Fuggles Hop Pellets
Fuggles Hop Pellets a hop long associated with typical English Ale brewing. Fuggle has typical English flavour, frequently blended with Goldings to improve “drinkability” of the beer, and adding roundness and fullness to the palate. This robust hop contributes all the essential characteristics of flavour, aroma and balanced bitterness to ales, particularly as its relatively low alpha acid content requires a high hopping rate to achieve desired bitterness levels. Sometimes used as a distinctive dry hop.Typical usage: All English style Ales, ESB, Bitter, Lager, and Lambic.
ORIGIN / HISTORY Fuggles Hop Pellets
UK origin. This variety was noticed growing “wild” in the hop garden of George Stace’s house at Horsmonden in Kent. England in 1861. In 1875 it was introduced by Richard Fuggle who lived in the village of Brenchley (not far from Horsmonden) and hence it was called Fuggle. The aroma is Earthier and less sweet than Kent Goldings.
AGRONOMICS Fuggles Hop Pellets
Some resistance to downy mildew. Sensitive to Verticillium wilt.
Alpha Acids 3 – 6% w/w
Beta Acids 2 – 3% w/w
Cohumulone 23 – 30% of alpha acids
Total Oil 0.7 – 1.4 mls/100 grams
Caryophyllene 11 – 13% of whole oil
Farnesene 5 – 7% of whole oil
Humulene 35 – 40% of whole oil
Myrcene 24 – 28% of whole oil
Progress, Willamette, Goldings, Sovereign
Bittering, Flavour Aroma and Finishing Hops
There are basically two times that you add hops to beer The first time to add hops is near the beginning of the boil. This allows the alpha acids in the hops to be converted into iso-alpha acids, which give beer its balancing bitterness. Alpha acids are not soluble in beer, so they cannot contribute any bitterness. Boiling converts these alpha acids into iso-alpa acids, which are soluble in beer and therefore lend bitterness to your batch. In the case of can kits these are already in the kit.
The other time you should add hops is in the middle or near the end of the boil (or sometimes after the boil). This allows the oils in the hops to impart flavour and aroma to the beer. The hop oils contain the aroma and taste components of the hops. (Not possible for can kits)
Dry Hopping with finishing hops
This is the most simple and the best method for adding aroma to your beer, it will also add a pleasant fresh hop flavour. Suitable for hop cones or pellets.
Dry hopping is the practice of adding fresh hops, cones or pellets, directly into your fermenter. The hops are best put into a muslin or nylon bag, they are then added to the brew at some stage during fermentation.
My suggestion is to add them before adding your cold water i.e. mix all the ingredients as usual in hot water, when dissolved add the hop bag and give it a stir to ensure the hops are wet, then top up with cold water and pitch the yeast