TimBrewz
Well-Known Member
So, I am putting together an all organic ale for the National Organic Homebrew Comp. I am using the only organic hops I could find; Pacific Jade and Rakau. I am planning on an American Pale Ale with the following grain bill, one I have used often and my current hop schedule.
Does anyone have any experience with these hops? Advice, wisdom? Thanks, Tim
Original Gravity: 1.053 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 9.22 (5.0 - 14.0)
Alcohol: 5.22% (4.5% - 6.0%)
Bitterness: 40 (30.0 - 45.0)
Ingredients:
8.5 lb Premium Organic GW 2-Row
2.0 lb Organic GW Munich
0.5 lb Organic GW Crystal 40
.5 oz Pacific Jade (Organic) (14.4%) - added during boil, boiled 60 min
.5 oz Rakau (Organic) (11.2%) - added during boil, boiled 20 min
.5 oz Rakau (Organic)(11.2%) - added during boil, boiled 5.0 min
.5 oz Pacific Jade (Organic)(14.4%) - added during boil, boiled 5.0 min
Wyeast 1056 American Ale Yeast
1 oz Pacific Jade (Organic)(14.4%) - dry Hops
.5 oz Rakau(Organic) (11.2%)- Dry Hops
Pacific Jade is described as:14.4% α: Pellet hops are from New Zealand. Suited for use as a bittering hop with some excellent results also being seen in dual purpose applications, with a soft bitterness attributable to the low cohumulone. The citrus aroma and flavour notes work well to temper malt sweetness in “fullish” Ales especially when used moderately as a finishing hop. Pacific Jade is also well suited to balance dryer Lager styles when employed as an “up-front” kettle addition to showcase its bittering qualities.
Rakau:11.2 α: A new variety from New Zealand. It was recently released as result of the dedicated work of Dr Ron Beatson’s research team. The other, Nelson Sauvin, has been on the market for the past ten years and is now proving popular as the new “in flavor” with craft brewers. Both hop cultivars share similar flavor traits with Riwaka, except they are more powerful in bitterness and higher hop oil content. Rakau is a dual-use hop with flavor and aroma similar to passion fruit and mango. It's also a great bittering hop, providing a "soft" bitterness.
Does anyone have any experience with these hops? Advice, wisdom? Thanks, Tim
Original Gravity: 1.053 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 9.22 (5.0 - 14.0)
Alcohol: 5.22% (4.5% - 6.0%)
Bitterness: 40 (30.0 - 45.0)
Ingredients:
8.5 lb Premium Organic GW 2-Row
2.0 lb Organic GW Munich
0.5 lb Organic GW Crystal 40
.5 oz Pacific Jade (Organic) (14.4%) - added during boil, boiled 60 min
.5 oz Rakau (Organic) (11.2%) - added during boil, boiled 20 min
.5 oz Rakau (Organic)(11.2%) - added during boil, boiled 5.0 min
.5 oz Pacific Jade (Organic)(14.4%) - added during boil, boiled 5.0 min
Wyeast 1056 American Ale Yeast
1 oz Pacific Jade (Organic)(14.4%) - dry Hops
.5 oz Rakau(Organic) (11.2%)- Dry Hops
Pacific Jade is described as:14.4% α: Pellet hops are from New Zealand. Suited for use as a bittering hop with some excellent results also being seen in dual purpose applications, with a soft bitterness attributable to the low cohumulone. The citrus aroma and flavour notes work well to temper malt sweetness in “fullish” Ales especially when used moderately as a finishing hop. Pacific Jade is also well suited to balance dryer Lager styles when employed as an “up-front” kettle addition to showcase its bittering qualities.
Rakau:11.2 α: A new variety from New Zealand. It was recently released as result of the dedicated work of Dr Ron Beatson’s research team. The other, Nelson Sauvin, has been on the market for the past ten years and is now proving popular as the new “in flavor” with craft brewers. Both hop cultivars share similar flavor traits with Riwaka, except they are more powerful in bitterness and higher hop oil content. Rakau is a dual-use hop with flavor and aroma similar to passion fruit and mango. It's also a great bittering hop, providing a "soft" bitterness.