CRYO HOPS Chinook

CHINOOK
23.6% All purpose

• Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs
• Cryo Hop® Hop Pellets
• Higher AA and nearly twice the resin content of traditional T-90 hop pellets
• Increase yield by reducing vegetal matter in your brewhouse and fermenter

Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer!

Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor. It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil.

Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material.

Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier.

YCH Lot# PC1-HUCHI9161 — Option 9161

Lot Analysis Chart

• This lot was noted to be bursting with tropical, citrus, and melon character supported by berry and stone fruit
• Alpha Acids - 23.6%
• Total Oil (mL/100g) - 2.0
• Sourced from Obendorf Hop, Shinn & Sons, and TV Hops

Hop Statistics:
Alpha Acids: 23.6%
Beta Acids: 6%
Total Oil (mL/100g): 2.0
B-Pinene: 0.5%
Myrcene: 39.3%
Linalool: 0.4%
Caryophyllene: 7.3%
Farnesene: 0.4%
Humulene: 17.1%
Geraniol: 1.4%

The charts above were generated using CATA data or "check-all-that-apply". It is not meant to be a true structure of intensity for each flavor descriptor, but rather a simple representation of Yes/No if observed by each member of the flavor analysis panel.