5 replies to this topic

[HVB]

Anyone use this one?  Because of my desire to brew some German beers after my recent trip over there I jumped on a cyber Monday hop deal and picked up a pound each of:

CZ Premiant

Hallertau Mittlefruh

Hallertau Hersbrucker

GR Spalt Select

 

I am familiar with the rest, although I have not used Spalt, but have not heard much about Premiant.  From the description it seems pretty easy going and I think it would blend well with the Hallertau.

 

I am tossing around the idea of a batch this weekend with the following:

 

OG - 1.048-1.050

90-92% Pils

4-5% CaraPils

4-5% Melanoiden or Munch

 

30 IBU of something at 60

14g each of Hallertau and Premiant @ 10

14g each of Hallertau and Premiant @ 0 with a short steep

 

Yeast would be WLP833 if the starter takes off by then or M84 BoPils

 

Water I am thinking

 

Ca – 40

SO4 – 90

Cl – 60

 

pH ~ 5.4ish - I may try to lower it to 5.0-5.1 in the kettle but that is the topic of another post

 

Thoughts on this?  Seems pretty basic and safe to me.  I have some Saaz too kicking around that could find its way in.

[Steve Urquell]

I've seen these and want to try them. Spalt select is a favorite of mine. They have a nice herbal flavor that hangs around in your mouth when used in the 175F whirlpool.

My German Hoppy pilsner APA style beer with Spalt Select.--> https://www.brews-br...py-german-pils/

Edited by chils, 01 December 2015 - 08:47 AM.

[neddles]

I've seen these and want to try them. Spalt select is a favorite of mine. They have a nice herbal flavor that hangs around in your mouth when used in the 175F whirlpool.

My German Hoppy pilsner APA style beer with Spalt Select.--> https://www.brews-br...py-german-pils/

I had that beer! Funny, I was just looking for that thread so I could comment. About all I can add is a +1 on chils comment on the flavor. They were boldly herbal and a little woody the way chils used them. The "herbal" and "woody" were both very pleasant and distinctive without coming off as weird or medicinal, something those terms might suggest. That was a really nice beer.

 

ETA: Curious to hear the thinking behind the kettle pH drop. I remember reading about doing that somewhere but I don't remember why.

Edited by neddles, 01 December 2015 - 09:01 AM.

[Steve Urquell]

Searching for ratings on Premiant hopped beer indicates it may have citrusy/orangy flavor. I know many of the raters are total idiots but I can usually get some useful info if a lot of them have similar comments.

https://www.ratebeer...opburst/117777/
https://www.ratebeer...remiant/294583/

ETA: Said idiot, lol

Tight resistant tarty off white head. Near clear apri-golden body. Carpets, blankets and holes as lacing. Aroma of some hops, caramel, straw, dried dusty apricots, plum peel, roasted candies, lemon peel. Taste; strong malts, hops, caramel, lemon peel, fizzy apricot, bittersyrup, malt liquor (meh), fermented almonds, weed, fish oil, infected bark, dirty rubber, sick wood, meh. Finishes in attempts to the sweet side, but too much fizzy lemon and malt liquor impression. Sticky body, too much carbonation for that abv. Heavy to drink. Reminds me too much about some sick strong beers in Sweden.

Edited by chils, 01 December 2015 - 09:45 AM.

[HVB]

They arrived yesterday, 10.6% AA so they should be good for bittering too.  One of the Hallertau had a real low AA, 2.6 or 2.8%.  I guess they will be fine for flavor and aroma though.

[johnpreuss]

They arrived yesterday, 10.6% AA so they should be good for bittering too. One of the Hallertau had a real low AA, 2.6 or 2.8%. I guess they will be fine for flavor and aroma though.

The low AA is typical of German hops I find. The last pound of Hallertau Mitts I got were the exception coming in at 6.3% AA.