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
Extract Recipe - American Brown Ale ::: ~1.055/1.012 (5 Gal)
6.6 lbs. - Amber Liquid Malt Extract
1 lbs. - Dried Malt Extract
1 lb. - Crystal Malt
1/2 lb. - Chocolate Malt
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.