Perle is the most popular aroma hop in Germany with its pleasing floral, spice & pepper elements and is especially suited to sessionable pale ale, lagers and other styles where high bitterness would be inappropriate.
SPICE / PEPPER / FLORAL
Perle is the most popular aroma hop in Germany with its floral, spice & pepper elements and it is especially suited to sessionable pale ale, lagers and other styles where high bitterness would be inappropriate.
Perle is described as having much of the same character as Hallertau Mittelfrüh. It has a mild to moderate flavor and aroma that brings pleasing elements of spice and pepper. It also carries some of the signature notes from its Northern Brewer parent, including minty, evergreen, and woody/earthy elements; may also have whispers of pine, green fruit, light florals, and tea.
The hop variety Perle was the result of a breeding program aimed at creating a disease resistant alternative to Hallertauer Mittelfrüh. The new hop didn’t get much attention as a replacement, but did become popular in its own right.
Perle’s pedigree includes a Northern Brewer female and a German male ‘63/5/27’. It is reasonable to surmise that the male had Hallertauer Mittelfruh somewhere in its bloodline based on what the breeding program was trying to accomplish.
Perle remains one of the most popular aroma hops in Germany with just over 3,000 hectares dedicated to it in 2016.
The United States Department of Agriculture has used a tetraploid Perle firstly to create a triploid version, namely Triple Perle, and a new hop USDA Vista
20 LITERS | ABV 5.2 | IBU ~25 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.010
MASH AT 67°C FOR 90 MINS | BOIL 60 MINS
NOTES:
WE HAD THE PLEASURE OF SAMPLING MOST OF THE URBAN CHESTNUT HALLERTAUER BEERS WHEN WE STAYED IN WOLNZACH, BAVARIA. THE BREWER FLORIAN KUPLENT IS A NATIVE OF THE AREA AND NOW SPENDS PART OF THE YEAR THERE AND THE OTHER PART AT URBAN CHESTNUT IN ST. LOUIS, USA.
HALLERTAU PHOTO PAGE
MALT:
• 4350g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM
BOIL:
• 23g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70
20 LITERS | ABV 5.0 | IBU ~20 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.011
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN
NOTES:
WE HAD THE PLEASURE OF SAMPLING MOST OF THE URBAN CHESTNUT HALLERTAUER BEERS WHEN WE STAYED IN WOLNZACH, BAVARIA. THE BREWER FLORIAN KUPLENT IS A NATIVE OF THE AREA AND NOW SPENDS PART OF THE YEAR THERE AND THE OTHER PART AT URBAN CHESTNUT IN ST. LOUIS, USA.
HALLERTAU PHOTO PAGE
• 4390g GLADFIELD PILSNER MALT 1.9 SRM
• 87g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM
• 15g PERLE 8.8% AA @ 60 MINUTES
• 36g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70
20 LITERS | ABV 5.9 | IBU ~22 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.013
MASH AT 67°C FOR 90 MINS | BOIL 60 MIN
NOTES:
HALLERTAU PHOTO PAGE
MASH:
• 4350g GLADFIELD PILSNER MALT 1.9 SRM
• 672g GLADFIELD MUNICH MALT 7.6 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM
BOIL:
• 24g PERLE 8.8% AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70
20 LITERS | ABV 5.8 | IBU ~25 | SRM 10 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.015
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN
NOTES:
HALLERTAU PHOTO PAGE
MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM
• 896g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 5.3 SRM
• 28g GLADFIELD ROAST BARLEY 5.3 SRM
BOIL:
• 16g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g HUELL MELON 7.2% AA @ 10 MINUTES
• 14g HALLERTAU PERLE 8% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70
20 LITERS | ABV 7.5 | IBU ~22 | SRM ~13 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 75 MIN
NOTES:
Mash in at 122°F (50°C); raise to 126°F (52°C) and rest 15 minutes; raise to 145°F (63°C) and rest 30 minutes; then raise to 162°F (72°C) and rest 15 minutes. After that step comes a single decoction: Separate one-third of the mash to a separate burner, bring to a boil, and boil for 15 minutes. Reunite the mash. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. Chill to 46°F (8°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for about 10 days, until fermentation is complete and the beer has cleared diacetyl. Decrease the temperature by about 4°F (2°C) per day until you reach 32°F (0°C), then lager for 4–6 weeks, package, and carbonate.
