Hallertau Dry Hopped?

[kpr121]

I have an IPA that I brewed with a ton of Cascade as flavor/aroma additions, Added about 8 ounces from 15 minutes to flameout on a 10 gallon batch. Bitterness was achieved with Nugget to about 65 IBU. The first 5 gallons I dryhopped with approximately 2 ounces more of Cascade.

I think I have reached my personal limit of Grapefruit/Citrus and would like to try something else to dry hop the second 5 gallons.

I have a bunch of Hallertau in the freezer, does anyone think these flavors/aromas will meld well together?

I am probably going to do it either way, but would like to get some input on what to look out for/quantities/etc. The rest of the recipe was majority US Two Row, a couple lbs of wheat malt, 1.5 lb Crystal 20L, and some Vienna (2 lbs).

 

[cuttsjp]

Totally. I'm almost positive that Sam Adams Boston Ale (not lager, but ale) has Hallertauer as an aroma/flavor hop, and it is technically an APA. I would say that Hallertauer could make a great, if not unorthodox, IPA. It has a great character, totally versatile, very floral. To me, that's what homebrewing is all about; brewing stuff that you like that might not be "normal." Go for it!

 

[unionrdr]

I used Kent Golding & haulertau in my dark ale. They both have a floral/spice thing. But the KG also has that "lemon grass" aroma/flavor as well. It's a little young now,but from the 1st FG sample I took,it tastes promising. I also have an APA we've drunk a few of,& used US Perle & Czech Saaz in. Great smooth,spicy flavors on the back.
Just a couple of ideas from my experiences...

 

[paraordnance]

I used 1 oz of Hallertauer to dry hop my Pilsner. Was trying to cover up leftovers of diacetyl. Dry hopped in keg and after 2 days pulled out since it was starting to get in your nose, but later dissapated completelly.