Hallertauer hersbrucker

[Clint]

Hello all,
I have some of the above mentioned,around 65g.
Can I use these in a wheat beer? Or what do you suggest?
Cheers

Clint

 

[The Baron]

yes fine in a wheat Clint or use in a Kolsch or similar

 

[chthon]

I once used this as a dry hop. I was very satisfied with it. Don't waste it in a wheat beer, which only needs a small bittering addition.

 

[foxbat]

It'll make a great German wheat or any German style lager. If it were me I'd do a Bavarian Pils.

 

[Clint]

Thanks...I cannot afford lagering space ATM as I'm building stocks and only have one fridge...
So a non lager type....

 

[jceg316]

Would you consider a kolsch as mentioned by @the baron ?

You could make a saison with a bigger late hop addition, you could make an "English" style beer like a best bitter, blonde etc. as Hallertau will go well in those styles.

 

[Clint]

Hmmm. Never tried a kolsch. Just checking the Bible...4kg pilsner,500g carapils...
Any recipe suggestions and what to do with the hops and whether I need any more?

 

[jceg316]

I brewed a kolsch very recently and it came out really well:

3kg lager malt
1kg munich

35g Hallertau @ 60 min
30g Hallertau @ 10 min

I did use safale K-97 yeast but don't like it as it gets stuck. I'd recommend US-05 or another neutral ale yeast.

 

[Clint]

That looks straight forward....I will be placing a CML order this week so could get some malt and a kolsch yeast from them...
Did you lager it?
Is that a lot of Munich?

 

[jceg316]

I didn't lager it, I fermented at 18°C for a couple of weeks then ramped up to 20°C because the yeast had stalled. I transferred the beer to a glass demi as I needed my fridge for something else and left it for a couple of weeks where it finished off. I was gonna cold crash it as I would most ales but didn't bother. TBH I don't lager my actual lagers and they come out great.

Munich can be used 100% as base malt. In this case it's adding a very nice biscuity, bready, grainy flavour.

 

[MrRook]

I did use safale K-97 yeast but don't like it as it gets stuck. I'd recommend US-05 or another neutral ale yeast.

I used K-97 in an alt a couple of years ago that came out quite good.

 

[Clint]

Found out why I ordered the hallertauer....GH black lager....haven't got enough for that now,don't know where the odd 35g went...kolsch it is!

 

[Zephyr259]

Not all munich's are equal, some of the "dark" versions are about 20L/50ebc and that's more like a melanoidin malt, the stuff that can be used as a base malt should max out around 25 ebc. 25% munich in a pale is high but should be extremely tasty, I put 15-20% in my bitters.

 

[jceg316]

I used K-97 in an alt a couple of years ago that came out quite good.

It's not a bad tasting yeast, I find it doesn't attenuate properly and can be difficult to kick start it again.