The title says it all. I was browsing the contents of my freezer and saw some leftover Columbus and Tettnanger hops. I know they are very different and I’ve never seen them together in a recipe. However, I want to brew a “everything but the kitchen sink” brew in the near future using leftovers. Any suggestions for a particular style that might work with this combo?
IIRC, Denny's Rye Smile IPA uses Columbus and Mt. Hood, so maybe try that subbing the Tettnanger for the Mt. Hood.
I personally am not a fan of the dank flavor that Columbus can provide so I would suggest that you solely use this hop for bittering and then use the Tettnager for flavor/aroma. I would think you could make a number of beer styles with this combo. Maybe make a Blonde Ale? Cheers!
And I absolutely love the dank of Columbus, so, I propose used the tettnang for bittering and Columbus for dry hopping. Use this with a malty pale, preferably in the 7 abv range.
There's a reason for that. Can't say that I've ever heard of someone having fantastic results with these things. That said, I'd advise you to brew two different beers and use Tettnang in one and CTZ in the other. You could always split one big wort into two smaller ones and add the hops at flame out or do a partigyle.
What reason? Denny Conn’s Rye IPA uses Columbus and Mt. Hood, and the beer is very nice. I have had beers with Columbus and Hallertau Mittelfrüh that were great drinkers.
Let me first say that the following are my opinions and are not to be taken otherwise. Hopefully they stimulate an open discussion on recipe formulation and not a flame war. With that disclaimer out of the way, here we go: They are two vastly different hops with vastly different profiles. Using them together does not complement the varietals, rather they clash rather violently. I guess if you want to make an IPA that tastes like the 1990s, then knock yourself out. I just don't know anyone that wants to brew crystal malt heavy East Coast IPAs any more. 11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.69 % 3.00 lb Rye Malt (4.7 SRM) Grain 18.46 % 1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 % 0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.08 % 0.50 lb Wheat, Flaked (2.0 SRM) Grain 3.08 % 1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 42.5 IBU 1.00 oz Mt. Hood [6.00 %] (60 min) (First Wort Hop) Hops 20.0 IBU 0.50 oz Mt. Hood [6.00 %] (30 min) Hops 7.0 IBU 1.50 oz Mt. Hood [6.00 %] (1 min) Hops 1.2 IBU 1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days) Hops BTW, 5 oz. of hops in a 5 gallon batch with half of those ounces being added as bittering charges is an outdated technique and there's a reason why people don't use it any more. Right on. I simply don't think that these hops complement each other well and that there are better uses for them. Your mileage may, very obviously, vary. I feel that this is a case of "just because you can does't mean that you should". There would be more great beer out there if brewers kept that old adage in mind.
You’re entitled to your opinion. I will stand by mine. Using hops that are complimentary is one technique. Contrast is another. As to techniques, I like some bitterness in my beers, and have brewed some historic IPA recipes that are very good drinking beers. A dry and bitter beer often makes me want another sip. Zum Uerige Altbier is a prime example, love it at the source.
I would expect no less. Can you honestly think of a recipe where this philosophy works? IMO, different types of hops need to be used differently. Example: if you tried to hop an NEIPA with a Noble varietal instead of the hops that are normally used and at the same rates, you'd end up with a less than palatable beer. Same goes if you used tropical hops instead of Noble hops in a traditional Pils recipe. As do I and I agree with you completely about dry and bitter beer.
Hops with a citrusy/nobel character work really well in a Pilsner. The wife had a Mandarina Bavaria pils in Germany that was tasty. Amarillo is a citrusy hop, it plays very nice with the piney Simcoe. I agree that low AA, low oil noble hops aren’t what you want in a “juicy” NEIPA. Too much vegetable material for me. Just back from a trip to NM. The server at the hotel bar would look at me and say “Elevated?”. Yes! https://beerandbrewing.com/la-cumbre-brewings-elevated-ipa-recipe/
Recipes can easily be reformulated to suit personal tastes. Point is, there was something about the recipe that folks liked in the first place, which is why its a known recipe that has been brought up a couple of times in the thread.
I’ve made a saison with tettnanger as the primary hop. I was looking for something fruity, and at the suggestion of my homebrew store go to guy, I used Amarillo at flameout. Worked well.
