Feux-Coeur Francais Hop
Origin of the Feux-Coeur Francais Hop
First harvested in 2010 with genetic roots in Burgundian France
Flavor & Aroma Profile of Feux-Coeur Francais
Brewing Values for Feux-Coeur Francais
These are the common ranges that we've seen with Feux-Coeur Francais hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acids (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness.
|Beta AcidsThe ratio of alpha to beta acids dictates the degree to which bitterness fades as beer ages. Higher levels of beta acids will result in a slower decline of bittering.||3.1-6%4.6% avg|
|Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.||%0% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||mL0mL avg|
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