Hops in Beer Brewing: Tillicum

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Key Takeaways

• Tillicum hop variety was developed by John I. Haas and released in 1995 as a bittering hop.
• Tillicum hops trace to a Galena × Chelan cross made in 1986.
• This guide focuses on practical Tillicum brewing advice for U.S. craft brewers.
• Technical data and analytics are central for substitution and recipe decisions.
• Substitutions should match acids and oil profiles for consistent bitterness and aroma.

What Are Tillicum Hops and Their Origins

Tillicum is a bittering hop variety bred in the Pacific Northwest. Its lineage traces back to a controlled cross of Galena x Chelan. This cross was made in 1986, with selection for production starting in 1988.

The cultivar is known as H87207-2, with the international code TIL. It was released to growers and the market in 1995. This was under the John I. Haas Tillicum program, which owns and trademarked it.

Studies and grower reports show Tillicum's close connection to its parents. The Galena x Chelan background is key to its high-alpha profile. This makes it ideal for bittering in commercial brewing.

Growers and brewers rely on this documented lineage when selecting hops. Understanding Tillicum's origins and pedigree aids in predicting its performance. This is crucial for both kettle additions and large-scale production.

Tillicum hops: Key Chemical and Analytical Profiles

Brewers depend on precise numbers for IBUs and shelf stability. The alpha acids in Tillicum hops range from 13.5% to 15.5%, averaging around 14.5%. Beta acids typically fall between 9.5% and 11.5%, averaging 10.5%.

This alpha:beta ratio often ranges from 1:1 to 2:1. Practical averages for recipe calculations and bitterness planning usually hover around a 1:1 ratio.

Co-humulone, a significant part of alpha acids, is about 35% of total alpha acids. This percentage affects bitterness quality and aids in choosing substitutes.

The oil content in Tillicum hops is modest but significant. On average, it measures around 1.5 mL per 100 g. The essential oil composition helps estimate the impact of late additions and dry hopping on aroma.

• Myrcene: about 39–41% (40% avg)
• Humulene: about 13–15% (14% avg)
• Caryophyllene: about 7–8% (7.5% avg)
• Farnesene: about 0–1% (0.5% avg)
• Other components (β-pinene, linalool, geraniol, selinene): roughly 35–41%

The percentages of these oils define the aroma and oxidation behavior. Myrcene's dominance indicates pine and resin notes in fresh hops. Humulene and caryophyllene add floral and spice nuances.

When choosing substitutes, matching the alpha and beta acids of Tillicum is crucial. It ensures bitterness and stability. Matching the oil profile supports the beer's aroma similarity.

These core numbers are essential for formulating, predicting shelf life, and aroma. Labs and supplier certificates provide the exact values needed for brew calculators and quality assurance.

Flavor and Aroma Characteristics of Tillicum

Tillicum is a bittering hop, known for its clean, firm bitterness. It has total oils around 1.5 mL/100 g, with myrcene making up nearly 40% of that. This means its aromatic impact is restrained, mainly felt when hops are added early in the boil.

But, late additions or whirlpool use can bring out brighter notes. Brewers find subtle citrus and soft stone fruit nuances when Tillicum is used gently near the end of the hot side or on the cold side.

Minor oil constituents like humulene and caryophyllene add woody and spicy shades. These elements provide a faint herbal or peppery edge, but they don't dominate the glass.

When crafting recipes, Tillicum's flavor profile is mostly bittering with a modest aromatic lift. It's ideal for recipes where a controlled citrus or stone-fruit hint is desired. This avoids shifting the beer towards an aroma-forward style.

For beers needing clear bitterness and fruity brightness, pair Tillicum with true aroma varieties. This combination preserves a solid bittering base. It lets citrus hops or classic aroma hops carry the vivid fruity character.

Brewing Uses: Bittering Role and Best Practices

Tillicum is celebrated for its consistent kettle performance. Its alpha acids, usually around 14.5%, make it ideal for long boils. This results in clean, predictable bitterness.

