Tettnang

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.