HALLERTAU PHOTO PAGE
MASH:
• 2980g GLADFIELD MUNICH MALT 7.9 SRM
• 2980g GLADFIELD PILSNER MALT 1.9 SRM
• 400g GLADFIELD TOFFEE MALT 7.6 SRM
• 175g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM
• 14g GLADFIELD LIGHT CHOCOLATE MALT 487.3 SRM
BOIL:
• 14g HALLERTAU PERLE 8% AA @ 75 MINUTES
• 15g HALLERTAU PERLE 8% AA @ 30 MINUTES
• 6g HALLERTAU MITTLEFRUEH 4% AA @ 0 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: FERMENTIS SAFLAGER W-34/70
• 2ND CHOICE: WLP 833 GERMAN BOCK LAGER YEAST
20 LITERS | ABV 6.5 | IBU ~36 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.016
MASH 90 MIN @ 67⁰ C | BOIL 60 MIN
NOTES:
BOCK IS A STRONG LAGER ORIGINATING IN EINBECK, GERMANY
MASH:
• 5150g GLADFIELD PILSNER MALT 1.9 SRM (92%)
• 224g GLADFIELD MUNICH MALT 7.9 SRM (4%)
• 112g GLADFIELD AURORA MALT 29.4 SRM (2%)
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM (2%)
BOIL:
• 24g MAGNUM 12% AA @ 60 MINUTES
• 14g PERLE 8% AA @ 15 MINUTES
• 14g HALLERTAUER HERSBRUCKER 4% AA @ 10 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: SAFLAGER W-34/70
20 LITERS | ABV 5.2 | IBU ~32 | SRM 3.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.010
MASH @ 67°C 90 MINS | SPARGE 3 L | BOIL 75 MIN
NOTES:
MASH:
• 4400g GLADFIELD PILSNER MALT 1.9 SRM
• 40g GLADFIELD LIGHT CRYSTAL MALT 32.0 SRM
BOIL 90 MINS:
• 14g HALLERTAU MAGNUM 14% AA @ 60 MINUTES
• 11g PERLE 8% AA @ 45 MINUTES
• 11g HERSBRUCKER 4% AA @ 5 MINUTES
• 11g SAAZ 3.75% AA @ 5 MINUTES
DRY HOP 3 DAYS BEFORE PACKAGING:
• 11g HERSBRUCKER
• 11g SAAZ
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
20 LITERS | ABV 5.0 | IBU ~28 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM
• 224g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MUNICH MALT 7.6 SRM
BOIL:
• 18g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g SPALTER 4.5% AA @ 20 MINUTES
• 28g SAAZ 3.75% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70
20 LITERS | ABV 5.2 | IBU ~20 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
ALTERNATE MASH
25 MINS @ 50°C
90 MINS @ 67°C
RAISE TO 78°C MASH OUT
• 4150g GLADFIELD PILSNER MALT 1.9 SRM
• 224g GLADFIELD MUNICH MALT 7.9 SRM
• 56g GLADFIELD GLADIATOR (CARA PILS) MALT 4.2 SRM
• 56g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM
BOIL:
• 14g PERLE 8.5% AA @ 60 MINUTES
• 14g SPALTER SELECT 4.75% AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
20 LITERS | ABV 5.9 | IBU ~22 | SRM 6.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.012
MASH AT 67°C FOR 90 MINUTES | BOIL 90 MIN
NOTES:
ALTERNATE MASH
25 MINS @ 50°C
90 MINS @ 67°C
RAISE TO 78°C MASH OUT
MASH:
• 1565g GLADFIELD MUNICH MALT 7.9 SRM
• 1565g GLADFIELD VIENNA MALT 3.5 SRM
• 1700g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD AURORA MALT 29.4 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM
BOIL:
• 14g PERLE 8.0% AA @ 60 MINUTES
• 24g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: FERMENTIS W-37/40
20 LITERS | ABV 6.7 | IBU ~36 | SRM 8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.016
