Does anyone have a German ale recipes using Huell Melon and Bavarian munich hops? I have 3 ounces of each my daughter gave me and /i want to make a genuine German ale...or as close as feasible. THanks in advance!
It depends on what kind of beer you want to brew, but I can share a recipe I brewed this summer, using all German ingredients. I made a hybrid Kolsch of sorts as follows:
100% Weyermann Vienna malt
SafAle K-97
3.5 oz Mandarina Bavaria ( crop 2017 )
3.5 oz Hallertau Mittelfruh ( crop 2017 )
OG: 1.054
FG: 1.012
5.5% ABV
SRM: 6
25 IBUs
Mash temp. 149F for 60 minutes
Soft*ish water profile: 65 ppm Ca / 5 ppm Mg / 3 ppm Na / 55 ppm Cl / 80 ppm Sulfate / mash pH was around 5.4
I did not dry hop, but used half of the hops for late additions and half for a 20 minutes whirlpool at 158F. I bottled at 11 days with no cold crash or anything. It was already good at day 7 in the bottle.
The aroma was pleasent citrus, with hints of earthiness, spiciness, toasted malt ( Vienna ). Flavour followed with toasty notes, subtle citrus and spicy notes, with pleasent mellow bitterness, good mouthfeel. The ABV seemed way high for how easy was to drink. It was crisp and fairly dry tasting.
I boiled for 60 minutes and did not dry hop and still got lots of flavour. My hopping schedule was as follows:
10 gr Mandarina Bavaria 40 minutes
15 gr Hallertau Mittelfruh 15 minutes
25 gr Mandarina Bavaria 10 minutes
25 gr Hallertau Mittelfruh 5 minutes
25 gr Mandarina Bavaria 1 minutes
60 gr Hallertau Mittelfruh Whirlpool ( this was done at 70C/158F for 15-20 minutes )
40 gr Mandarina Bavaria Whirlpool ( this was done at 70C/158F for 15-20 minutes )
I woudl say add a bit at 60 minutes to get some IBUs, but if you want it elatively hoppy, save them for late additions, whirlpool and dry hopping.
Perfect! I cant wait to get started on this recipe! Thank you again....Ill let you know how mine came out....
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