Whole Hop Cones
Leaf hops are the dried and pressed natural inflorescences of the female hop plant. During harvest, these inflorescences or "cones" are removed from the plants, dried and pressed into bales on the farm. They are supplied to brewers as whole or part bales ready for immediate use.
Uses and Advantages in Brewing:
Leaf hops are usually added either to the boiling wort in the kettle, or after fermentation for dry-hopping. For maximum aroma, additions should be made at end of boil during whirlpool to capture as much of the volatile oil as possible. For maximum bittering, additions need to be made one hour before the end of the boil. Additions made approximately 10-15 minutes prior to the end of the boil will provide late-hop character. Dry-hopping additions are usually made prior to fermentation and the hops can remain in the product for several days or, in some cases, until the product is consumed. The main advantage of whole hops is the perception of utilizing a completely natural ingredient. The disadvantages are handling, storage, variability and inconsistency in brewing values.
A pre-weighted quantity of leaf hops should be crumbled gently by hand prior to addition. Following the boil, the hop remains sink to the bottom of the kettle and can be separated from the hopped wort. Often, dry-hopping hops are suspended in the beer in a permeable sachet which greatly assists their removal.
Typical utilizations of leaf hops (bittering) range from 25 - 28% of the alpha acids added. The intensity of late hop character depends not only on the amount added, but also on the length of time the hops are in contact with the boiling wort. Typical dry hopping rates range between 3 - 6 oz. /BBL.
Whole Hops are analyzed for α-acids, β-acids, and Hop Storage Index (HSI) using UV Spectrophotometry in accordance with all ASBC guidelines.
Whole Hops are sold in the following quantities:
- Bales (US Bales = 200 lbs / Import bales = 120 lbs)
- ½ Bales (US = 100 lbs / Import = 60 lbs)
- ¼ Bales (50 lbs, vacuum sealed and nitrogen flushed)
- Mini-bales (13 lbs, vacuum sealed and nitrogen flushed)
Storage and Best-by Recommendations:
For maximum protection of bitterness potential and aroma, whole hops should be stored in temperatures below 35°F. Vacuum sealing the whole hops with an inert gas in a laminated plastic/aluminum foil pouch will drastically reduce the rate of oxidation and is recommended for long term storage.
We will be pleased to offer support on the use of Whole Hops in brewing. For assistance, please contact our knowledgeable staff at 1-800-952-4873 or email email@example.com.