A Dual Purpose hop

Rakau

Rakau

aroma profile: Stone Fruit, Fruity, Pine

Re-released in 2007 from the New Zealand hop breeding program, Rakau is often described as “the whole orchard.” It is often used in New World styles where brash fruity character and big but well constructed bitterness is desired. Rakau performs best when used in combination of late additions and dry hopping.

Aroma: Specific aroma descriptors include stone fruit and fig characteristics; fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted.

Brewing Values

Acid/Oil
Range
Low
High

Alpha Acid

0
20
10-11%

Beta Acid

0
15
5-6%

Total Oil

0
4
2.2-2.2 mL/100g
  • Alpha Acid
    10 - 11%
  • Beta Acid
    5 - 6%
  • Co-humulone
    23 - 25%
  • Total Oil
    2.2 - 2.2 mL/100g
  • Myrcene
    56 - 56% of total oil
  • Caryophyllene
    5.2 - 5.2% of total oil
  • Farnesene
    4.5 - 4.5% of total oil
  • Humulene
    16.3 - 16.3% of total oil
  • Geraniol
    0 - 0% of total oil

1 Brewer Reviews

Used this in conjunction with Simcoe bittering hop. The best I can describe the nose and taste is subtle and fruity. Specifically what I sense is pear, mango, plum, papaya and lime. I, also, get tropical blossoms in the nose, but couldn't say what specifically. I didn't pick up on pine, which the description suggests. Overall it produced a very nice pale ale.

Cliff | May 29th, 2016

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