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#1 | ||
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Yo ho ho
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__________________
In the kettle: Little Rhody Red IPA TrueBrew Bucket: Air 6.5-gal Glass Carboy: Air 3-gal Glass Carboy 1: Air 3-gal Glass Carboy 2: Dark Sugar Barley Wine Bottle conditioning: Attleboro Altbier, Cyser, Summit APA Drinking: Milk Stout, Coffee Milk Stout, Yuletide Ale, Irish Red, Chocolate Porter, Boston Common, #38 Scottish Ale, 2009 Cider, Peat-smoked & Spruced Barleywine On deck: ??? Last edited by JLem; 06-19-2009 at 01:40 AM. |
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#2 |
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Senior Member
Join Date: Nov 2004
Posts: 814
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I doubt if any true Mittelfruh makes it to the homebrew market. You are correct in that there are not large quantities grown and most are surely grabbed by commercial breweries. That said if what you have is a German low alpha Hallertau it will do a fine job in the beer. Other choices for good subs would be the American "triploid" Hallertau derivitives like Mt. Hood and Liberty.
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#3 |
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Senior Member
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I managed to score a pound of Mittelfruh while in Germany last fall. I haven't noticed any difference between them and the German Hallertau hops I've bought from HopsDirect. Which doesn't mean they are the same, just that any differences are more refined than my crude palate
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#4 |
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Senior Member
Join Date: Jun 2008
Location: Poland, EU
Posts: 447
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Best sub for Mittelfrueh is german Hallertau Hersbuecker.
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#5 |
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Yo ho ho
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How do I know if I have Hallertau Hersbueker or Hallertau Mittelfruh or Hallertau Whatever when the packages only say "German Hallertau"? (or "American Hallertau")?
__________________
In the kettle: Little Rhody Red IPA TrueBrew Bucket: Air 6.5-gal Glass Carboy: Air 3-gal Glass Carboy 1: Air 3-gal Glass Carboy 2: Dark Sugar Barley Wine Bottle conditioning: Attleboro Altbier, Cyser, Summit APA Drinking: Milk Stout, Coffee Milk Stout, Yuletide Ale, Irish Red, Chocolate Porter, Boston Common, #38 Scottish Ale, 2009 Cider, Peat-smoked & Spruced Barleywine On deck: ??? |
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#6 |
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Senior Member
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Unless they are labeled by sub-type, you can't tell. However, if the AA is over 5%, it probably isn't Mittelfrüh. If it's in the 7-10% range and from Germany, good chance it's Hallertau Gold.
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Sluggo's Nanobrewery & Dogwash Wikipedia - 500 million monkeys with keyboards can't be wrong. |
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#7 |
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Yo ho ho
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They're only 3.7%
__________________
In the kettle: Little Rhody Red IPA TrueBrew Bucket: Air 6.5-gal Glass Carboy: Air 3-gal Glass Carboy 1: Air 3-gal Glass Carboy 2: Dark Sugar Barley Wine Bottle conditioning: Attleboro Altbier, Cyser, Summit APA Drinking: Milk Stout, Coffee Milk Stout, Yuletide Ale, Irish Red, Chocolate Porter, Boston Common, #38 Scottish Ale, 2009 Cider, Peat-smoked & Spruced Barleywine On deck: ??? |
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#8 |
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 305
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Do the different kinds of Hallertau contribute different notes to the final beer? I am going to be brewing a Grand Cru with these soon. I used them in Weizen recently, not sure what kind I had. Do they all give the same subtle spiciness?
__________________
Primary: Windy City Weizen (Weizenbock) Secondary: Lakefront Trail Pale (American APA) Conditioning: Flyover Country Apple Mead (Cyser) Conditioning: Uptown Brown (English Northern Brown) Drinking: Falling Icicle Mint Stout (Sweet Stout) Drinking: Bubbly Creek Porter (Robust Porter) Drinking: Taste of Devon Saison (Saison) |
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#9 |
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Senior Member
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They are much the same, although the high AA Hallertau from New Zealand is less subtle.
__________________
Sluggo's Nanobrewery & Dogwash Wikipedia - 500 million monkeys with keyboards can't be wrong. |
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#10 |
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 305
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Cool, thanks.
__________________
Primary: Windy City Weizen (Weizenbock) Secondary: Lakefront Trail Pale (American APA) Conditioning: Flyover Country Apple Mead (Cyser) Conditioning: Uptown Brown (English Northern Brown) Drinking: Falling Icicle Mint Stout (Sweet Stout) Drinking: Bubbly Creek Porter (Robust Porter) Drinking: Taste of Devon Saison (Saison) |
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