Cascade

Notes on Cascade gathered automatically from across the wiki. Each section links back to its source page.

From Hop Oils

• 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.
• 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
• Luckily, scientific publications and industry resources share knowledge of terpene concentrations of various hops. Try Cascade, Chinook, Mosaic, Centennial, Strata, and Bravo as a starting point for terpene-rich hops.

From Hop combos

• CBB 349 - Parish: Ghost is big on Simcoe and Cascade on the hot side. Dry hop is mostly Citra with a little cascade

From Hops

• Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,
• Cascade mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.
• Zappa Hop Tips: (from CLS farms)
  • Kettle: Maximize on herbal and spice qualities.
  • Whirlpool: Introduce the wider and multifaceted aromas of Zappa.
  • Dry Hop: Elicit the hop’s more tropical notes of passion fruit and mango, grape, or fruity pebbles.​​
  • Complementary Hops: Dependent on which part of the aromatic spectrum you want to focus on. Maximize Zappa®’s tropical notes by combining with El Dorado®, Mosaic or Strata; for red fruits and berries look to Cashmere or Idaho Gem; for citrus a combination of Centennial, Cascade, and Chinook would play well.
• Sabro
  • CBB 340 - Calusa uses Sabro at about 20% to keep it dialed back (also Sabro has mouthfeel)
  • We found that Talus gives a lot more coconut taste is used in the whirlpool vs dry hop, I assume Sabro is the same

From Podcasts: Oregon

• Hops:
  • Centennial Cryo from YCH → lime peel flavor
  • Cascade from Crosby → unmatched floral flavor

From Thiols

• 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.