Willamette hop: alpha acid, oil profile and typical use
Data sheetThe published Willamette hop data, the aroma it gives, the beers it suits, and what to use if you cannot get it.
Published hop data
| Origin | United States (Aroma) |
|---|---|
| Alpha acid | 3.8 to 6.5 % |
| Beta acid | 3 to 4.5 % |
| Cohumulone | not published |
| Total oil | up to 1.7 mL/100 g |
| Myrcene | 16.9 to 32 % |
| Humulene | 20.6 to 35 % |
| Caryophyllene | 8.2 to 14 % of oil |
| Farnesene | 5.5 to 10 % of oil |
Notes
Typical use: Aroma. Recommended for English-style ale, American brown, porter, ESB.
Aroma: Resiny woody incense with red berries and cream-caramel, plus citrus, green fruit and floral notes.
A triploid daughter of Fuggle bred in Oregon, and the American take on an English aroma hop: earthy, woody and lightly floral rather than citrus. High humulene and low myrcene put it firmly in the mild-and-spicy camp. A go-to aroma hop for brown ales, porters and English-leaning pales.