What to do with 500g of 2% A/A Tettnang

[SJW]

Im sick of this being in my freezer and now want to use them up. Being so low in A/A I have been reluctant to use them in the quantities that would make much diff. But I have some old lager slurry I am going to use for the last time so there is no need to 'protect the yeast' from too much hops from the boil.
Any ideas how to use with a 100% Pils malt bill.
I also have loads of Northern Brewer and other high alpha hops but want to get rid of the Tet,

 

[sp0rk]

5kg Pils
500g tett @ 10 minutes in a biab bag

Should make for 4.6% ABV and 35 IBUs (using a chiller)
Brewmate says 68 IBUs if you no chill (all cube hopped?)

 

[mckenry]

Go for a Dortmunder Export.

A nice German Lager at the high end of IBU & Alc.

That way you can use the hops all the way through the boil. Its supposed to have the hop character of a Pils and the malt of an (Oktoberfest or a Vienna from memory) but a bit bigger than both. Just did one, not a SMaSH though and loving it right now.

 

[SJW]

OK, Sounds cool, just use it all through the boil and see how it turns out.

 

[SJW]

So a Dort. Export it is. With 50g of 2% Tet @ 90, 60, 30, 15, & 5 min.

 

[mckenry]

OK, Sounds cool, just use it all through the boil and see how it turns out.

I just had a mock up. For 22L to meet Dort style guidelines;
125g @ 60mins
20g @ 5mins
20g @ whirlpool

Still leaves you 335g
Maybe you have to throw the guidelines out!

 

[mckenry]

So a Dort. Export it is. With 50g of 2% Tet @ 90, 60, 30, 15, & 5 min.

That might work - it uses more hops than my suggestion. Probably going to be a bit over specs on IBU, but why not?

 

[Spiesy]

I think the beauty of low alpha hops, is you can add a lot - get a lot of character out of the hops, without risk of a shitload of bitterness.

 

[Phoney]

I shudder to think how much slurry you're going to have at the bottom of your kettle with half a kilo of hops in the boil. I hope your tap is a good distance off the bottom. Or you hop sockin?

 

[Florian]

How old are those hops? I'd assume they are 2009 or thereabouts?

How do they smell? Actually like something you'd like in your beer?

I've done a only cube hopped pils once with a shed load of old, low alpha saaz plugs. The hops smelled pretty horrid but I ignored that.
The beer turned out absolutely horrible, I've kegged it but never actually drank a whole glass of it.

If they smell horrid I'd either dispose or use for bittering at 90 minutes.

 

[Stuwort]

My favourite hop. I just did a belgian with 82%Pils, 11% wheat, 7% crystal, tettnanger and W27 yeast (which I think is T58?). Heavy early, late and moderate dry hopping to 25 IBU. Not a traditional recipe, but a great session beer. Just remember to do your first rest at 51c for 10 min to produce a good head on the beer. Next rest at 65 c for 60 and final at 78c for 10.

 

[DU99]

German Wheat

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 15.2 (Average)

44.19% Pale Ale Malt
44.19% Wheat Malt
11.63% Munich I

1.3 g/L Tettnanger (4% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

 

[SJW]

How old are those hops? I'd assume they are 2009 or thereabouts?

How do they smell? Actually like something you'd like in your beer?

I've done a only cube hopped pils once with a shed load of old, low alpha saaz plugs. The hops smelled pretty horrid but I ignored that.
The beer turned out absolutely horrible, I've kegged it but never actually drank a whole glass of it.

If they smell horrid I'd either dispose or use for bittering at 90 minutes.

I got the hops in the previous Sydney Bulk Buy. It just odd that they are only 2.1% a/a
They smell great but.

My favourite hop. I just did a belgian with 82%Pils, 11% wheat, 7% crystal, tettnanger and W27 yeast (which I think is T58?). Heavy early, late and moderate dry hopping to 25 IBU. Not a traditional recipe, but a great session beer. Just remember to do your first rest at 51c for 10 min to produce a good head on the beer. Next rest at 65 c for 60 and final at 78c for 10.

Yep, as I use the BM i always incorp a 52 deg C or so rest for 10 min, the 61 deg C for 30 min then 71 for 60 Min, then 78.

I shudder to think how much slurry you're going to have at the bottom of your kettle with half a kilo of hops in the boil. I hope your tap is a good distance off the bottom. Or you hop sockin?

I am using a BM, so there is a bit of room under the tap. Never got great results using a hop sock, even a large one. I may run the last 1/3 of the wort through a hop sock to make sure I get my volume in the fermenter.

As for style spec's. I have never cared for spec's.

 

[Stuwort]

Cracked one of the new Tettnanger hopped brews last night (after ten days in the bottle), should be a nice brew once the 'green' taste subsides in six weeks or so. This one had no dry hopping as I was away. Has turned out very mild.

 

[dicko]

Here is one I did with all Tettnang.

My hops were a little higher in A A than yours but it still had a ship load in it.
I just leave my BM settle for around an hour and dont get any hop into the fermenter.
With that amount of hop I usually allow 4 litres loss to trub for a really clean wort.

 

[fletcher]

tettnang...IIPA


throw them all in at flame out.

EDIT: ok...60 mins haha

 

[SJW]

I bumped this till next weekend. Father's Day and all, I can't be bothered.