Keyworth’s Early

Keyworth’s Early is a venerable old English hop which was, for a while, discontinued from production due to low yield. Raised at Wye College, England in the 1920’s, it was rushed into production on the back of Dr. W. G. Keyworth’s research in the 1940’s after Verticillium wilt became a major problem in parts of Kent. Due to its promising resistance, it gained in popularity for a while but fell out of favor with both brewers and growers.

Bred from a New Mexico wild male in open pollination, it has recently seen somewhat of a revival and is said to impart lemon and grapefruit notes seen as desirable in todays brews.

Also Known As  OJ47
Characteristics  Lemon and grapefruit notes
Purpose Aroma
Alpha Acid Composition 8.6%
Beta Acid Composition 3.3%
Co-Humulone Composition 33%
Country UK
Cone Size
Cone Density
Seasonal Maturity
Yield Amount 710 kg/hectare (630 lbs/acre)
Growth Rate Moderate to high
Resistant to
Susceptible to Moderately suceptible to downy mildew
Storability Retains 72% alpha acid after 6 months storage at 20ºC (68ºF)
East of Harvest
Total Oil Composition 1.39 mL/100g
Myrcene Oil Composition 45%
Humulene Oil Composition 22%
Caryophyllene Oil 7%
Farnesene Oil Trace Amounts
Substitutes  Keyworth’s Midseason
Style Guide  American Ales

References
http://www.ars.usda.gov/SP2UserFiles/person/2450/hopcultivars/21278.html
http://onlinelibrary.wiley.com/store/10.1002/j.2050-0416.1949.tb01496.x/asset/j.2050-0416.1949.tb01496
http://edsbeer.blogspot.com.au/2013/02/changing-tastes-in-hops.html

Great Fermentations


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