Description
Columbus hop pellets 100 g – high alpha, spice and citrus
Columbus is an American hop with high alpha acid and powerful aromas of spice, citrus and earthy notes. It is often referred to as CTZ (Columbus, Tomahawk, Zeus). Columbus is ideal for bittering, but also works late in the boil and for dry hopping when you want clear character and depth.
Aroma and flavour
BarthHaas describes vegetal notes together with sweet fruit, floral, citrus and herbal aromas, and a spicy aroma that works well in late additions and dry hopping.
Uses and beer styles
- Bittering: high alpha acid gives a lot of bitterness per gram
- Late additions and dry hopping
- IPA, American ales, imperial red ale, stout and barley wine
- Often combined with Simcoe, Chinook and Centennial
Alternative hops: Chinook, Nugget and Galena.
Technical data
- Origin: USA
- Typical alpha acid for the variety: 13.9–17.5%
- Beta acid: 4.3–6%
- Total oil: up to 4.5 ml/100 g
- Myrcene: 8.8–57.7% of oil
- Humulene: 8.3–30.6% 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 Columbus
What does CTZ mean?
CTZ stands for Columbus, Tomahawk and Zeus. The names are used interchangeably in the trade, which is why Columbus is often called CTZ.
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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