USING CRYO HOPS

THE CRYO HOPS® PROCESS
Derived from the Greek word ‘kryos’, meaning frost, CRYO HOPS is
an industry-leading, cryogenic hop-processing technology used to
separate whole cones into two components—concentrated lupulin
and bract. Each component of the hop is preserved using low
temperatures in a nitrogen-rich environment during the entire process,
from separation to pelleting. This proprietary process displaces oxygen
throughout the system, increasing product quality and reducing the
oxidation of the lupulin.

WHAT ARE CRYO HOPS®?
CRYO HOPS are the concentrated lupulin of whole-leaf hops containing
resins and aromatic oils. It is designed to provide intense hop flavor and
aroma, enabling brewers to efficiently dose large quantities of alpha
acids and oils without introducing astringent flavors or vegetative
material.

INTRODUCING CRYO HOPS® INTO BEER
CRYO HOPS can be utilized anywhere whole-leaf hops and hop pellets
are traditionally applied.
KETTLE: Late additions only; early kettle additions should be avoided to
prevent boiling out the intense aroma characteristics.
KNOCKOUT: Due to fine particle size, there is low risk of clogging heat
exchangers.
WHIRLPOOL: Whirlpool additions are an excellent way to increase
aroma and reduce trub load from large, late additions.
FERMENTER: Use in the fermenter (dry hop) is an excellent way to increase
aroma while reducing trub loss. CRYO HOPS will settle out during
normal conditioning and can be fined, filtered or centrifuged as normal.

RECIPE ADAPTATION
Regardless of application, early trials indicate CRYO HOPS beers
showcase pronounced juicy and resinous flavors with reduced grassy
characteristics. As a result, some brewers recommend using CRYO
HOPS in conjunction with T-90 pellets to ensure the complexity and
flavors of the whole hop cone are retained.

To assess the benefits of CRYO HOPS, YCH recommends adapting any
recipe by substituting 40g of CRYO HOPS and either 25g of T-90 or 15g
of American Noble Hops™ for every 100g of T-90 used. The larger the
substitution, the larger the potential yield increase.

Creating new recipes with CRYO HOPS is an excellent way to showcase hops in innovative beers and styles. As a starting point for recipe formulation or modification, the estimated dosing rate of CRYO HOPS is 40-50% of hop pellets by weight.

BENEFITS OF UTILIZING CRYO HOPS®
CRYO HOPS is processed in an ISO-9001-certified production facility
with limited opportunities for oxidation, and monitored to meet quality
specifications.
• Controlled, nitrogen-rich production environment
• Uniform particle-size distribution
• Intentional preservation of the lupulin glands
• Nearly twice the resin content of T-90 hop pellets
• Intense contribution of hop flavor and aroma
• Reduced vegetal and polyphenol flavor
• Greater sustainability in packaging, shipping and storage
• Increased yield through reduced brewhouse and cellar trub
• Cost savings and net increases in revenue per batch

VARIETIES CURRENTLY AVAILABLE:

All the hop varieties available in YCH CRYO form are:
Mosaic
Citra
Centennial
Columbus
Loral
Cascade
Simcoe
Amarillo
Palisade
Sabro
Ekuanot
Idaho 7 
Ahtanum 
Azacca 
Cashmere
The hop varieties in Haas’s LUPOMAX form are:
Mosaic
Citra
Sabro
El Dorado
Idaho 7
Cashmere
Amarillo
Azacca
BRU-1
Columbus
Ekuanot
Ariana
Callista
Chinook
Columbus
Huell Melon
Saaz
The hop varieties available in Hopsteiner’s Lupulin Pellets are:
Sultana
Bravo
Lotus
Calypso
Caltus
Lemondrop
Amarillo
Cascade
Centennial
Comet

MORE INFO @ BEER MAVERICK: The Case to use Cryo Hops in Every IPA

RECIPES

USA WEST COAST DDH IPA - ALL GRAIN

FIRESTONE WALKER HOPNOSIS

20 LITERS | ABV 6.7 | IBU ~56 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.012
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
THIS RECIPE USES SOME CRYO HOPS. 
IF YOU CANNOT OBTAIN THE CRYO VERSION OF THE LISTED HOP SUBSTITUTE THE STANDARD VERSION OF THE HOP BUT DOUBLE THE DOSAGE. CONVERSELY, IF CRYO VERSIONS OF STANDARD HOPS BECOME AVAILABLE USE THOSE BUT HALVE THE DOSAGE.

DDH = DOUBLE DRY HOP

HOP SUBSTITUTES

01.

MALT

MASH:
• 4500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD MUNICH MALT 7.6 SRM
• 336g GLADFIELD GLADIATOR (DEXTRINE) MALT 4.2 SRM
• 112g GLADFIELD WHEAT MALT 27.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM

02.

HOPS

BOIL:
• 28g MAGNUM
STEEP FOR 30 MINUTES:
• 28g CALLISTA @ 3.5% AA
• 28g TALUS @ 8.8% AA
• 10g CRYO SIMCOE @ 23% AA
DRY HOP (1) 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS: 
• 28g CASHMERE
• 28g EL DORADO
• 28g IDAHO #7
DRY HOP (2) 3 DAYS BEFORE PACKAGING: 
• 28g NELSON
• 28g RIWAKA
• 14g CRYO MOSAIC

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST

US HAZY IPA - ALL GRAIN

FAIR STATE BREWING COOPERATIVE & ARBEITER BREWING CO.’S BIBBIDY DRIPPIDY HOP

20 LITERS | ABV 6.6 | IBU ~50 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.020
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: Target for a mash of around 2.6 L/kg and a mash temperature of 66 °C. While waiting for the run-off and the boil to begin, add 85g of Strata® “dip hops” directly to a clean, sanitized fermenter and close the lid.

