Hallertau Hops


Hallertau is a decidedly classic German hop that can be described as having a mild, noble aroma. Secondarily the hop imparts a slightly fruity and spicy character.
There are several varieties available including Hallertau Hallertauer (3 to 5% AAU) and Hallertau Hersbrucker (4 to 6% AAU). The latter is described as having a very pleasant, spicy or earthy aroma. Hallertauer Mittelfrüh (3 to 5.5%) is another clean, spicy German variant. The USA also grows Hallertau (often just listed as 'Hallertau') of the same pleasant, mild yet spicy variety. Hallertau hops are great for aroma and flavor in any German style beer, and is also suitable for use in other European styles, Belgian ales and lagers.


Typical Use : Aroma
Alpha Acid : 3 to 6% AAU
Origination : Primarily Germany, also USA
Commercial Examples : Victory Hallertau Pils
Characteristics : Earthy, Spicy, Noble
Styles : Lager, Pilsner, Belgian Ale
Similar Hops : Tettnanger, Vanguard, Liberty



Hop Characteristics Unavailable

All Grain Recipe - Munich Helles ::: 1.052/1.014 (5 Gal)

Grain Bill

12 lbs. - Pilsner Malt
2 lbs. - Munich Light Malt
3/4 lb. - Vienna Malt
10 oz. - Carapils (Dextrine Malt)

Hop Schedule - 15 to 18 IBU

0.5 oz Hallertau -60 min
0.5 oz Tettnang - 60 min
0.5 oz Hallertau - 20 min
0.5 oz Tettnang - 60 min
1.0 oz Saaz - At Flameout


White Labs WLP838, Southern German Lager Yeast - 1800 ml. starter


Mash at 154° F until complete conversion
Ferment at 48-50F for 7-10 days.
When gravity drops below 1.020 raise temperature to 56-60F for 48 hrs ( diacetyl rest).
Cellar at 32-34F for an additional 4 weeks.


This recipe won siver medal in the Munchner-Style Helles category at the 2001 GABF.
Original recipe from the White Labs website
and was originally supplied by: Paul Davis of Trout Brook Brewery, Hartford, CT

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