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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Hallertau Select & effect of alpha acid levels on taste/aroma
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Old 02-03-2009, 06:54 PM   #1
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Default Hallertau Select & effect of alpha acid levels on taste/aroma

Hallertau Select has 1.5% alpha acids and is dirt cheap. Are these hops actually useful for flavor/aroma purposes? How much bearing do these low alpha acid levels have on their potency?

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Old 02-03-2009, 07:02 PM   #2
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Alpha Acid levels apply to bittering.

I use the 1.5% Hallertau for flavor and aroma a lot. I'm going to use some to finish my light amber ale this weekend. VERY nice smell.
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Old 02-03-2009, 07:17 PM   #3
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Cpt Kirks is right. If you want the noble spiciness of Hallertau then add them in the last 15min or dry hop with them. If they're leaf, maybe dry them out and brew up a lambic.

mmmmmmmmm... lambic.

Per BeermSmith, 1 oz of 1.5% AA hops added to a wort with an estimated post boil OG of 1.040 yields 5.3 IBU, 3 oz to 16 IBU.
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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