Changes

* aged dried hops (2-3 years oldof Noble variety) : 250-300 grams per 100 L of wort <ref name='Cantillon on the Sour Hour'>[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref> (~49 min in) (possibly this is based on a wort volume during the boil), or ~450g per 100 L of finished beer <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in). From these two references, it seems that Cantillon uses ~25 kg hops per brew and they yield on the order of 7000 L of wort into barrels, which would equate to ~350g per 100 L of finished cooled wort.