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Thread: Hallertau or Hersbrucker for Kolsch?

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    Default Hallertau or Hersbrucker for Kolsch?

    I am going to brew Jamil's Kolsch soon, but I realized that different sites have different versions of this recipe. Some have Hallertauer Hallertau hops, while others have Hallertauer Hersbrucker. Is there a big difference between these two? I know Hallertau is a noble hop and Hersbrucker isn't, but I'm not sure that makes a difference. What would be a better choice for a kolsch?

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    Senior Member -Dan-'s Avatar
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    I use anything from SAAZ to Hallertau to Perle and Tettnanger for my Kolsch. All come out tasty and almost the same. Wouldn't worry about it too much at all
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    Thanks -Dan-. I want to give williamsbrewing some business this time, because they are in-state, but they don't have hallertau nor hersbrucker. They have spalt and saaz, however. According to this site "Most Kolsch recipes use Spalt hops." Would this be a good choice?

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    hersbrucker is maybe a little spicier than standard hallertauer and usually a bigger aroma.

    Spalt is the traditional choice for an alt. I'm sure it could be used for kolsch as well, though it is a slightly different flavor than the other noble varieties. More perfumy and less spicy. I prefer the other nobles.
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    Thanks christo. Would you choose Saaz over Spalt for this style?

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    Maybe using Spalt for bittering and then saaz later in the boil would be good. Saaz is always great for aroma
    Sand Gnat Brewing - the beer with a bite!

    Primary:
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    Keg: OB, Smoked Peach Wheat/Rice Beer, RIS (barrel), MooHoo Stout, Bud Light (dry-hop), Bud Light (blueberry)
    Bottled: BDSA, Wood-aged Belgian Strong, Century Ale (10/10/10BW), Cyser, Buckwheat Mead, Fireweed Mead
    On Deck: Amer Standard & Lite Lager

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    I don't think I'm going to do any flavor or aroma additions, just bittering @ 60 minutes. I guess it won't really matter which of these hops I pick, come to think of it. Spalt is cheaper, so I may go with that for bittering.

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    4 to go christo's Avatar
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    Santiam is my new fav "pseudo" noble hop. Here's last year's kolsch I made. It went super quick (unfortunately)

    Brewer: ChriSto
    Beer: kolsch
    Style: Kölsch
    Type: All grain
    Size: 5 gallons
    Color: 4 HCU (~4 SRM)
    Bitterness: 26 IBU
    OG: 1.048 FG: 1.008
    Alcohol: 5.1% v/v (4.0% w/w)

    Water: Soft water. Use 1/2 RO mix with tap.

    Grain:
    7 lb. German Pilsner
    1 lb. Wheat malt
    1 lb. German Munich

    Mash: 70% efficiency
    Single 150°F
    Boil: 60 minutes SG 1.040 6 gallons

    IM @ 15

    Hops:
    17.0g Santiam (6.5% AA, 60 min.)
    17.0g Santiam (6.5% AA, 30 min.)

    Yeast: WLP029 German Ale
    Sand Gnat Brewing - the beer with a bite!

    Primary:
    Secondary: RyePA
    Keg: OB, Smoked Peach Wheat/Rice Beer, RIS (barrel), MooHoo Stout, Bud Light (dry-hop), Bud Light (blueberry)
    Bottled: BDSA, Wood-aged Belgian Strong, Century Ale (10/10/10BW), Cyser, Buckwheat Mead, Fireweed Mead
    On Deck: Amer Standard & Lite Lager

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    Quote Originally Posted by -Dan- View Post
    I use anything from SAAZ to Hallertau to Perle and Tettnanger for my Kolsch. All come out tasty and almost the same. Wouldn't worry about it too much at all
    +1. When you're looking at probably, what, like 10 IBU... I dont think it matters much as long as you stay in the German/Czech/Polish region
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    Senior Member -Dan-'s Avatar
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    Go with 1oz of Perle at 60, then 0.5 Tett at 20 and 0.5 Tett at 5. Works wonder
    Fermenters: Fetter Reifen v2
    Kegged: Big Wave clone, APA

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