I managed to collect a lot of hallertau mittelfruh from my home grown hops last year, unfortunately an injury prevented me from brewing with them more than once until now. And I want to brew a weisse, the question is how much is too much, if possible, for a well hopped weisse with just hallertau mittelfruh? I've only had ones that have been hopped with new world/ modern hops and have never gone overboard with HM before. So suggestions for if this is a good idea or not, and how would you hop one? ie. times, amount, IBUs ( I like bitter beers too) etc. slàinte mhòr!
I think that the reason that most of the hopfenweizens on the market use new world hops late is because the sweet citrus and tropical fruit aromas they contribute work well with the banana esters of weizen yeast. The delicate lemon/floral/herbal/spice you get from Hallertau may not work out with that, but the only way to know for sure is to try! I know that I tried to do one with Centennial before, thinking that the "Juicy Fruit Gum" character would work well with the banana and hint of bubblegum you often get using those yeasts. The white grapefruit and floral character, however, did not.
I’d start with one oz at 60 min and split another oz between 15 min and flameout. I think this would work with either a German or American type Weissbier. Cheers!
I’m not a huge fan of heavily hopped Hefeweizen, I like 8-10ibu. Esters and phenolics don’t ever play well with hops on my tongue but that’s just me. I suppose if you wanted to do it. I’m assuming you are using somewhat old whole hops so I’d probably use 4 oz at 60 min, 4oz at flameout.
Possible but in my experience the alpha acid of home grown hops is greatly reduced. I was talking 5 gallons. I use whatever the calculator tells me for 10 ibus at 60 minutes but OP seems to want something like a hoppy Hefeweizen.
21L batch hops are by far and away the best, most sticky icky (as in feel, not dank aroma/flavour) noble hops I have ever encountered. Made me realise just how crap the homebrew shop bought HM hops I've had before were. I'm assuming they haven't degraded too much as I vac packed immediately after drying and they have been at -18c since then. I have about 1.5kg to play with I made one hefeweisse with them just after drying them, assumed 4% AA and aimed for 20 IBU and I think that was fairly accurate, as well as I could ascertain. I just thought about a recent article I read on Schoenramer and their pils, which is one of my favourite pils, and they use 5 hop additions which is a bit much by german standards, so might try that, albeit with just the one type
No hostility in my comment. I have a decent experience with home grown hops and have had cascade sent to a lab for testing and was shocked at the low alpha acid.
Ha, don't worry, I didn't take it bad at all. I know most homegrown hops don't tend to do as well as commercial ones, but I did tend to these ones really well, harvesting them over a week, so each cone was picked at peak and any wind damaged ones were discarded which doesn't happen on commercial farms. I also tested my soil for pH etc and asked Dr. Peter Darby directly about growing them and he was kind enough to reply and said I was in a good spot on that front. My centennial I reckoned was about 5%AA based on brewing with it in the past, it's much less potent strength wise than the stuff I get imported from the US. Has a lime character though that US ones don't have, but is less potent in flavour overall.
Damn if you were in the states and the shipping wouldn’t be killer I’d gladly pay you to send some my way.
Well I brewed it today, used 300g with 23L in the fermentor. So not NEIPA levels but about 6x what I would normally put into a hefeweisse. Should bottle it next weekend
