Willamette Hops


Willamette hops (pronounced wil-AM-it) where first developed around 1976 as a hybrid of the UK Fuggle hop in Oregon and continues to be very widely-grown hop in the US.
Characteristics are much like the Fuggle variety, having vegetal, woody, or earthy aroma.
Willamette is typically used as an armoa addition (4. to 6% AAU) near the end of the boil.


Typical Use : Aroma
Alpha Acid : 4 to 6% AAU
Origination : USA
Characteristics : Vegetal, Woody, Earthy
Styles : US Pale Ale, Brown Ale, UK style Ales
Similar Hops : Fuggle, Tettnang, Goldings



Hop Characteristics Unavailable

Extract Recipe - American Brown Ale ::: ~1.055/1.012 (5 Gal)

Grain Bill

6.6 lbs. - Amber Liquid Malt Extract
1 lbs. - Dried Malt Extract
1 lb. - Crystal Malt
1/2 lb. - Chocolate Malt

Hop Schedule

1 oz - Northern Brewer hops (60 min.)
1 oz - Willamette Hops (20 min.)
1 oz - Willamette Hops (5 min.)


White Labs California Ale Yeast (WLP001)


Steep Crystal and Chocolate grains (crushed) in a grain bag at 155° to 170° for 20 min.
Add one can of extract (3.3#) when water begins to boil
Add the other can of extract (3.3#) and bag of Dried Extract at 30 min.
into the boil to decrease browning and carmelization.
Cool and ferment at 68° to 73°


If you normally use all your extract at the beginning, go ahead,
it will not hurt anything and your beer will be fine.
I prefer later additions of mine as my extract brews always seem to turn out too dark.

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