Description
Krush (HBC 586) hop pellets – tropical aroma hop with mango and stone fruit
Krush, also known as Experimental HBC 586, is a sought-after American aroma hop from the Hop Breeding Company. It can be described as a big mix of tropical fruits, with aromas of juicy stone fruits such as mango and guava, citrus and an undertone of red berries that gives a rounded and refreshing character. Krush pairs well with Citra, Mosaic and Galaxy, and it shines in hop-forward IPAs. The pack contains 100 g of pellets.
Aroma and flavour
- Mango, guava and passion fruit
- Freshly cut orange and peach, rounded off with resin
- An undertone of red berries
Typical values for the variety
BarthHaas gives these ranges for Krush. The values vary from harvest to harvest.
- Alpha acid: typically 10.1–14.1%
- Beta acid: typically 6.3–9.4%
- Total oil: 1.5–3 ml/100 g
- Myrcene: 35–55% of the oil
- Humulene: 11–22% and caryophyllene: 7–18% of the oil
- Origin: USA, crossed in 2007
Storage
The hops are vacuum-packed and stored in a freezer room at −18 °C, and the quality keeps well for several years. We prioritise hops from the last two harvests, but older hops can be just as good when they have been stored correctly. Once the pack is opened, seal it airtight and put it in the freezer. Read more in the article on hop shelf life and storage written by Yakima Valley Hops (PDF).
Frequently asked questions about Krush (HBC 586)
Are Krush and HBC 586 the same hop?
Yes. Krush was developed by the Hop Breeding Company and was previously known as Experimental HBC 586.
What does Krush taste like?
Krush gives a mix of tropical fruits with mango, guava and passion fruit, orange and peach, and an undertone of red berries.
Which hops does Krush pair with?
Krush pairs well with Citra, Mosaic and Galaxy, especially in hop-forward IPAs.
When do I add Krush?
As an aroma hop, Krush works best late in the boil, in a hop stand or whirlpool at 70–90 °C and for dry hopping, usually around day 7–9 of fermentation.
Related
Betaling
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