For optimal results, add Tillicum early in the boil. This maximizes the use of alpha acids. Since total oil levels are low, late additions won't significantly enhance aroma.

When calculating IBU, consider an average AA of 14.5% and a co-humulone share of about 35%. This helps estimate bitterness perception and ensures consistency across batches.

Beta acids are high, often between 9.5–11.5%. These contribute little to immediate bitterness. Oxidation of beta acids impacts aging and stability, affecting shelf-life expectations.

• Primary use: boil/early additions for base bitterness and extraction efficiency.
• Small whirlpool additions provide restrained citrus and stone-fruit notes without overpowering the beer.
• Dry hopping is not recommended when aroma is the sole goal, due to low total oil and volatile loss.

To maintain consistency in recipes, match both alpha and oil profiles when substituting. Aim to replicate Tillicum's boil additions and bittering characteristics to preserve flavor balance and mouthfeel.

Use modest Tillicum whirlpool usage for a gentle aromatic lift. Short contact at 170–180°F can retain some volatile character while avoiding harshness from late isomerization.

When designing a bittering schedule, favor single early additions or stepped boils for smoother integration. Monitor oxidation exposure during transfer and packaging to limit beta-acid driven changes over time.

Detailed view of fresh Tillicum hop cones resting on a wooden surface, illuminated by warm golden light. More information

Recommended Beer Styles for Tillicum

Tillicum is ideal for beers needing a clean, firm bittering base. Its high alpha acids make it perfect for American Pale Ales and IPAs. These styles require controlled bitterness without the herbal or resinous notes.

For a Tillicum IPA, use it as the bittering backbone. Then, add late additions or dry hops with aromatic varieties like Citra, Mosaic, or Centennial. This method keeps the bitterness crisp while adding bright citrus and tropical flavors.

Tillicum American ales benefit from its subtle citrus and stone-fruit notes. In amber ales and certain brown ales, it adds structure and restraint. This allows malt and caramel notes to remain central, with a gentle fruity highlight.

Avoid using Tillicum for single-hop aroma showcases or New England–style IPAs. These styles need intense juicy, low-bitterness hop character. Its aroma contribution is modest, limiting its impact in these beers.

• Best fits: American Pale Ales, Tillicum IPA, amber ales, select brown ales
• Primary role: bittering hop and structural backbone
• When to pair: combine with bold aroma hops for layered profiles

Tillicum Hops in Recipe Formulation

When formulating a recipe with Tillicum hops, start with an alpha-acid baseline of 14.5%. This is unless your supplier's analysis reveals a different figure. Keep in mind that crop-year variability can range from 13.5–15.5%. Adjust your calculations if your lot analysis deviates from the average.

For a 5-gallon American IPA aiming for 40–60 IBU, plan to add hops early in the boil. Use a combination of additions at 60–90 minutes. This approach helps to distribute bitterness evenly, mitigating harshness from co-humulone, which makes up about 35% of the hop's content.

• Calculate bittering hops with 14.5% AA as the default.
• Place the bulk of early additions at 60 minutes, then top up at 15–30 minutes for balance.
• Expect Tillicum addition rates to be comparable to other high-alpha U.S. dual-purpose hops when targeting the same IBU.

For hop-forward beers, pair Tillicum with aromatic varieties like Citra, Amarillo, Centennial, or Mosaic. Use Tillicum for its structural and bittering qualities. Late additions of these varieties will add zest and fruit character to your beer.

When substituting or blending with Galena or Chelan, ensure alpha and essential oil levels are matched. This maintains the desired balance of bitterness and aroma. Splitting additions across 60–15 minutes preserves smoothness and hop aroma.

Major processors like Yakima Chief, John I. Haas, and Hopsteiner do not offer cryo or lupulin powder for Tillicum. This limits concentrated aroma options. Instead, focus on whole-cone, pellet, or standard extract additions when planning your Tillicum addition rates.

