Simcoe

Notes on Simcoe gathered automatically from across the wiki. Each heading links back to the exact section it came from

From Hop Oils: Hops Oils 101

• Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as Cascade and Simcoe. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation but that will provide distinctive piney character to a dry-hopped beer.

From Hop Oils: Hops by Compound

• Geraniol-rich Hops
  • Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding
• Linalool-rich Hops
  • Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette
• Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
  • Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit

From Thiols: Contains No Juice Hazy IIPA

• 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade.  Mash Hopping with US Cascade Hops
• Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe
• Ferment with Tropics yeast at 68 deg.
• Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.

From Hop combos: Hop Combinations that Emulate Fruit Flavors

• · Orange Juice – Mosaic, Amarillo, Centennial
• · Orange Rind – Bravo
• · Grapefruit – Simcoe, Amarillo
• · Lemon – Lemondrop, Citra, Centennial, Loral Cryo
• · Lime – Motueka
• · Mango – Simcoe, Citra
• · Passionfruit – Strata, Citra
• · Pineapple – Sultana, Azacca, Citra
• · Coconut – Sabro
• · Guava – Still searching for the right combination

From Hop combos: US

• CBB 349 - Parish: Ghost is big on Simcoe and Cascade on the hot side. Dry hop is mostly Citra with a little cascade
• 65-70% Simcoe
• round out with Idaho 7
• touch of chinoook
• early harvest simcoe and idaho 7 are fruitiest

From Hop combos: NZ

• Nelson/Riwaka/Mosaic/Simcoe cryo Was a fun one
• Mosaic simcoe only in w.pool
• Dry hop was even split (4.4lb/bbl so 1.2lb/bbl each)

From West Coast Pilsner: hops

• Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)ops: sam- start with noble in the boil, get that traditional German flavor as a bottom layer. Mandarin and melon they really like (new German hops) spalt select in boil. Simcoe is good on these beers, always tries to get some of that. And citra is good with lager ferms. He’s a little more careful with mosaic. Their core wcpils is Simcoe hot side, dry hop with mosaic/nelson. They save the nobles for Italian Pilsners

From West Coast IPA: Burlington Beer

• early harvest simcoe and idaho 7 are fruitiest

From Podcasts: Oregon: Late Boil Additions

• At 5–10 minutes remaining:
  • Add CO2 extract (Simcoe or Mosaic)
  • Add a large dose of T90 pellets
• CO2 extract is favored for a resinous character

From Podcasts: Oregon: Hop Varietals & Blends

• Simcoe:
  • Works especially well when it’s not the dominant hop
  • Example: Blends nicely with Nectaron in NZ IPAs
• Krush:
  • Pairs well with Simcoe, Mosaic, and other classics
  • Adds a red berry flavor
• 1019 (Dolcita):
  • Effective at around 25% of the hop bill

From Podcasts: Oregon: Hops

• Simcoe and Krush as base
  • Krush: works best at 20% or less, adds some woody notes
  • Can be overdone—best used in a mix
• Nectaron and Nelson as top notes
• A little Mosaic to tie it together
• NZ hops (Nectaron, Nelson): cool-pooled and dry-hopped
• Mosaic and Simcoe help prevent vegetal character
• Uses regular Nelson, no special lots

From Podcasts: Oregon: Hot Side

• Columbus for bittering and at end of boil
• Simcoe at end of boil
• Chinook + Krush also added on hot side