Author Topic: Hallertauer Mittelfrüh = Spicy?  (Read 648 times)

Offline phunhog

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Hallertauer Mittelfrüh = Spicy?
« on: March 15, 2015, 09:38:57 PM »
So I made a Kellerbier using Hallertauer Mittelfrüh. The recipe came from a Zymurgy article a few issues back, basically it is a hoppy, amber german style lager.  Maybe I have never experienced that much Hallertauer Mittelfrüh late hopping but the spicy note is off the chart....I would say it is almost a " chile pepper" type of spicy. Not hot obviously but spicy if that makes any sense.  Has anyone ever encountered that before? I will try to dig up the recipe..

Offline dmtaylor

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #1 on: March 15, 2015, 09:51:43 PM »
There is a certain spicy character to it, although I wouldn't say I could describe it as chili-like... maybe a very very slight chili, like a jalapeno diluted down to 1/20 its usual strength, maybe.
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Offline HoosierBrew

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #2 on: March 15, 2015, 11:07:33 PM »
I get a little spicy but more floral character out of Mittelfruh, fwiw.  People sometimes perceive hops differently, though.  Then there are differences in yearly crop, differences in retailers, etc.
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Offline beersk

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #3 on: March 16, 2015, 04:41:37 PM »
I always thought Mittelfruh was commonly described as more herbal. Which by herbal, I assume people are thinking like parsely/cilantro/basil sort of herbal? I never quite get that. It's kind of hard to describe, but I guess I've never gotten spicy out of Mittelfruh.
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Offline HoosierBrew

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #4 on: March 16, 2015, 04:50:25 PM »
I always thought Mittelfruh was commonly described as more herbal. Which by herbal, I assume people are thinking like parsely/cilantro/basil sort of herbal? I never quite get that. It's kind of hard to describe, but I guess I've never gotten spicy out of Mittelfruh.

Yeah, I don't get that either. A lot more floral to me.
Jon H.

Offline dmtaylor

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #5 on: March 16, 2015, 08:58:23 PM »
It's herbal for sure.  Grass, hay, basil, oregano are all possible descriptors, more than I'd say chili.
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Offline duboman

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #6 on: March 16, 2015, 10:40:00 PM »
I actually use them quite a bit in different styles and I get floral, maybe herbal but not anything I would describe as spicy really
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Offline morticaixavier

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #7 on: March 17, 2015, 02:07:25 AM »
So I'm wondering if there is a regional/seasonal character going on here.

I am sipping the first early glass of a marzen I brewed 2 weeks ago, german munich and pils, german organic mittelfruh all the way through. I was out of magnum so I even bittered with them. And I'm getting an unusual spicey note on the tongue and a hint of chili-like flavor.

On the other hand, I used some of the same mittelfruh a couple months ago and did not notice this character.
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Offline dmtaylor

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Re: Hallertauer Mittelfrüh = Spicy?
« Reply #8 on: March 17, 2015, 02:34:26 AM »
Personally I find I get the most pleasant spiciness from German hops when they are boiled for a full 60-90 minutes, than if I reserve them for the end of the boil.  So you might also be picking up on that.  I love using my homegrown Hallertau for bittering, turns out wonderfully spicy and herbal every time.  Very "German" tasting.  No additional "flavor additions" required -- use them all in the full length of the boil.

Cheers.
Dave

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