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We just got our hands on some HBC-586! This hop is supposed to give you tons of citrus, spice and sweet fruit. Check out the terp profile and acid profile below!
We'll tell you what we plan on brewing with them when they get here, but we want to know what YOU plan on brewing with them! For projects like this, we tend to start with a single hop kind of recipe then expand in future beers as we get a better idea of the profile and how they express themselves. Basically, $%&@ing SCIENCE!
So this beer turned out to be a JUICE BOMB! Now that it's kegged and almost perfectly carbed, we're looking at more of a deliciously Juicy Pale Ale rather than a West Coast style Pale.
As soon as we poured it, we could smell all of the fruit coming out of the glass. It has rich notes of guava, mango and papaya with a cool subtle undertone of melon and stone fruit. I'm really, really amazed at how fruity this beer came out.
It dried out just a couple of points lower than we expected, down to 1.008, but the body is just right and even though it tastes a little dry, it's definitely well balanced with tons of fruit character!
The flavor is surprisingly fruity as well, way more than I expected to come through! The grain creates a nice base to build on, then you get hit with a super complex fruit profile. It's bursting with tropical fruit backed by some stonefruit that comes through like crazy on the palette.
I think a good part of this was the natural profile of HBC 586, but I also attribute some of this to the yeast profile of Imperial I22 Capri.
I also think that the 'Juice Bomb' look of the beer is due to the Capri. It's clean, just that perfect, Hazy IPA orange juice color. We'll see if it clears up any more in the keg, but I have my doubts!
All in all, this is a REALLY good beer! Definitely more of a Juicy Pale Ale than a West Coast Hoppy Pale Ale, but worth the brew and the drink! It's definitely not going to last too long around here.
I'd love to taste HBC 586 incorporated with some Azacca, Simcoe and Idaho 7 in a Double Hazy down the road. I think these will play ridiculously well together, although it definitely stands up on it's own in a single hop beer!
The Beer Gods were with us on this Brew Day!! Numbers and volumes came out PERFECT!!
We mashed at 150° F for 60 minutes with 5 gallons of distilled water, using our BrewWater Hoppy Pale and IPA kit.
We put 1 oz of HBC 586 in at 30 minutes as our light bittering addition, which smelled amazing. Then we added 3 oz at whirlpool, 170° F for 20 minutes using an active recirculation and proper tea bagging technique.
Let me tell you, the fruit coming off of these was almost exactly as described below in the aroma profile. The only real difference that we got was a little extra melon and a little almost Simcoe-like dankness. But it was definitely the right amount for a 5 gallon batch and the oils sitting on top of the wort looked delicious!
We pumped 5.6-ish gallons into the fermenter and pitched Imperial Capri per the recipes below, and fermentation was up and running the following morning (9.22.22) by 8 am. And I mean RUNNING, bubbling like crazy. We're expecting a finished gravity reading somewhere around 1.012, but we will keep you posted!
This is an experimental variety courtesy of the Hop Breeding Company and is a joint venture between Yakima Chief and John I. Haas Co. This new variety is a result of a hybrid pollination between the mother, YCR 21 and Male #01239-2. I would say that I would feel objectified if I were just a number like that male hop plant, but men always love to be objectified as breeding studs, so I'm ok with it!
Although we'll put this hop through it's paces as both a bittering and aroma variety, judging by the higher cohumulone levels and terp profile, it's likely better as a late addition hop.
We'll update this blog as soon as we actually brew a single hop beer. Total oils seem nice and high, alphas are moderate to high, and betas moderately high. Once we have the single hop beer done, we'll have a great baseline on flavor, aroma and balance and will be able to recommend hop pairings and what other varieties would work well with this new hop.
The aroma of HBC 586 has been described as a large medley of fruit flavors, including guava, mango, lychee and citrus. It may contribute slight sulfur and herbal tones.
|Alpha Acids:||12.0% - 13.0%|
|Beta Acids:||7.5% - 8.5%|
|Co-Humulone:||38% - 40%|
|Total Oils:||1.0 - 2.5 mL/100g|
|Myrcene:||40% - 50%|
|Humulene:||14% - 27%|
|Caryophyllene:||7% - 15%|
|Farnesene:||0% - 1%|
|Linalool:||0% - 1%|
|Geraniol:||1% - 3%|
We plan on doing a standard American style juicy Pale Ale. This beer will be light, dry and crisp and hopefully explode with HBC 586 character! Here is our proposed recipe:
Hop Additions will go like this:
Mash Temp and Expected Numbers:
For Yeast, we've been wanting to play with the new Imperial Strain, I22 Capri. We'll see how biotransformation and overall flavor profile is considering this is an ideal strain for hoppy beers.
We will update you here with all of our sciency results!
If you've used HBC 586 and/or Imperial Capri, let us know what you did and how you liked it! This will be our first experiment with this new variety, and we would love to see what other brewers are doing with these hops!
Want to expand your hop knowledge and figure out what your hops will taste like without a kettle? Check out our extensive library of hop knowledge below and expand your hop mind!
|Hop Series Volume 1: What is a Cryohop?|
|Hop Series Volume 2: Getting What You Want From Your Hops|
|Hop Series Volume 3: Noble Hops|
|Hop Series Volume 4: Understanding Hop Oils|
|Whole Cone vs. Pellet Hops|
|Hop Resins: Alpha and Beta Acids|