Hop Variety Data Sheet
HS17704
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
|---|
| Black currant, passion fruit, papaya, citron |
| Genetic Origin |
|---|
| Hopsteiner Breeding Program |
| Agronomic Aspects | |
|---|---|
| Growing | |
| Yield (lbs/acre) | 2,500 - 3,000 |
| Maturity | Medium Early |
| Main Growing Country | United States |
| Resistance against Diseases | |
| Downy mildew | Resistant |
| Powdery mildew | Resistant |
| Chemical Ingredients | |
|---|---|
| Bitter Components | |
| Alpha-Acid % | 9.5 - 11.5 |
| Beta-Acid % | 3.0 - 3.6 |
| Co-Humulone % rel. | 28 - 32 |
| Aroma Components | |
| Total Oils (ml/100g) | 2.0 - 2.5 |
| Linalool % of total Oil | 0.3 - 0.5 |
Cones on the Bine
Hop Photos
| Interesting chemical traits - high pinene, limonene, and geraniol. Flavor profile driven by 4MMP 3MH thiol content. |
HOPS HOTLINE
800.339.8410
800.339.8410