Practical tips for scaling your recipe:

• Use the batch size and target Tillicum IBU to compute grams or ounces from 14.5% AA.
• Adjust percentages by measured AA if your supplier’s COA differs from 14.5%.
• Balance malts and late-hop aroma to offset the co-humulone-driven bitterness profile.

Keep detailed records of each lot’s alpha acids and oil content. Tracking real-world results from different addition schedules will refine your Tillicum recipe formulation. It will help you find the ideal addition rates for each beer style.

A glass beaker filled with golden liquid surrounded by fresh Tillicum hops, with a prominent hop cone in focus against a softly blurred laboratory background. More information

Comparisons: Tillicum vs. Similar Hops (Galena, Chelan)

Tillicum was bred from Galena and Chelan, showing similarities in chemistry and brewing behavior. When comparing Tillicum to Galena, brewers find that alpha acids and co-humulone percentages are similar. This results in consistent bittering across these hops.

Comparing Tillicum to Chelan is like comparing siblings. Chelan is a full sister to Tillicum, sharing almost identical oil profiles and analytical numbers. Minor shifts in aroma or oil can occur, but the overall profile remains consistent.

• Galena: prized for steady, high alpha acid levels; commonly used for bittering.
• Chelan: close genetic relative to Tillicum; shares many analytical traits.
• Tillicum: bridges the two, offering reliable bittering with restrained citrus or stone-fruit character.

Hop comparisons reveal that practical choice hinges on availability, cost, and specific lab data. For many recipes, Galena or Chelan can substitute for Tillicum without altering bitterness or adding pronounced fruity notes.

Brewers seeking precise outcomes should consult the lot analysis. Alpha ranges and oil percentages can vary with growing season and region. Use lab numbers to make informed swap choices when comparing Tillicum vs Galena or Tillicum vs Chelan.

Substitutions and Data-Driven Swap Choices

When Tillicum hops are unavailable, brewers often turn to Galena and Chelan. A good starting point for hop substitution is comparing alpha acids and total oils. This comparison is based on supplier analysis sheets.

Before swapping hops, consider this checklist:

• Match alpha acids near 14.5% to preserve bitterness and IBU targets.
• Look for total oil around 1.5 mL/100 g to keep aroma balance.
• Adjust hop weight proportionally if the substitute’s alpha differs from the batch analysis.

Galena is a suitable substitute for bittering, as its alpha acid range often aligns with Tillicum. Chelan, on the other hand, is preferred for its cleaner, fruity bitterness and comparable oil content.

Data-driven tools focus on alpha/beta acid ratios and essential oil percentages. These metrics help predict the impact of a hop swap on flavor and aroma. Rely on lab sheets, not just names, when substituting hops.

Regarding lupulin and cryo products, Tillicum lacks commercial lupulin powder. Swapping to Galena or Chelan cryo or lupulin forms will concentrate oils and bittering compounds. Adjust the weight to avoid over-bittering and taste for aroma strength during dry hopping.

Follow this simple ordered approach for a reliable swap:

• Confirm target IBUs and current Tillicum batch alpha acid.
• Select Galena or Chelan and check supplier alpha and total oil.
• Calculate adjusted weight to hit IBUs, then scale back if using cryo/lupulin forms.
• Monitor aroma during conditioning and tweak future recipes based on sensory results.

These steps ensure substitutions are predictable and repeatable. Choosing a Galena or Chelan substitute with verified lab data minimizes the uncertainty in hop substitution scenarios.

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Availability, Forms, and Purchasing Tillicum

Tillicum hops are available on platforms like Amazon and through specialized hop sellers across the United States. Availability can fluctuate based on harvest year, batch size, and demand. When planning to purchase Tillicum hops, be prepared for price and supply variations between seasons.

