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So. Does anyone have any recipes that use A LOT of Hallertau?


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#21 drez77

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Posted 07 December 2017 - 11:50 AM

Belgian styles


Lol we are talking Ken here!
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#22 denny

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Posted 07 December 2017 - 12:23 PM

Lol we are talking Ken here!

 

He needs to broaden his horizons....;)


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#23 ER Pemberton

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Posted 07 December 2017 - 12:35 PM

He needs to broaden his horizons.... ;)

I have explored those horizons and choose to stay where I am! :lol:

On the SABL: I remember reading what Drez posted on their site. A blend of 2-row (pils + pale ale malt?) and C60. You can tell that the beer is late-hopped although I don't know if it's dry-hopped. I also seem to remember someone saying that SABL is brewed with something that is similar (or a commercial version of...) 2206 Bavarian Lager. I wouldn't worry about the yeast as much as long as it was some sort of German strain. I've always been intrigued by the beer because it isn't really to any style... a hoppy, German-inspired amber lager. You generally don't see that and there's nothing about it that I don't like.

#24 pickle_rick

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Posted 07 December 2017 - 04:47 PM

I want to try and blend some American hops like cascade with the Hallertau for shits and giggles.

 

if columbus works well with mt. hood I don't see why not.  I'm thinking of using my US hallertau for some american pale ales or IPAs.


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#25 denny

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Posted 08 December 2017 - 09:59 AM

Another good American/German blend is Cascade and Tettnanger.


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