Description
Chinook hop pellets 100 g – pine, spice and grapefruit
Chinook is an American hop with high alpha acid and powerful aromas of pine, spice, grapefruit and resin. It is a cross between Petham Golding and a high-alpha American male and was released in 1985. It was traditionally used for bittering, but today it is used just as much for aroma.
Aroma and flavour
BarthHaas describes an herbal, almost smoky character reminiscent of tarragon, juniper, basil and lavender, with citrus and fruit notes such as grapefruit, orange, kiwi and passion fruit.
Uses and beer styles
- Bittering early in the boil
- Aroma in late additions and dry hopping
- Pale ale, IPA, porter and stout
- Often combined with Cascade, Centennial and Simcoe
Alternative hops: Columbus, Nugget and Northern Brewer.
Technical data
- Origin: USA
- Typical alpha acid for the variety: 10.7–15%
- Beta acid: up to 3.7%
- Total oil: up to 2.5 ml/100 g
- Myrcene: 12–30% of oil
- Humulene: 14.3–26.4% 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 Chinook
Is Chinook a bittering or aroma hop?
Both. The high alpha acid makes it efficient for bittering, and the strong pine and grapefruit aroma makes it well suited for late additions and 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
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.