Good Aroma Partner For Willamette?

[RobB]

I've heard only good things about Willamette, so I'm going to try it in my next few ales.

I'll probably try it by itself in the first brew to get an idea of what it contributes, but I'm interested to hear what others are pairing it with for flavour and aroma additions.

Cheers,

Rob

 

[Gough]

I've heard only good things about Willamette, so I'm going to try it in my next few ales.

I'll probably try it by itself in the first brew to get an idea of what it contributes, but I'm interested to hear what others are pairing it with for flavour and aroma additions.

Cheers,

Rob

G'day Malty C...

The obvious choices are the many American hops out there... Another excellent blend - albeit a little more left of centre - is with Pacific Hallertau. Just an opinion.

Shawn.

 

[dr K]

Willamette is a damn fine hop...
and remember always Rocky Horror show when you so speak of Willamette..
its Willamette as in "Dammit Jannette"

K

 

[ohitsbrad]

I used Willamette with Cascade in my first brew, an American pale ale, and it well.

 

[mika]

I thought Willamette was a flavour/aroma addition, it's not exaclty huge in terms of AA.
I believe it's used as the flavour in Bud Light and possibly other Budweiser beers.
Use something like Mt Hood or Magnum as a clea bittering hop and throw the willamette in the last 15mins or less.
If you really want to test it out, do a willamette only beer. Choose something light tasting (Blonde Ales work well) and bitter and flavour with Willamette, should give you a good understanding of the hop.

 

[RobB]

The plan for the first brew is to use a clean bittering hop at 60 minutes, then plenty of Willamette at about 20 and 5 minutes. If I like it, I'll start experimenting from there.

Every description of this hop seems to include the words 'soft' or 'mild', so I was curious as to whether it would stand up to the other american hops without being lost in all that pine and citrus. Looking through the recipe database, it seems to be used in tandem with the nobles more than the 'c' hops.

Some hops seem to have a natural partner, which makes them greater than the sum of their parts. I suppose I was wondering if there was a consensus on Willamette's 'best friend'.

 

[brettprevans]

fuggles

 

[dig]

fuggles

Willamette is closely related to Fuggles and can be used as a sub, so why not Goldings and Willamette? I finished a brew today with Saaz, Willamette and Styrian Goldings. Should be interesting.

 

[Mercs Own]

I use Pearle as a bittering and Willamette as a finishing - it seems to work quiet well. I also use Willamette and Tettnang together a bit - Willamette for its floral softness and Tettnang for its gentle spicyness.

Alternatively do some research on English bittering hops as any of them would work fine with Willamette as Dig said fuggles is English and Willamette is the American version of Fuggles.

 

[goatherder]

I believe it's used as the flavour in Bud Light and possibly other Budweiser beers.

Aren't Bud beers all made with tetra-isohop?

 

[dig]

Aren't Bud beers all made with tetra-isohop?

There'd be some tetra in there for foam augmentation, there is in most commercial beers, but there'd most likely be a bit of kettle hop too. Naf all but.

Unless they're in clear glass, are they?, in which case all tetra.

 

[Hargie]

....Amarillo...

 

[Yob]

I thought Willamette was a flavour/aroma addition, it's not exaclty huge in terms of AA.
Use something like Magnum as a clean bittering hop and throw the willamette in the last 15mins or less.

Continuing my love of Necro threads..

Doing one of these today, not used Willamette before but going to add

Pale Malt 60%
Wheat Malt 20%
Munich I 18%
acidulated Malt 2%

10g Magnum @ 40
50g Willamette @ 0
25g Chinook @ 0

Will see what this Willamette has to offer

 

[kevo]

fuggles

I 've often heard Willamette and Fuggles being spoken of in the same breath.

My understanding is they are related - how similar are they in use?

If you can sub them, where would you sub them in the process?

Kev