Hallertau Blanc CRYO Hops (Germany)
Related products
A base malt from barley varieties that pick up almost no colour during malting. For very pale Pilsners, Lagers and light beers: wherever colour should stay as low as possible....
A malt from a specially bred barley variety free of proanthocyanidins: the polyphenols behind astringency and chill haze. Also recommended for Hazy IPA and other hazy styles,...
A base malt from the traditional Alexis barley variety. For all beer types with an emphasis on foam. EBC 2.8–4.
A Vienna-type base malt: a rich golden colour and a full malty flavour. For Export, Märzen and Porter. EBC 8–10.
A Munich-type base malt for amber to dark beers. For Export, Märzen, Alt, wheat beers, Bock and strong beers. EBC 11–20.
A Pilsner-type base malt, rich in enzymes and extract. The base for Pilsner, Lagers, Helles, Kölsch and Export: and the starting malt for most other styles. EBC 3–4.9.
An English base malt from the Maris Otter barley variety, grown mainly in Norfolk, where Crisp also malts it. The classic of English Ales: from Milds through Golden Ale and IPA...
A Vienna-type base malt from English two-row barley, kilned to a slightly higher temperature than pale ale malts. For Vienna Lager, Alt, Kellerbier and Kölsch. EBC 5.5–9.9.
Product detailed description
Hallertau Blanc is a German variety with a wine-like character: gooseberry and white grapes with grapefruit, lemongrass and currant.
Cryo Hops form: concentrated lupulin separated from whole hop cones at extremely low temperatures, with the essential oils and resins preserved. The pellets are roughly twice as intense as T90 pellets: plan on about half the usual dose. Less plant material also means lower beer losses and a cleaner expression with no grassy notes.
Additional parameters
| Category: | German hops |
|---|---|
| Country of origin: | Germany |
| Beer style: | APA, Belgian Ale, NEIPA, Wheat Beer, Saison |
| Aroma: | Citrus, Sweet fruit |
| Type: | aromatic hops |
| Form: | Cryo |
| Alpha acid: | 18,4% |
| Beta acid: | 4-7% |
| Total oil: | 1,7 ml/100g |
A New Zealand variety famous for its wine-like character: white wine, gooseberry and grapes recalling Sauvignon Blanc. Best in late additions and dry hopping; for bold Pale Ales...
A new-wave German aroma variety: passion fruit and pineapple with jasmine and tangerine, joined by the berry character of blackcurrant and gooseberry. For modern Pale Ale, IPA...
An Australian aroma variety that lives up to its name: juicy raspberry and redcurrant over tropical fruit, with white-wine notes recalling Pinot Gris. Recommended for APA, IPL...
Nelson Sauvin in Cryo form: white wine, fresh gooseberry and grapes. Concentrated lupulin with double the intensity, ideal for dry hopping.
A German aroma variety with a spicy, fruity-floral aroma and a hint of tangerine. Great for Lagers, wheat beers and Belgian styles.
A traditional Alsatian variety with a delicate, balanced aroma: spice, citrus, flowers and herbs. For Lagers, Pilsners, Saison and Belgian Ales.
A New Zealand dual-purpose variety with a darker profile: black pepper and pine with plum and dried fruit. A traditional choice for Lagers, Amber Ale and Stout.
A New Zealand aroma variety with notes of orange marmalade and flowers. It shows best in late boil additions and in dry hopping.
Discussion
Be the first who will post an article to this item!
