Difference between revisions of "Crystal (Hop)"

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

m (Spelling)
m
 
Line 1: Line 1:
 
__NOTOC__
 
__NOTOC__
 
[[Category:Beer]]
 
[[Category:Beer]]
[[Category:Ingredients]]
+
[[Category:Beer ingredients]]
 
[[Category:Hops]]
 
[[Category:Hops]]
 
[[Category:Hop varieties]]
 
[[Category:Hop varieties]]

Latest revision as of 21:02, 23 August 2007


General Hop Characteristics
Country of Origin: USA
Noble: No
Uses: aroma
Beer styles: Lager, pilsner, Belgian ale, Kölsch, Alt
Substitutions: Hallertauer, Mount Hood, Liberty, Ultra
Chemical Composition
Alpha Acids: 3.5-6 %
Beta Acids: 4.5-6.7 %
Cohumulone: 20-26 %
Myrcene: 40-65 %
Humulene: 18-24 %
Caryophyllene: 4-8 %
Farnesene: 0.1 %
Total Oil: 0.8-2.1 %
Storage

(%AA/6 Mo/20°C):

50 %
Growing Characteristics
Yield: Midseason
Harvest: Moderate

This article discusses a specific variety of hops. For general information about selecting, using or propogating hops, see the main hop page

A triploid released in 1993 as part of a program attempting to develop an American substitute for Hallertauer Mittelfrüh, Crystal was derived primarily from Hallertauer with contributions from Cascade, Brewer's Gold and Early Green. Also known as CJF-Hallertau. Sister hops from the same program include Liberty, Mount Hood, and Ultra.

Crystal has a very mild character, clean and slightly spicy, and is generally used in lagers and pilsners.

Top