Description
Ahtanum hop pellets 100 g – American aroma hop with citrus and floral notes
Ahtanum is an American aroma hop, bred by Yakima Chief Ranches and grown in the Yakima Valley in Washington State. It has relatively low bitterness but plenty of citrus, grapefruit and floral aroma, with an earthy note.
Aroma and flavour
Hopsteiner describes the aroma as citrusy, spicy, herbal and floral, with hints of mint, blackcurrant, wood, grapefruit, jasmine and grass.
Uses and beer styles
- Late boil additions, hop stand or whirlpool for aroma
- Dry hopping
- American pale ale and other beers where you want a soft, floral citrus profile
Alternative hops: Cascade and Amarillo.
Technical data
- Origin: USA (Yakima Valley)
- Typical alpha acid for the variety: 5.7–6.3%
- Beta acid: 5.0–6.5%
- Cohumulone: 30–35% of alpha acids
- Total oil: 0.8–1.2 ml/100 g
- Pack size: 100 g pellets, vacuum-packed
Storage
The hops are vacuum-packed and stored in a freezer room at -18 °C. We prioritise hops from the last two harvests, but older hops can be just as good when stored correctly. Read more about shelf life and storage in the article by Yakima Valley Hops (PDF).
Frequently asked questions about Ahtanum
Can Ahtanum be used for bittering?
It can, but the alpha acid is low and the variety is primarily an aroma hop. You get the most out of it as a late addition, in the hop stand or for dry hopping.
Which alpha acid should I use in my calculations?
The alpha acid for the lot you receive is stated in the product title. Use that figure when calculating bitterness. The range under Technical data shows typical values for the variety and varies from year to year.
When should I dry hop?
Dry hopping is usually done around day 7–9, preferably once primary fermentation is over and the temperature has dropped. Early, heavy dry hopping can give vegetal flavours, but for NEIPA many brewers dry hop earlier for biotransformation. For a hop stand, hold the wort at 70–90 °C for 10–30 minutes.
How can I tell if the hops are still good?
Fresh pellets are green. Brown pellets or a cheesy smell indicate that the hops have oxidised. Yakima Valley Hops recommends using pellets within five years of pelletising, but hops kept cold and away from light and oxygen can last longer.
Related
Betaling
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