RufusBrewer
Well-Known Member
So I bought some Hallertau Blanc hops, @ 9.1% AA. I was thinking of using them @ 60 minutes additions. My assumption is at 60 minutes you will get mostly generic bitterness flavor, maybe some residual of the hop's varietal flavor and aroma profile.
In other words, all 9.1% AA hops @ 60 minutes will more or less (or nominally) produce the same results. (all other factors being equal). Since I am brewing a German Alt, Hallertau Blanc, pretty close to a German hop, everything should be good.
Then I start reading up on Hallertau Blanc. Just about every body identifies them as "aroma" hops. Not bittering, not dual usage, but bittering exclusive.
I get avoiding a low AA hop to keep from filling up your boil kettle with excess vegetable matter.
If I am getting 9.1% AA, and do not care if I boil off the flavor and aroma profiles, is there a problem?
In other words, all 9.1% AA hops @ 60 minutes will more or less (or nominally) produce the same results. (all other factors being equal). Since I am brewing a German Alt, Hallertau Blanc, pretty close to a German hop, everything should be good.
Then I start reading up on Hallertau Blanc. Just about every body identifies them as "aroma" hops. Not bittering, not dual usage, but bittering exclusive.
I get avoiding a low AA hop to keep from filling up your boil kettle with excess vegetable matter.
If I am getting 9.1% AA, and do not care if I boil off the flavor and aroma profiles, is there a problem?