[HopDen]

Edelweiss hops from Hop Heaven. Are they "best" for bittering, flavor&aroma or both? Making a German style pils. Thoughts were to use edelweiss across the recipe but not sure, never used before. Maybe magnum for the bittering and edelweiss for flavor&aroma.

Thoughts

[Fire Rooster]

When using a new hop I only use that hop.
This way other hops won't distract.
After that I start to mix.

Cheers

[denny]

Edelweiss hops from Hop Heaven. Are they "best" for bittering, flavor&aroma or both? Making a German style pils. Thoughts were to use edelweiss across the recipe but not sure, never used before. Maybe magnum for the bittering and edelweiss for flavor&aroma.

Thoughts

I think it would be wasted on bittering

[reverseapachemaster]

Edelweiss is a blend of US grown noble or noble-like hops. You're not exactly blowing a rare or expensive hop using it for bittering.

Personally I prefer using hops in the single digit AA% for bittering beers not intended to be aggressively bittered so I would have no problem using the blend for a pilsner. If you paid a premium for the blend and have other suitable options on hand I'd use those first.

[HopDen]

When using a new hop I only use that hop.
This way other hops won't distract.
After that I start to mix.

Cheers

This was my initial thought. In my Czech Lager I use only Saaz hops, either German, Czech or American but usually Czech and really enjoy it. I think a German style pils is supposed to have more bitterness than a Czech Lager so that is the reason for possibly using magnum for the bittering.


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[jeffy]

When using a new hop I only use that hop.
This way other hops won't distract.
After that I start to mix.

Cheers

This was my initial thought. In my Czech Lager I use only Saaz hops, either German, Czech or American but usually Czech and really enjoy it. I think a German style pils is supposed to have more bitterness than a Czech Lager so that is the reason for possibly using magnum for the bittering.


Sent from my iPhone using Tapatalk

I think I would use it alone to see how it contributes to bitterness, flavor and aroma.
However upon checking my records that's not what I did.  Maybe I should have, but I was on a CAP quest and used Clusters for bittering.

[chumley]

You can't go wrong using Clusters for bittering for any type of pilsner. I have used Clusters for bittering on countless pils, and then varied the flavor and aroma hops, sometimes using only one variety. That would be my course of action for Edelweiss.

Off-topic:  My ranking of favorite bittering hops for pilsners:

1. Clusters - classic old school beer flavor
2. Styrian Goldings - same as above, just need more
3. Perle - elegant almost minty bittering
4. Northern Brewer - the berry kind of flavor they add is a bit different, but paired with a good Hallertauer hop can be real good
5. Magnum - the halibut/walleye of hops - they don't add any flavor

Least favorite:

1.  Galena - there's a reason why these hops were named after a lead sulfide mineral

[Andy Farke]

FWIW, I have used Edelweiss as a bittering hop in a few batches. My understanding (as noted by others on this thread) is that you do get some flavor contribution on bittering additions, so it's not entirely wasted. My personal philosophy is that at a homebrew scale, I can do what I want with bittering, because I'm not necessarily worried about cost savings. Sometimes I'll use high alpha Magnum for bittering in my German lagers/ales, but I do think you lose a bit of subtle qualities versus using a lower alpha hop for bittering (echoing what chumley said). Again, just my two cents.


Edelweiss really shines in its late hop aroma/flavor characters, though. I get a gorgeous floral aroma with the blend, which is heavenly in many light German beers (pils, kolsch, etc.). I have a kolsch with it on tap right now, and it's exquisite.


Last year, I made a German-style pils last year using only Edelweiss, and it worked really well. Info here for anyone interested: https://andybrews.com/2022/03/01/winter-pils/


So, my personal opinion is that it's totally worth trying as a "SMaSH"-type beer...or I guess that would be "SMaSB" given that it's a blend.

[HopDen]

FWIW, I have used Edelweiss as a bittering hop in a few batches. My understanding (as noted by others on this thread) is that you do get some flavor contribution on bittering additions, so it's not entirely wasted. My personal philosophy is that at a homebrew scale, I can do what I want with bittering, because I'm not necessarily worried about cost savings. Sometimes I'll use high alpha Magnum for bittering in my German lagers/ales, but I do think you lose a bit of subtle qualities versus using a lower alpha hop for bittering (echoing what chumley said). Again, just my two cents.


Edelweiss really shines in its late hop aroma/flavor characters, though. I get a gorgeous floral aroma with the blend, which is heavenly in many light German beers (pils, kolsch, etc.). I have a kolsch with it on tap right now, and it's exquisite.


Last year, I made a German-style pils last year using only Edelweiss, and it worked really well. Info here for anyone interested: https://andybrews.com/2022/03/01/winter-pils/


So, my personal opinion is that it's totally worth trying as a "SMaSH"-type beer...or I guess that would be "SMaSB" given that it's a blend.

Ok, I am going to go straight edelweiss hops! That's what I had in mind from the outset.

Nice blog Andy!! First time visiting your site. Bookmarked!

[Andy Farke]

Ok, I am going to go straight edelweiss hops! That's what I had in mind from the outset.

Nice blog Andy!! First time visiting your site. Bookmarked!

Have fun! They're a great hop blend...and with a bit of use, you'll certainly find the usage that works for you.


And thank you for the kind words on the blog! It's a labor of love, and my semi-permanent brewing log, and a way to keep my dad (who is also a homebrewer) informed on brewing projects.

[Cliffs]

You can't go wrong using Clusters for bittering for any type of pilsner. I have used Clusters for bittering on countless pils, and then varied the flavor and aroma hops, sometimes using only one variety. That would be my course of action for Edelweiss.

Off-topic:  My ranking of favorite bittering hops for pilsners:

1. Clusters - classic old school beer flavor
2. Styrian Goldings - same as above, just need more
3. Perle - elegant almost minty bittering
4. Northern Brewer - the berry kind of flavor they add is a bit different, but paired with a good Hallertauer hop can be real good
5. Magnum - the halibut/walleye of hops - they don't add any flavor

Least favorite:

1.  Galena - there's a reason why these hops were named after a lead sulfide mineral

Man, how dare you talk mean about my lovely Galena!! I love Galena for its bittering, not as smooth as Magnum, not as distinct as Chinook. It's just right.

RE: Edelweiss hop usage, I've used a ton of them, usually Edelweiss has a respectable AA level, Ive used it at the beginning of the boil to great effect, but it really is a remarkable flavor and aroma hop

[HopDen]

Update: I friggin love these Edelweiss Hops (5.80%) Maybe more so than CZ Saaz but should do a side by side comparison. Used in a German style pilsner at a total IBU of 44. Hopped @ 75, 10,5 & 30min whirlpool at flameout.  Need to purchase some more!!

[hopfenundmalz]

One keg of my Edelweiss Germen Pils is finished. I'm finding it herbal, not so floral. Comments?

[HopDen]

One keg of my Edelweiss Germen Pils is finished. I'm finding it herbal, not so floral. Comments?

I don't get herbal at all. I definitely pick up floral notes. One aspect is that it is "soft"? on the palette and the bitterness is absent of any harshness. Waiting on Ted to get back with me so I can purchase more!!

[Cliffs]

One keg of my Edelweiss Germen Pils is finished. I'm finding it herbal, not so floral. Comments?

interesting, I find it floral, "soft" with a very subtle herbal character, that doesnt venture into the dusty basement character that I sometimes get from HMF.