Tettnang: Difference between revisions
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''Notes on '''Tettnang''' gathered automatically from across the wiki. Each | ''Notes on '''Tettnang''' gathered automatically from across the wiki. Each heading links back to the exact section it came from.'' | ||
== From [[ | == From [[Kolsch#hops|Kolsch: hops]] == | ||
* | * We prefer German Tettnanger for our bittering, and we add a very small amount toward the end of the boil. The finishing gravity plays a role here, too—we like our Kölsch on the drier side, so we match our bitterness profile to align with our delicate finish. … | ||
== From [[Italian Pilsner]] == | == From [[Italian Pilsner#BYO|Italian Pilsner: BYO]] == | ||
* '''BYO recipe''' - For bittering the Birra Venezia, we selected Hallertauer Blanc with its white wine aromas. The flavor hop in the middle of the 90-minute boil is the appropriately named Hüll Melon, while the aroma hops are a mixture of the brand new Tettnanger offspring Aurum and the Spalter offspring Diamant, both added in the whirlpool and the lagering tank. They contribute a lingering noble, hoppy-fresh, herbal-spicy, and floral bouquet to the brew. [[Category:Styles]] [[Category:Lager]] | * '''BYO recipe''' - For bittering the Birra Venezia, we selected Hallertauer Blanc with its white wine aromas. The flavor hop in the middle of the 90-minute boil is the appropriately named Hüll Melon, while the aroma hops are a mixture of the brand new Tettnanger offspring Aurum and the Spalter offspring Diamant, both added in the whirlpool and the lagering tank. They contribute a lingering noble, hoppy-fresh, herbal-spicy, and floral bouquet to the brew. [[Category:Styles]] [[Category:Lager]] | ||
== From [[ | == From [[Helles#Hops|Helles: Hops]] == | ||
* | * Foss says they throw in Tettnang during the decoction boil, leaving minimal bitterness. | ||
[[Category:Hops]] | [[Category:Hops]] | ||
Latest revision as of 02:00, 27 July 2026
Notes on Tettnang gathered automatically from across the wiki. Each heading links back to the exact section it came from.
From Kolsch: hops
- We prefer German Tettnanger for our bittering, and we add a very small amount toward the end of the boil. The finishing gravity plays a role here, too—we like our Kölsch on the drier side, so we match our bitterness profile to align with our delicate finish. …
From Italian Pilsner: BYO
- BYO recipe - For bittering the Birra Venezia, we selected Hallertauer Blanc with its white wine aromas. The flavor hop in the middle of the 90-minute boil is the appropriately named Hüll Melon, while the aroma hops are a mixture of the brand new Tettnanger offspring Aurum and the Spalter offspring Diamant, both added in the whirlpool and the lagering tank. They contribute a lingering noble, hoppy-fresh, herbal-spicy, and floral bouquet to the brew.
From Helles: Hops
- Foss says they throw in Tettnang during the decoction boil, leaving minimal bitterness.