Hallertau Hops
Characteristics
Hallertau is a decidedly German hop Classic German hop that can be described as having a mild, noble aroma.
Secondarily the hop imparts a slightly fruity and spicy character.
There are several varieties available including Hallertau Hallertauer (3 to 5% AAU) and
Hallertau Hersbrucker (4 to 6% AAU). The latter is described as having a very pleasant, spicy or earthy aroma.
Hallertauer Mittelfrüh (3 to 5.5%) is another clean, spicy German variant.
The USA also grows Hallertau (often just listed as 'Hallertau') of the same pleasant, mild yet spicy variety.
Hallertau hops are great for aroma and flavor in any German style beer, and is also suitable for use in other
European styles, Belgian ales and lagers.
Specifications
Typical Use : Aroma
Alpha Acid : 3 to 6% AAU
Origination : Primarily Germany, also USA
Commercial Examples : Victory Hallertau Pils
Characteristics : Earthy, Spicy, Noble
Styles : Lager, Pilsner, Belgian Ale
Similar Hops : Hallertauer Gold, Tettnanger(maybe)
All Grain Recipe - Munich Helles ::: 1.052/1.014 (5 Gal)
Grain Bill
12 lbs. - Pilsner Malt
2 lbs. - Munich Light Malt
3/4 lb. - Vienna Malt
10 oz. - Carapils (Dextrine Malt)
Hop Schedule - 15 to 18 IBU
0.5 oz Hallertau -60 min
0.5 oz Tettnang - 60 min
0.5 oz Hallertau - 20 min
0.5 oz Tettnang - 60 min
1.0 oz Saaz - At Flameout
Yeast
White Labs WLP838, Southern German Lager Yeast - 1800 ml. starter
Mash/Sparge/Boil
Mash at 154° F until complete conversion
Ferment at 48-50 degrees F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60 degrees F for 48 hours ( diacetyl rest).
Cellar at 32-34 degrees F for an additional 4 weeks.
Notes
This recipe won siver medal in the Munchner-Style Helles category at the 2001 Great American Beer Festival. This Recipe Appears on the White Labs website and was originally supplied by: Paul Davis of Trout Brook Brewery, Hartford, CT
