Low Alpha Acid Hops

Ingredients
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I am putting together an Alt recipe (1st time) and I am perplexed at the low alpha content of certain hops that are typical for this style, e.g., spalt, tettnanger, hallertau mittlefrau, and saaz, all under 3% and closer to 2%. All on hand. When brewing my other German/Czech style recipes I often use german magnum (15%) for bittering but I am trying to stay “true” to the Alt style in regard to hops and I don’t want to use American hops as a substitute.

If using these low alpha hops for bittering in a 18 gallon batch I think you can see the amounts are ridiculous especially considering that my IBU’s will be 40-45. Equivalent to 17oz’s.

Thoughts/suggestions are appreciated.

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That’s not too unusual to see the alpha acid lower on European hops. I brewed a Germen Pils and used a higher AA hops at 60 and had a 7 ounces of lower AA hops for aroma and flavor and it was wonderful.

I think a charge of Magnum at 60 and the lower AA as the finishing hops would be just fine.

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Use more, or use Magnum. I’d pick Magnum to save money. It’s good enough. I seriously doubt you would notice a difference between Magnum and a higher alpha noble in a blind tasting. Honestly.

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I hear you tbh. When I first started, the noble hops at my LHBS where on the package at least about 3.5 min to 5.5% AA. you can get some decent IBU with 5.5% AA tettnanger, but i ordered some hallertau mittelfruh last year and it was 2.5%, while the suggestion on the site was something like 3.5 to 4.5%.

so, yeah i guess these ones like this are just exclusively for flavouring and they expect you to bitter with magnum.

it’s something to get used to, but honestly i will shy away from these in the future if i think theres a chance it’ll be that low.

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I typically use warrior hops instead of magnum for almost all my recipes needing bittering and usually as first wort hopping. Relying on other hops for the flavor and/or aroma.

I know some claim there is a difference but having some awards and having different judges taste them, it is what I go with.

Besides, fewer hops needed mean lower costs and less chance of vegetable effects.

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I find that using those traditional hop varieties is appropriate for flavor and aroma hops, but their low alpha content makes them fairly unsuited for providing enough bittering.

It’s best to retain those flavor and aroma additions and then use a clean high alpha bittering hop to supplement the bittering level to the desired level recommended for the style. This approach helps avoid creating ‘green’ or ‘vegetal’ flavor in the beer due to a high mass of hop plant matter in the boil.

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I love Magnum hops. Just enough alpha acid to impart a nice bitterness without being “astringent” like some high alpha varieties

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Thanks for the replies everyone. I suppose German Magnum will fit the need.

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A few things to consider:

  • Some of the Alt breweries are using things like co2 extract for bittering additions (Schumacher, for example). You can certainly go that route and get great results.
  • You don’t necessarily need to choose between 15% AA Magnum (or Hercules, another popular high AA hop in Germany) and 2% AA hops–You can go with something like German Perle or Northern Brewer. Those are closer to 5.5-8.5% AA and are plenty often used in Germany as bittering hops (especially Perle, even as dual use, and particularly in Franconia).
  • Given the low AA, I’m guessing your hops are probably 2023 as well. That was a horrible year for German hops. 2024 was far better. I’d consider updating to 2024 hops, and the better quality/higher AA of those nobles will really show in your final beer.
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