So I brew an ‘Americanized’ kolsch style ale with magnum for bittering and then 1/2 oz Amarillo at 20 & 5 minutes remaining in the boil (~25IBU). I have dryhopped it a couple of times with 1/2-3/4 oz as well. I really like this beer but think it can be improved. I am thinking about going more traditional but still using some American hops at non traditional times. I am guilty of changing too many things or overcomplicating matters when trying to tweak a beer…
For my next attempt in a couple of weeks, I am considering using Tettnang for FWH and possibly mixing it with Amarillo for the other additions. I am considering throwing Palisade in the mix or using that in place of Amarillo since it is a bit more mild. The other option would be to just do a regular kolsch with one FWH addition and that’s it but that gets away from my idea.
Any ideas on how I should mix citrusy American hops with something more noblish? Varieties, addition times, amounts, etc.?
Maybe just simplify it by doing a FWH addition and a short hopstand of an American variety?
I would consider Crystal as a finishing hop. It has Hallertau character, but has some American hop character too as Crystal was one of its grandmothers. It has been tasty in an Americanized Pilsner I make.
That sounds like a great idea. Do you think Tettnang is a decent choice to go with it? I have not used either hop and will be placing an order especially for this batch.
I don’t mind the idea of a Kolsch with American hop character, but in a style defined by subtlety it gets overdone quickly. I think that’s what your getting at anyway, but it makes me think of this …
I’ve made a “Kolsch” with domestic Tettnang using WY2112 and folks really enjoy it. I like your idea of blending something along the lines of Amarillo, with a measured touch.
The German Tettnanger Tettnang would be a nice spicy hop to use. The American Tettnang is different, as it has been said that DNA testing showed it to be Fuggles. It will have some US character due to terroir too.
Trust me I am aware that I am not supposed to call it a ‘kolsch’ but it tastes a lot closer to that than an APA since it is much more balanced and has that classic kolsch malt/yeast character. I guess it might be closer to an American blonde ale? I thought ‘Americanized Kolsch Style Ale’ might describe where I am coming from…I simply named it Goslch due to my last name
Got ya. I see that Yakima Valley has Tettnanger but they appear to be of the American variety. At that point I could just go with Willamette since that is a possible substitution for Tettnang and Fuggles and I have a bunch. Probably not the best route…
Like I posted on a different thread, I’ve been wanting to use Sapphire (Saphir) in a kolsch. It’s a Hallertau offshoot, too, that also has some American citrus/tangerine character along with the floral Hallertau thing. It was great in a cream ale and I bet it would be in kolsch, too.
Ok well I think I will just have to wing it a bit. I think I will go with something ‘noblish’ for a FWH addition then maybe Crystal and a small amount of Amarillo for late additions. Probably shoot for 20-25 IBUs with no dry hop this go round. That will get me closer to a kolsch while still not being a kolsch…haha
Thinking something like
1 oz Hallertau, German Tettnang, etc FWH
0.75 oz Crystal 20 min
0.5 oz Crystal 5 min
0.5 oz Amarillo 5 min
Sterling and Motueka are two hops I reach for when I’m trying to put a New World spin on a continental style. Both have some Saaz in their lineage, and definitely have “Noble” character to them. Sterling gets a nice lemonade thing when you start to push the hopping rates and use it late. Motueka has a lot of lemongrass and lime zest, even at lower hopping rates. Neither one is a super-oily IPA hop, but they both have citrus notes.
Me too. I was just meaning that I’ve tasted attempts that were highly hopped and they just seem like pale ales with a lightish grain bill - especially considering the trend towards pale ales and IPA’s with lighter malt character.
Same here. I’ve been chasing the elusive “hoppy lager” for a while now, and I think I’m getting close. I’m interested in hearing what your final recipe ends up as, and how it turns out. It seems like it’s similar to what I’m trying to do myself.
