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.
Brewing Usage: Dual Purpose
Aroma: Specific aroma descriptors include stone fruit and fig characteristics; fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted.
Alpha Acids: 10 - 11%
Beta Acids: 5 - 6%
Co-Humolone: 23 - 25% of alpha acids
Total Oil: 2.2 - 2.2 mL/100g
Possible Substitutions: Amarillo, Summit
Typical Beer Styles: IPAs, Belgian Ales, Pale Ales, Lagers
*All hops in stock are stored in a cold environment to ensure the highest freshness possible. Alpha and Beta acid amounts vary between batches and may not be exactly as pictured, however are generally with in the ranges stated above.