I have a German style pils I’ve been working on the hop profile for. I’ve settled on mittelfruh and saphir for aroma hops but want to kick up a bit more floral character, like lilac type aromas. Any suggestions on a hop to try to blend in? Doesn’t have to be German in origin.
Perhaps Loral?
Liberty and Mt Hood, but those are Hallertau Mittelfruh derivatives and might be too close. Tettnang?
May sound strange but I did a 100% ahtanum pale ale a while ago and it was extremely floral. Not sure how easy they are to find these days
All interesting suggestions. Have tried the tetts. Delicious but more herbal than floral. I’ll try blending in a bit of lorel and the ahtanum if I can find em.
I’ve had some First Gold that was surprisingly floral (but then, it is related to EKG, isn’t it??) I was hoping to get that orange blossom out of Ahtanum, but was disappointed (could’ve been the Ahtanum batch I had).
Crystal sometimes gives me a super-nice floral note; it’s a hop that seems to do a little bit of everything in a subtle way, not in front but as a complementary supporting hop.
I just picked up some Triskel that is supposed to be very floral, but I haven’t had a chance to try it yet.
Celeia is a floral hop, also. It reminds me more of the stuff they spray on cut flowers to make them smell more floral than fresh flowers.
Indeed. I bought a bunch recently under the impression that they were the Styrian Golding variant that has the orange marmalade character you find in English ales like TTLL, but it isn’t (I believe that one is Savinjski). Instead, the Celeia has a light floral, herbal quality. It’s subtle, but still pretty nice.
The Styrian variety I see the Brit BrewTubers use a lot of is Bobek.
I’m a fan of Strisselspalt.
[quote]Characteristics - Pleasant continental-style aroma, herbal, floral, spicy, citrus, fruit
[/quote]
I am a big fan of Loral in a Pils.
Consider hops high in linalool and geraniol. This is a tool I just found thanks to some insomnia. You can sort on a column. A ranking of 1 is the highest content. Some newer/proprietary hops aren’t on there. Loral is high in linalool IIRC.
And high linalool hops are the ones that most benefit from short cold dry hopping
I just want to add the caveat that these are generalizations given that differing yeast strains will biotransform monoterpenes to varying degrees. What goes in isn’t necessarily what comes out, depending on yeast strain; time, length, and temperature of the hop/dry-hop addition; etc.
Add the recent work on survivable, some hops do well in the boil, others do well as dry hops.