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Old 12-10-2012, 11:46 PM   #1
Chia
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Jun 2011
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So i drove the 100+ miles to St. Louis to score some hops. I was hoping for saaz, but ended up with a couple of pounds of hallertau. i have used it some, but not a lot. so i am wondering what to brew. Was thinking of a Hallertau IPA! Any other good Hallertau heavy beers? i usually make a lot of pale ales and ipas so i may need to branch out! thanks, Chia
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Old 12-10-2012, 11:47 PM   #2
Nightshade
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Apr 2012
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Hefes and Dunkles use it
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Old 12-10-2012, 11:56 PM   #3
nukebrewer
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Belgian IPA SMaSH

10 lbs Munich or 6 lbs Munich extract (that's a thing, right?)

1 oz Hallertau @ 60
Go nuts with late hops
Dry hop with some more

Ferment with some Belgian type of yeast

That's just me spit balling, but it's a start and a good way to use up a lot of those hops
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Old 12-10-2012, 11:56 PM   #4
willness33
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Aug 2012
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Quote:
Originally Posted by Nightshade
Hefes and Dunkles use it
That's all I've used it in. IIRC, it's a pretty low AA, like low 4's. don't know how it would work in an ipa, but who knows. Give it a shot and post results.
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Old 12-11-2012, 02:53 AM   #5
TromboneGuy
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It'll go in any kind of German ale or lager, most Belgians. You can even use it in virtually any beer that doesn't call for much hop aroma. Like stouts, porters, reds, whatever you like. Hell, a Maris otter / Hallertau SMaSH is one of my favorite batches ever.

 
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Old 12-11-2012, 02:57 AM   #6
tgmartin000
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May 2011
Denver, CO
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Wheats
pilsner? Maybe Belgians.

 
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Old 12-11-2012, 03:01 AM   #7
TyTanium
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Nov 2011
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Quote:
Originally Posted by nukebrewer View Post
Belgian IPA SMaSH

10 lbs Munich or 6 lbs Munich extract (that's a thing, right?)

1 oz Hallertau @ 60
Go nuts with late hops
Dry hop with some more

Ferment with some Belgian type of yeast

That's just me spit balling, but it's a start and a good way to use up a lot of those hops
This. I've done a Hallertau IPA before (and Saaz too) and they were really good. I love using Munich as a base. Belgian yeast would be awesome; so would anything clean to taste the sublties of the noble hop. I'd probably do 2oz at 10 mins, 2oz at flameout and another 4 dry hop.

 
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Old 12-11-2012, 03:20 AM   #8
Braufessor
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use it in many of my german beers . . . "festbiers", marzens, Helles, maibock, alts, etc. Would be good in american lagers, american wheat, Other good suggestions above, belgians, use it in a SMASH first maybe to get a feel for the flavor.

 
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Old 12-11-2012, 02:06 PM   #9
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Belgian Beers........

 
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Old 12-11-2012, 02:16 PM   #10
pcollins
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Mar 2010
Cambridge, ON
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I use it in a Pils all the time.

I use it in ales when I want to add something else to it like fruit or wood. The hops are there for bitterness and a bit of aroma, they support the beer but stay out of the way.

I grow my own Hallertau and use it every year in a fresh hopped harvest ale. Basically all Munich with a bunch of Hallertau. Works just fine.

 
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