Hops - Pellets

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Description

Hops in popular pellet form. 1 ounce 

For Kombucha Brewing  we recommend  1/8 = 1/4  ounce per gallon. 

Take the package and divide into 4 equal parts = 1/4 ounce per gallon. Place in zip lock bags, label and date, and freeze, until needed. Divide one package in half for a 1/8 ounce 

One 1 oz package can make 4 to 8 gallons 

Keep refrigerated. once bag is open they may quickly spoil. 

Hops provide flavor, aroma, mouthfeel, and a bitter quality. Bitter balances the sweetness of a brew and hops are preservative, extending the life of the ferment.  Hops normally are added to the boil in the traditional beer fermenting process. (kettle hops). For kombucha, Ginger Beer, and Jun  when you are boiling water, sugar and tea stage. add hops when the water is boiling. careful of overflow,. Use a large pot filled only 3/4. The longer the boil the greater the bitterness. Usually taking about one hour of full boil to release the hop’s full “alpha” acids.

Hops are rated on their bitterness. International Bitterness Units -Scale 0-120. IBU.  The longer the boil the greater percentage of alpha acids becoming iso-alpha-acids. Hops are antibacterial as these acids starve to death the lactobacillus and pedoccocous bacteria that sour beer.  Kombucha’s Acetobacter (bacteria),  Gluncobacter,  are not affected. However, Kombucha with lactobacillus and Jun, Ginger Beer , Water Kefir that are primary LAB ferments may be adversely affected by Hops. Therefore Dry or Liquid Hopping is recommended for those ferments. 

Read More  How to Use and How much to use

 

Warranty Information

From our Kombucha Craft Brewing Guide (free Downloadable PDF) Kettle Hop 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. dry hopping 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. Liquid Hopping. 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% Flavor lemons 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 Summit 18% Flavor Celery Stock, Celery Root, Leek, Onion, Artichoke, Garlic, Wild Garlic Warrior 15% to 20% Flavor Bitter and aromatic hoppy.

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Hops

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