Hallertau Ales

[jt]

I was going to brew a few lager type beers over autumn / winter / spring with W2112, but never really got into it.
Consequently I've got a bit of Hallertau left - got any good ale suggestions with Hallertau ?
I was thinking of a blonde ale maybe.
What about something a bit darker, got a tasty Bitter, Brown, Amber etc recipe with some Hallertau ?

[JoKing]

So what have you done with your pack of 2112?

[jt]

I smacked the naughty little thing !

Oh, I brewed with it a couple or three times, just nowhere near as much as I thought I would and with brew temps in the <18C range not possible for me now, I've abandoned thoughts of using it for now

[JoKing]

Blonde Ale or Koelsh is nice with Hallertau Hops. US05 is a good choice for both.

[jt]

Yea, I tried some blondes with Pac Hall earlier in the year (but I never got the orange expected) and was left sort of un-stunned by the beer and / or the style.

Koelsh style maybe a go, but I was thinking of going a bit darker

[Dai]

Made a pretty good ale with Pacific hallertau. Mostly MO with a touch of crystal as the malt, hallertau as bittering, hallertau and Nelson sav for late and dry hopping, W1028 for the yeast. Was about 1.052 OG, 43 IBU. Turned out really nice, and a bit of orange taste coming through, but needed at least a month in the bottle before it came right which was puzzling as I am usually able to drink them by two weeks...

[jt]

Hey Dai, how'd you spread the IBU's through the boil - what %'age bittering and what %age for late ?
(I sometimes struggle with how to time them)

[Dai]

Have to get back to you about this- not up with the play and all my brew notes are hand written in a folder. Will check tonight.

[Dai]

Hey JT, those IBU stats for my 20l brew:

20g Hallertau at 60min (21 IBU)
15g Hallertau at 30min (12 IBU)
10g Hallertau and 10g Nelson sauvin at 10min (4 and 6 IBU respectively)
5g Hall and 8g Nelson sav at whirl pool (0 IBU)
3-4g Hall and 2-3g Nelson Sav dry hop (0 IBU)

This is all assuming my calculations were correct! I was shooting for an OG of 1.050, but only managed 1.047 (unlike what I said above; curse my poor efficency!). This may have skewed the calculations slightly I suppose (haven't been bothered to re-work them).

Was being a bit flash and used hop flower instead of pellets. The Hallertau was 7.7% and Nelson sav was 13.5% AA. If I could do it again, I think I would kick up the bittering side of things and leave the aroma the same (may be up to 50 IBU's). Also think I would tone down the Nel sav a tiny bit too; it seems to be a really strong flavour, but as it is, my beer was not too over powering- just think a few of the other flavours would have stuck out a bit more with a smaller amount of the sav.

Just looking at the recipe, and for the total amount of grain about 3.5% was crystal and 1.5% wheat, the rest was supposed to be MO, but I was a little short, so just used some pils malt I had which made up about 5.7% of the total grist. Cheers!

[jt]

Thanks Dai.
I usually go a bit more at 60 and less at 30.
Not so keen on the Sauvin myself, looking at 100% Hallertau. Looking at a pale along the lines of Mountain Goat Pale Ale judging from the threads that I've read on AHB, not that I've tried one, but it certainly is an oppertunity to use up some Hallertau

"lemony tang with hop-like floral and honeyed notes on the finish. Crisp and dry it makes an excellent summer drink… a fantastic accompaniment to seafood.”

Looks like I should use it for beer batter for fish .. or in a fish pie ?

[Dai]

Think you could be right with your times for hop additions. Will have a go at these next time.

""lemony tang with hop-like floral and honeyed notes on the finish. Crisp and dry it makes an excellent summer drink… a fantastic accompaniment to seafood.”" I can just imagine the looks you'd get if you said that out loud down at the pub!

[Stu McKinlay]

Ed Siddle makes a good very nice Alt. Perhaps he'll give you a suggestion.