Simcoe

Notes on Simcoe 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

· 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
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
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)

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

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.

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