Aroma hop variety with similarities to the German Hallertau and Hersbrucker varieties. Released in the US in 1989.
Development: Triploid seedling of Gr. Hallertauer Mittelfrüh, half sister to Ultra, Liberty and Crystal.
Aroma: Mild, somewhat pungent
Alpha Acids: 4.0 — 8.0%
Beta Acids: 5.0 — 7.5%
Co-Humulone: 22 — 27% of alpha acids
Total Oil: 1.0 — 1.3 mls/100g
Substitutions: German Hallertau, German Hersbrucker
Typical Beer Styles: Lager, Pilsner, Bock, Alt, Munich Helles, Wheat
|Hops Format||Pellet Hops|
|Country of Origin||USA|
Customer ReviewsWrite a review
I like to use it for the aroma and sometimes flavor. I've used it in lagers and other lighter colored ales. 15 - 20 minutes for flavor, and at flame out while whirlpooling for aroma.
I like dry hopping Mt. Hood hops or use them after flame out, during the whirlpool._x000D_I've made 4 different wheat beers over the last 2 years , all using Mt. hood and it really works with the wheat and makes a great beer.
They are mild and delicate with a flowery scent. i use them for dry hopping and for flame out additions. I use them in different types of beer like lagers and even wheat beer.
Good aroma and good as a dry hop. I add them to the whirlpool for half an hour and then dry hop an ounce for a few days before kegging.
These Mt Hood hops have a nice flowery scent. I add half an ounce at flame out, and dry hop with half an ounce for a couple of days before bottling.