Total boil time is 60 minutes. No hops will be added until post-boil. With 30 minutes left in the boil, remove lid from the fermenter and add un-hopped wort to the fermentation vessel with the 85g of Strata® hops at 77 °C until the hops are aggressively submerged (~2 – 4 L). Seal the fermenter with an airlock as soon as possible. Continue to boil the remaining wort. At 60 minutes turn off the heat and pitch your 85g Strata flameout hop addition and steep/whirlpool for 20 minutes.

Chill the wort to lower than the target fermentation temperature. Once all the wort is in the fermenter, adjust the wort volume as needed to 21 L and the wort temperature to 20 °C, then aerate thoroughly and pitch yeast. Pitch rate is 1,000,000 cells per mL per degree Plato. Ferment at this temperature.

Track the gravity daily and at approximately 1.018 specific gravity dry hop with 57g each Mosaic® Cryo pellets and Citra® Cryo pellets.

Forty-eight hours later add 85g Strata® as the second dry hop. Track gravity until the beer is at terminal gravity. Chill the beer and carbonate the beer to around 2.5 volumes of CO2.

01.

MALT

MASH:
• 4000g PILSNER MALT 1.9 SRM
• 1400g WHEAT MALT 2.1 SRM
• 570g OAT MALT 2.2 SRM
• 450g RICE HULLS 0 SRM

02.

HOPS

BOIL:
-
DIP HOPS:
• 85g STRATA
STEEP FOR 30 MINUTES - SEE NOTES:
• 85g STRATA  
DRY HOP (1) 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS: 
• 57g CITRA - CRYO
• 57g MOSAIC - CRYO
DRY HOP (2) 3 DAYS BEFORE PACKAGING: 
• 85g STRATA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 013 LONDON YEAST

US WEST COAST IPA - ALL GRAIN

OAKLAND UNITED - A SHOULDER TO CRYO ON

20 LITERS | ABV 7.5 | IBU ~38 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.013
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES: 
THIS RECIPE USES SOME CRYO HOPS.
IF YOU CANNOT OBTAIN THE CRYO VERSION OF THE LISTED HOP SUBSTITUTE THE STANDARD VERSION OF THE HOP BUT DOUBLE THE DOSAGE. CONVERSELY, IF CRYO VERSIONS OF STANDARD HOPS BECOME AVAILABLE USE THOSE BUT HALVE THE DOSAGE.

01.

MALT

MASH:
• 2850g PALE ALE MALT (RAHR) 1.8 SRM [47.2%]
• 2850g PREMIUM PILSNER (RAHR) MALT 2.0 SRM [47.2%]
• 224g MUNICH I MALT (WEYERMANN) 7.1 SRM [3.7%]
• 112g CARA MALT (SIMPSONS) 18.3 SRM [1.9%]

02.

HOPS

BOIL:
• 14g CHINOOK 13% AA @ 60 MINS [17.2 IBU's]
STEEP/WHIRLPOOL 30 MINS START @ 90°C:
• 56g CASCADE 5.5% AA [11.2 IBU's]
• 28g COMET 9.5% AA [9.7 IBU's]
DRY HOP 3 DAYS BEFORE PACKAGING:
• 28g EKUANOT CRYO (LUPOMAX)
• 28g SABRO CRYO (LUPOMAX)

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST

US HAZY DOUBLE IPA - ALL GRAIN

VITAMIN SEA & CIVIL SOCIETY TROPICAL ENVY

20 LITERS | ABV 7.2 | IBU ~34 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.025 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
Mill the grains and mash at 152°F (67°C) for 1 hour. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 60 minutes and conduct a whirlpool step: Stir to create a vortex, cool the wort to 170°F (77°C), and add the whirlpool hops. After 15 minutes, chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C), add the first dry hops at high kräusen, and allow the temperature to rise to 70°F (21°C). After 3 days, remove the first dry hops. Once the gravity has stabilized, add the second dry hops, blanketing the fermenter with CO2 to minimize oxygen exposure. After 4 days, remove the second dry hops, then crash, package, and carbonate to 2.5 volumes.

01.

MALT

MASH:
• 9 LB (4.1 KG) TWO-ROW
• 1.9 LB (862 G) FLAKED OATS
• 1.6 LB (726 G) WEYERMANN CARAFOAM
• 1.6 LB (726 G) SIMPSONS MALTED OATS
• 1.4 LB (635 G) WHITE WHEAT MALT
• 11 OZ (312 G) ACIDULATED MALT 

02.

HOPS

HOPS & ADDITIONS SCHEDULE:
• 1.75 LB (794 G) DEXTROSE AT 60 MINUTES
• 2.3 OZ (65 G) CITRA AT WHIRLPOOL
• 2.3 OZ (65 G) GALAXY AT WHIRLPOOL
• 2.3 OZ (65 G) MOSAIC AT FIRST DRY HOP
• 1.15 OZ (33 G) BRU-1 LUPOMAX AT FIRST DRY HOP
• 1.15 OZ (33 G) CITRA LUPOMAX AT FIRST DRY HOP
• 2.3 OZ (65 G) CITRA AT SECOND DRY HOP
• 2.3 OZ (65 G) GALAXY AT SECOND DRY HOP
• 2.3 OZ (65 G) MOSAIC AT SECOND DRY HOP


03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP066 LONDON FOG

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