 | | Another major ingredients found in your beer
will be hops. They
are the female cone-like flowers of the hop vine which impart bitterness, flavor and aroma
to beer. Hops also are a natural preservative that inhibits some bacterial growth in a
finished brew. Hops are available in leaf (whole
flower) or
pellets. Packages should be marked with the Alpha Acid Rating. The AA
rating multiplied by the ounces will give you the AAU or Homebrew units for the recipe.
IBU (international Bittering Units) is a measure of the actual bitterness in a finished
beer with consideration of wort volume, boil length, and original gravity. A
calculator to assist you in selecting your hops can be found in our Brewers
Tools.

Please
Note: Due
to the hop
shortage
that we
have been
experiencing
many of
the hops
we
normally
carry may
or may not
be in
stock. We
may be
able to
substitute
a
different
style ie:
plug for
pellet for
flower, or
a
different
type. We
will email
you with
possible
changes
before
shipping
the order.
If you
have a
specific
question
on
availability
please
write us
at sales@oldwestbrew.com
before
placing
your
order.
~Hop Ordering and Prices~
|
|
Use
|
Alpha Range
|
Origin
|
Typical Use
|
Substitute
|
| Amarillo |
Bittering,
Aroma |
6.9
-
9.0 |
US |
American
Ales |
Cascade,
Centennial |
|
Cascade
|
Bittering, Aroma
|
5-6.5
|
US
|
Ales, Lagers
|
Centennial
|
|
Centennial
|
Bittering, Aroma
|
7-8
|
US
|
Medium to dark ales
|
Cascade
|
|
Challenger
|
Bittering, Aroma
|
7-10
|
UK
|
English and Belgian Ales
|
Kent Goldings
|
|
Chinook
|
Bittering
|
11-13
|
US
|
American ales & Lager
|
Bullion
|
|
Cluster
|
Bittering, Aroma
|
6-8
|
US
|
American Lagers
|
Galena, Chinook
|
|
Crystal
|
Aroma
|
2-5
|
US
|
German and American Lagers
|
Hallertauer, Mt Hood
|
|
Kent Goldings
|
Aroma, Bittering
|
4.5-6
|
UK,
US
|
English Ales
|
Target
|
|
Fuggle
|
Bittering, Aroma
|
3-5.5
|
UK/US
|
English Ales
|
Williamette, Styrian Golding
|
|
Galena
|
Bittering
|
11-13
|
US
|
American Ales & Lagers
|
Nugget, Chinook
|
|
Hallertau
|
Bittering, Aroma
|
2-4
|
German
|
German Ales & Lagers
|
Mt. Hood
|
|
Liberty
|
Aroma
|
3-5
|
US
|
American & German Lagers
|
Mt. Hood
|
|
Mt. Hood
|
Aroma
|
4-6
|
US
|
American & German Lagers
|
Liberty
|
|
Northern Brewer
|
Bittering
|
6-9
|
US/German
|
Steam & Ales
|
Perle
|
|
Nugget
|
Bittering
|
11-13
|
US
|
Medium to dark Ales
|
Chinook, Galena
|
|
Perle
|
Bittering
|
7-9
|
German/US
|
American & German Ales and Lagers
|
Northern Brewer
|
|
Saaz
|
Aroma, flavor
|
2-6
|
Cz,
US
|
Pilsners
|
Tettnanger
|
|
Spalter
|
Bittering, Aroma
|
4-5
|
German
|
German Lager, Pilsner
|
Saaz
|
|
Styrian Goldings
|
Bittering, Aroma
|
4-6
|
US/Yugoslavia
|
English Ales
|
English Fuggle
|
|
Target
|
Bittering
|
9-13
|
UK
|
English Ales & Lagers
|
Challenger
|
|
Tettnanger
|
Aroma
|
3-5
|
US/German
|
German Ales & Lagers
|
Saaz
|
|
Willamette
|
Aroma
|
4-6
|
US
|
American & English Ales
|
Fuggle
|
 
Tips
& Techniques from Old West
Dry Hopping: The term "Dry Hopping" refers to
the practice of soaking hops in the almost finished beer. Use flowers in a hop
bag, place in the secondary fermenter or if using just a single stage place in
the primary at the conclusion of fermentation and leave for five to seven
days. Depending on the type of hop an intense aroma of fresh hops will
be imparted into your brew. You can also just place the loose flowers in
the secondary and rack from under them when the time comes. This process
works especially well for big hop "nose" beers such as IPA's and ESB
styles. Come to think of it any Pale or Amber ale will be improved with
dry hopping. Kent Goldings, Cascade and Saaz work very well.
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