Description
BRU-1 hop pellets 100 g – pineapple and green fruit
BRU-1 is an American hop from Brulotte Farms in Toppenish, Washington, originating from open pollination. It is big and bold, with a fruit-forward character that also gives clean bitterness. BRU-1 is high in myrcene and gives aromas of pineapple and green fruit, backed by soft spice.
Aroma and flavour
BarthHaas describes a sweet fruit aroma often called pineapple, together with mango, green fruit with grape and quince, and notes of grapefruit, flowers and fresh herbs.
Uses and beer styles
- Whirlpool and dry hopping for maximum aroma
- Can also give clean bitterness thanks to its high alpha acid
- Hop-forward beers such as IPA and pale ale
Alternative hops: Vic Secret and Talus.
Technical data
- Origin: USA (Toppenish, Washington)
- Typical alpha acid for the variety: 12.7–15.7%
- Beta acid: 8.3–10.4%
- Total oil: 1–2 ml/100 g
- Myrcene: 23.5–43% of oil
- Humulene: 7.8–14.8% of oil
- Caryophyllene: 7–13.3% of oil
- 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 BRU-1
When should I add BRU-1?
BarthHaas recommends BRU-1 in the whirlpool or for dry hopping to bring out the pineapple and fruit aroma. The high alpha acid means it can also be used for bittering.
Which alpha acid should I use in my calculations?
Use the alpha acid stated in the product title. It is measured on the lot you receive. 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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