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
BOCK IS A STRONG LAGER ORIGINATING IN EINBECK, GERMANY
MASH:
• 3000g GLADFIELD PILSNER MALT 1.9 SRM (51.7%)
• 2550g GLADFIELD MUNICH MALT 7.9 SRM (43.9%)
• 141g GLADFIELD LIGHT CRYSTAL MALT 32 SRM (2.4%)
• 112g GLADFIELD BISCUIT MALT 30.5 SRM (1.9%)
BOIL:
• 25g MAGNUM 12% AA @ 60 MINUTES
• 14g PERLE 8% AA @ 15 MINUTES
• 14g HALLERTAUER HERSBRUCKER 4% AA @ 10 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: SAFLAGER W-34/70
20 LITERS | ABV 4.6 | IBU ~25 | SRM 2.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN
NOTES:
THIS BEER FEATURES SOME OF THE NEWER GERMAN HOPS AND IS DRY HOPPED WHICH IS UNUSUAL FOR A GERMAN LAGER. SUBSTITUTE USA GROWN AMARILLO FOR THE HALLERTAU AMARILLO
HALLERTAU PHOTO PAGE
MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 15g PERLE 8% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS @98°C :
• 14g ARIANA 12% AA
• 14g CALLISTA 3.5% AA
DRY HOP - 3 DAYS BEFORE PACKAGING:
• 14g HALLERTAU ARIANA
• 14g HALLERTAU CALLISTA
• 14g HALLERTAU AMARILLO
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70
20 LITERS | ABV 4.7 | IBU ~25 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN
NOTES:
Florian Kuplent makes 3 fresh hop beers and blends them because not all hops ripen at the same time. This recipe will give you an idea of the fantastic lager beers he creates in the modern German style.
MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM [98.6%]
• 56g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM [1.4%]
BOIL:
• 9g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 10g HALLERTAU TRADITION 7% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINS @ START 90°C:
• 14g HALLERTAU BLANC 10.5% AA
• 14g HALLERTAU HERSBRUCKER 4% AA
• 14g MANDAARINA BAVARIA 8.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70
20 LITERS | ABV 3.8 | IBU ~36 | SRM 2.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.037 | FG 1.008
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 3050g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 224g GLADFIELD MUNICH MALT 7.6 SRM
• 56 GLADFIELD TOFFEE (CARAMALT) MALT 7.0 SRM
BOIL:
• 10g FIRST GOLD 7.5% AA @ 60 MINS
• 28g CASCADE 5.5% AA @ 10 MINS
• 28g PERLE 5.5% AA @ 10 MINS
DRY HOP 3 DAYS BEFORE PACKAGING:
• 28g CASCADE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
Alpha Acid Composition 4–9%
Beta Acid Composition 2.5-4.5%
Co-Humulone Composition 29-35%
Lupulin Color Yellow
Cone Size Small to medium
Cone Density loose to moderately compact
Maturity: Early Season
Yield: High
Growth Rate: Moderate to vigorous
Susceptibility to Disease and Pests: Low
Storability: Good
Ease of Harvest: Good
Total Oil Composition 0.5–1.5 mL/100g
Myrcene Oil Composition 20-35% (of total)
Humulene Oil Composition 35-55% (of total)
Caryophyllene Oil Composition 10-20% (of total)
Farnesene Oil Composition <1% (of total)
B-Pinene Oil: 0.3-0.6% (of total) 0.2-0.5% (of total)
Linalool Oil: 0.3-0.8% (of total) 0.2-0.4% (of total)
Geraniol Oil: 0.2-0.4% (of total) 0.2-0.4% (of total)
