standout during selection especially when “rubbing up” the freshly kilned cones for aroma scores. Its powerful grapefruit “citrus” characters are literally breathtaking. This variety is typically seen to have higher then average oil, almost double that of its Saazer parent.

Brewer’s notes:

If you want to say “hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new-world styles of Pale Ale and regional Pilseners. A cult hero that is established in the New Zealand craft beer culture.
I have never smelled one, but read these hops smell like kumquats. Is that smell aparent in heady topper?
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Old 11-26-2012, 05:06 PM   #203
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I was surprised to wake up this morning with an email from none other than John The Alchemist (as he signed the email).

Here's what I learned:

CO2 hop extract for bittering with all other hop additions coming at 5 minutes or less and no Citra, at least not yet. 75-80 IBU. Most of the aroma comes from his private yeast strain named Conan.

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Old 11-26-2012, 05:13 PM   #204
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Really cool. I was thinking somewhere around that number for bitterness as well. It doesn't have the lip curling bitterness of a lot of the other 100+ IBU imperials out there. So by saying "as of yet" it leads me to believe that he doesn't have a strict hop bill that he uses, that he perhaps changes it periodically.

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Old 11-26-2012, 05:21 PM   #205
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Really cool. I was thinking somewhere around that number for bitterness as well. It doesn't have the lip curling bitterness of a lot of the other 100+ IBU imperials out there. So by saying "as of yet" it leads me to believe that he doesn't have a strict hop bill that he uses, that he perhaps changes it periodically.
This hop extract is proving financially prohibitive. Northern Brewer is the only one I can find that sells it somewhat low-priced, so long as you're ordering other stuff to save on shipping. But, they're out of stock.

Everything he said about the process seems to be reflected in the final product, I figured he did extract and then everything 5 minutes or less. I think it's down to Moteuka or Riwaka at this point.
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Old 11-26-2012, 05:24 PM   #206
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Odd that he said 75-80IBU lab tested and their website has it at 120. Wonder what is up with that different. Was he telling me 75-80IBU is the hop extract? The way I've got my recipe, I'm getting 65 IBUS from my bittering addition, whether hops or extract, and then another 12-15 from my 5 minute addition of Simcoe, Centennial, Amarillo, and Chinook.

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Old 11-26-2012, 05:51 PM   #207
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Could be....I'm not sure I'd get too stuck on the hop extract end of it though. I would think a good clean hop like magnum would work fine for bittering. It's the late addition hops I wish he would have opened up on.(and how they are added). I completely understand why he didn't, but sure would have been nice. At least we can take citra out of the equation for sure now.

Great work on getting a response and posting it!

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Old 11-26-2012, 06:25 PM   #208
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Could be....I'm not sure I'd get too stuck on the hop extract end of it though. I would think a good clean hop like magnum would work fine for bittering. It's the late addition hops I wish he would have opened up on.(and how they are added). I completely understand why he didn't, but sure would have been nice. At least we can take citra out of the equation for sure now.

Great work on getting a response and posting it!

Well, I tried not to ask a ton of questions in hopes of him actually answering the few I had. I just did the web-based question form on their website and got the response about a week later. I guess someone else could try asking him the same way about the late hops, though he might be onto us now.

One thing I just read over on beeradvocate is that someone spoke to John's wife at a party and she said they use hop extract and no crystal. If the grist is only pearl and sugar, it's going to be like 4.6SRM, is that even close?
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Old 11-26-2012, 06:39 PM   #209
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It is a very light colored beer. That SRM is probably about right.

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Old 11-26-2012, 07:17 PM   #210
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Wonder who his hop supplier is. We could get a mole in the organization to feed us some recent hop orders to the Alchemist brewery...

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