Commercial Tillicum is typically sold as T90 pellets or whole-cone hops. Major processors like Yakima Chief Hops, John I. Haas, and Hopsteiner currently do not offer Tillicum in lupulin concentrate formats. This means that Tillicum pellet hops are the standard and reliable form for brewers to source.

Before making a purchase, review the supplier's lot sheet for alpha and beta acid values specific to the crop year. These values change with each harvest and impact bitterness calculations and hop utilization. Relying on generic averages can result in off-target IBUs.

If your preferred lot is unavailable, consider alternatives or different suppliers. Compare the technical data of each lot to maintain consistency in aroma and alpha targets. This approach minimizes the need for significant recipe adjustments when Tillicum is scarce.

• Where to look: specialized hop merchants, craft brewery suppliers, and major online retailers.
• Forms most commonly sold: T90 pellets and whole-cone, not lupulin concentrates.
• Purchase tip: always request the latest COA or analysis for the crop year before ordering.

For brewers seeking consistency, establishing relationships with reliable suppliers is crucial. Plan purchases around harvest windows to increase the chances of securing the same crop year. This strategy helps maintain predictable results when buying Tillicum hops.

Storage, Handling, and Freshness Considerations

Tillicum hops have a moderate total oil content near 1.5 mL/100 g and high beta acids around 10.5%. Proper storage is crucial to preserve these hops. Oxidation and warm temperatures can cause volatile oils to degrade and shift bitterness as beta acids oxidize over time.

To maintain Tillicum freshness, store pellets or whole cones in vacuum-sealed packaging or oxygen-barrier bags. Place them in a freezer at about -4°F (-20°C). Cold, dark conditions slow the degradation of alpha acids and aroma compounds.

Minimize exposure to oxygen, heat, and light during transfer and storage. Use airtight containers and limit the time hops spend at room temperature during weighing and additions.

• Record harvest year and lot analysis on receipt to track alpha and oil variation.
• Adjust recipes to supplier lab data rather than relying on past numbers.
• Keep separate stock for late additions and whirlpool use to protect volatile oils.

Effective hop handling includes labeling packages with date opened and intended use. Use oldest-first rotation to reduce inventory time and inspect seals before thawing frozen packs.

There is no lupulin powder form of Tillicum widely available, so preserving pellet and whole-cone stocks is key for aroma retention. When substituting with cryo or lupulin products, remember they require lower addition rates due to their higher potency.

Quantify storage success by periodic sensory checks and reference to the original lot analysis. Simple controls protect Tillicum freshness and ensure reliable brew house results.

Practical Brewing Notes and Real-World Use Cases

Tillicum is ideal for bittering, offering consistent IBUs with average alpha values around 14.5%. These notes guide in setting bitterness levels for American ales and IPAs. Late hops are key for aroma.

For a more aromatic beer, combine Tillicum with late additions of Citra, Mosaic, or Amarillo. Increase whirlpool and dry-hop amounts of these hops to enhance scent. Relying solely on Tillicum won't achieve the desired aroma.

• Use Tillicum early in the boil for stable bitterness.
• Add aromatic hops late or in dry-hop to shape nose and flavor.
• Adjust whirlpool rest times to lift oils from adjunct hops.

On brew day, substitutions may be necessary. Swap Galena or Chelan for Tillicum, adjusting weight by lab-stated alpha percentages. If using lupulin or cryoproduct, reduce mass according to concentration ratios to hit the same IBUs.

Data-driven swaps remove guesswork. Match alpha and beta acids plus total oil percentages when choosing replacements. Pay attention to co-humulone near 35% to predict perceived bitterness and harshness.

When designing recipes, keep using Tillicum as the base bittering element. Let aromatic hops carry the profile while Tillicum provides a clean, firm backbone. These practical approaches reflect typical Tillicum real-world use in craft breweries and homebrew setups.

