50g Willamette Hop Pellets
Willamette is a popular aroma hop variety that was first bred in 1976 from English Fuggle and US Tettnang hops. It is named after the Willamette River that runs through the Pacific Northwest region of the United States. Willamette hops are a versatile dual-use hop variety, meaning they can be used for both bittering and aroma in beer.
Alpha Acid: 6 .1%
Crop Year: 2021
Origin: US
Flavor Profile:
Willamette hops are known for their mild and pleasant bitterness, with earthy and woody undertones. They also impart flavors of spice, floral, and fruit, with notes of blackcurrant, grapefruit, and lemon.
Aroma Profile:
Willamette hops have a delicate and mild aroma with floral and herbal notes. They also provide hints of spice and earthiness with some fruity tones.
Beer Style Suggestions:
Willamette hops are commonly used in American-style ales, English ales, and lagers. They are particularly well-suited for brewing English-style beers such as Brown Ales, Porters, and Stouts.
Hop Substitutes:
Willamette hops can be substituted with other aroma hops such as Fuggle, East Kent Goldings, and Styrian Goldings.
Willamette Amber Ale
This American Amber Ale showcases the spicy and floral flavors of Willamette hops, known for their classic and versatile profile. The malt bill provides a rich and complex backbone with notes of caramel and toasted bread, while the dry yeast strain adds a touch of fruitiness and esters.
STATISTICS
Estimated ABV: 5.5%
Final Volume: 23L
Efficiency: 70%
Original Gravity: 1.056
Final Gravity: 1.012
IBU: 35
Colour: 16 SRM
GRAIN – MASH @ 67c
4.5 kg Pale Malt
0.5 kg Munich Malt
0.5 kg Crystal Malt 60L
0.2 kg Chocolate Malt
HOPS
25 g Willamette hops at 60 minutes
20 g Willamette hops at 10 minutes
20 g Willamette hops at flameout
YEAST – FERMENT @ 18c
Dry American Ale Yeast such as SafAle US-05 or Lallemand BRY-97.
Note: This recipe assumes a batch size of 23L and a brewhouse efficiency of 70%. Adjust the amount of hops and grains accordingly if your equipment or efficiency is different.
