Description
Crystal hop pellets 100 g – mild aroma hop with Hallertau heritage
Crystal is an American aroma hop with roots in German Hallertauer Mittelfrüh, with contributions from Cascade, Brewer's Gold and Early Green. It was released in 1993 and is a half-sister of Mt. Hood and Liberty. Crystal gives a pleasant mix of floral, fruity, spicy and herbal notes.
Aroma and flavour
BarthHaas describes apricot, mango, passion fruit, banana and lime, together with tea and Earl Grey, camomile blossom, citrus, kiwi and plum.
Uses and beer styles
- Aroma hop for late additions and dry hopping
- Low alpha acid gives mild bitterness
- Various pale ale styles, and where you would otherwise use noble hops
Alternative hops: Mount Hood, Hersbrucker, Strisselspalt and Hallertau.
Technical data
- Origin: USA
- Typical alpha acid for the variety: 2.1–6%
- Beta acid: 5–8.5%
- Total oil: up to 2.1 ml/100 g
- Myrcene: 17–55% of oil
- Humulene: 17.8–33.4% 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 Crystal
Can Crystal replace Hallertau?
Crystal was developed from Hallertauer Mittelfrüh and has a related, mild character. Mount Hood, Hersbrucker, Strisselspalt and Hallertau are good alternatives, and the varieties can be used interchangeably in many recipes.
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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