Technical Data Summary for Tillicum Hops

For those crafting recipes and conducting quality checks, Tillicum technical data is essential. Alpha acids range from 13.5% to 15.5%, averaging around 14.5%. Beta acids fall between 9.5% and 11.5%, with an average of 10.5%.

When calculating IBUs or planning substitutions, use the Tillicum alpha beta oils values. The alpha:beta ratio is usually between 1:1 and 2:1, with a common ratio of 1:1. Co-humulone makes up about 35% of the alpha fraction.

Total oil content is approximately 1.5 mL per 100 g. The oil composition influences aroma, with myrcene at 39–41% (average 40%), humulene at 13–15% (average 14%), caryophyllene at 7–8% (average 7.5%), and farnesene near 0–1% (average 0.5%).

Minor components like β-pinene, linalool, geraniol, and selinene make up 35–41% of the oil profile. These Tillicum quick facts are crucial for setting aromatic targets in dry hopping and late additions.

• Alpha acids: 13.5–15.5% (avg 14.5%)
• Beta acids: 9.5–11.5% (avg 10.5%)
• Alpha:Beta ratio: typically 1:1–2:1 (avg 1:1)
• Co-humulone: ≈35% of alpha
• Total oil: ≈1.5 mL/100 g

Use these figures as a starting point. Always check the supplier's lot analysis for precise brewing calculations and aroma predictions. Treat Tillicum technical data and Tillicum alpha beta oils as foundational for lab QA and brew-day planning.

Keep Tillicum quick facts handy for comparing hop lots or checking substitutions. Small variations in oil percentages or alpha content can significantly alter IBU output and perceived bitterness. Always confirm actual lab values for accuracy.

A homebrewer pours Tillicum hop cones into a steaming stainless steel brew kettle in a rustic wooden brewing space. More information

Market and Industry Context for Tillicum

Tillicum started as a John I. Haas-bred variety, focusing on bittering. It's seen as a cost-effective option for brewers. This makes it a staple in many U.S. recipes for base bitterness.

Yet, breweries focusing on hop concentrates often bypass Tillicum. Major processors haven't released lupulin powder or cryoproducts for it. This absence hinders its use in aroma-forward beers, where cryo products are now widespread.

Supply and harvest variability influence purchasing choices. Suppliers list Tillicum with varying harvest years and lot sizes. Brewers must compare yearly yields and shipment windows before making contracts.

Industry databases and substitution tools reveal clear peers. Galena and Chelan are primary alternatives due to genetic and analytical similarities. Many brewers substitute these when Tillicum is unavailable or when cryo options are needed for whirlpool or dry-hop stages.

• Cost-effective bittering: Tillicum often wins on price per alpha acid.
• Form limitations: Lack of cryo or lupulin limits modern use cases.
• Availability swings: Regional harvests affect Tillicum hop availability USA.

Brewers balancing budget and technique find Tillicum practical for bittering. Those seeking concentrated aroma impact look elsewhere. Tracking inventory, comparing suppliers, and testing small batches are key when working with this hop in today's industry.

Conclusion

Tillicum summary: This U.S.-bred hop, from the Galena × Chelan lineage, was released by John I. Haas in 1995. It boasts an expected alpha near 14.5% and total oil around 1.5 mL/100 g. Its strength lies in clean, efficient kettle bittering. Aroma is modest, with faint citrus and stone-fruit hints, so plan late additions carefully.

Tillicum takeaways: It's a reliable bittering backbone for American ales and IPAs. Always verify lot-specific analysis to nail IBU targets. Since it lacks a cryo or lupulin-concentrate option, factor bulk pellet forms into inventory and recipe planning. For more aroma, pair it with expressive late or dry hops.

Using Tillicum hops effectively means matching alpha and oil metrics when subbing with Galena or Chelan. Apply data-driven calculations for consistency across suppliers and harvests. These practical steps ensure your recipes remain stable while leveraging Tillicum’s predictable bittering profile.

Further Reading

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