Whole hops are the dried cone flowers of the female hop plant. Pellet hops are produced by grinding the whole hop cones and pressing into pellets.. Hops should be stored in the fridge. Place unused hops in a zip lock bag, date and freeze.
How much to use
Hop Pellets typical beer recipe is to add 1 oz in 5 gallons on average. (Kettle Hop) For higher gravity brews (brews with more sugar) use 1 oz per gallon. More / less depends upon your personal preference..
Kombucha + Hops 1/8 = 1/4 ounce per gallon. Totally up to you.
Adding your Hops to mesh Strainer or T-bag is highly recommended
boiling hops for 60+ min.= all bitterness + maximum antibacterial
boiling hops for ~10 min. = some bitterness, some aroma, some flavor
boiling hops for 0 min. (add to just boiled water) some aroma, some flavor no bitterness.
Hops added at the end of Primary or Second Ferment = more aroma, more flavor, little bitterness. Hops expand and stay more on the top. may block the airlock. Hop pellets also expand but fall to the bottom.
Our preference is 1/4 oz per gallon and Dry Hopped. This is due to the Kombucha Tea’s lower SG - higher FG (sugar level) and higher TA (acetic + gluconic acid and Kombucha Tea’s preference to be semi-sweet. More hops do not eliminate the sugar just hides it with the bitterness. The greater the A (alpha) percent the greater the bitterness, the greater the B (beta acids) the greater the aroma and flavor). Hops are often mixed and used in combinations. Huge selection. Flavors, aroma, tastes.
in chilled water = more aroma, some flavor no bitterness, no antibacterial effect.. recommend using a mesh filter of infuser
Prepare the Hops you’ll be using first separately. You can use the water (brew) from the primary ferment or use fresh clean water. Be aware of overflow potential. You can Boil or simply Soak to obtain the ratio of bitterness, flavor, and aroma desired as described above.
Hops, pellets or flowers, are difficult to remove and we recommend a Hop Sack, or hop strainer. Mesh bags and strainers should be sanitized .
Hop Alpa Acids
Amarillo 8% to 9%
Flavor Citrusy, floral, flowery.grapefruit, orange, lemon, melon, apricot and peach.
Cascade 4.5% to 7%
Flavor Pleasant, flowery, spicy, citrusy, grapefruit, Flora
Chinook 10% to 14%
Flavor Mild to medium-heavy, spicy, piney, and grape fruity.
Columbus 11% to 16%
Flavor Pleasant, with pungent aroma.black pepper, licorice, curry and subtle citrus. Lovage, Thuja, Basil, Parsley, Tarragon, Dill, Fennel, Thyme, Rosemary, Marjoram, Green Tea, Black Tea, Mate Tea, Sage
Crystal 2% to 4.5%
Flavor Mild and pleasant, spicy and flowery.
Fuggle 4% to 5.5%
Flavor Mild and pleasant, earthy woody and fruity.
Hallertauer 3.5% to 5.5%
Flavor Very mild, pleasant, slightly flowery, spicy.Pear, Quince, Apple, Gooseberry, White Wine Grapes
Lemon Drop 5.4%
Saaz 3% to 5%
Flavor Mild and pleasant, earthy and spicy.aroma is soft, pleasantly spicy and herbal with vivid woodsy, earthy, and dark floral character
Flavor Celery Stock, Celery Root, Leek, Onion, Artichoke, Garlic, Wild Garlic
Warrior 15% to 20%
Flavor Bitter and aromatic hoppy.