Izzy Hop

Back in April my assistant brewer helped me plant some hop rhizomes.  Expectations were low, as first year hop plants usually do not produce a lot of hop cones.  The goal this year was to develop a good root base in hopes the next year we would be able to harvest a small crop.

Well Isabel must have a green thumb because we had great luck with the hops.  We planted two varieties, Willamette and Cascade and both produced a very good first year crop.

A few weeks ago I harvested the Willamette for a fresh hop batch where the hops go right from the vine and into the kettle.  My assistant was as stoked as I was about our first hop pick. "Dada, hops, hops, hops!"

Two ounces were added to the beginning of the 60 minute boil for bittering.

What gives hops their magical super power?  The yellow dust in the picture below is called Lupulin and that is the secret sauce of hops.  Mmmm, Lupulin!  (It helps if you say that in a Homer Simpson voice)

 
After the 60 minute boil another four and a half ounces were added to hopefully give the beer a powerful hop aroma.  Without the prolonged affect of boiling, this hop addition should not impart any more bitterness to the beer.

The beer spent two and half weeks in primary and then was cold crashed in the fridge to end all fermentation and drop most of the sediment to the bottom of the fermenter.

Izzy Hop was bottled last week and should be ready to drink in another week or so.  It should resemble Fat Tire with more of a hop kick and hopefully a little resinny characteristic from the fresh hops.  I should probably save one for Isabel when she is old enough, but since it only weighs in at about 4.5% abv I don't think it will cellar that well.

Cheers!