Yakima Cluster Hop
|Country:||United States of America (USA)|
|Cultivar/Brand ID:||USDA 65102|
Purchase Yakima Cluster Hops
Yakima Cluster hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin and Geneology of the Yakima Cluster Hop
Yakima Cluster is the daughter of Late Cluster and the granddaughter of Pacific Coast Cluster and was first grown in the US in 1957. The Late Cluster variety is a sister selection of L8 (USDA 65104), and Yakima Cluster (USDA 65102).
Flavor & Aroma Profile of Yakima Cluster Hops
Yakima Cluster is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.
Traits of the Yakima Cluster hop include a moderate bittering, some earthy flavors and a flowery aroma with elements of sweet fruit. All Cluster hops are interchangeable in brewing and quality.
Brewing Values for Yakima Cluster Hops
These are the common ranges that we've seen with Yakima Cluster 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 Acid % (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. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||3-6.1%4.6% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 3:12:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||39-42%40.5% 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 »||0.24-0.9 mL0.6mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||45-55%50% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||17-19%18% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||6-7%6.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||18-32%|
Yakima Cluster Hop Substitutions
If the Yakima Cluster hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Yakima Cluster substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Yakima Cluster:
Is Yakima Cluster available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Yakima Cluster hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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