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US HALLERTAU

Pedigree Traditional German variety, originally selected in the area of the same name.
Maturity Early
Yield 900 - 1400 kg./ha. or 800 - 1250 lb./ac.
Growth Habit Can be variable in production
Disease/Pest Susceptibility Can display reaction to Prunus necrotic ring-spot virus infection. Fairly sensitive to downy mildew, Verticillium wilt and insects.
Pickability/Drying/Baling Fair to good
Cone-Structure Fairly loose, small and light
Lupulin Moderate amount, quite pale
Aroma Very mild, slightly flowery and somewhat spicy
Alpha Acid 3.5 - 5.5% w/w
Beta Acid 3.5 - 5.5% w/w
Cohumulone 18 - 24% of alpha acids
Storageability 52 - 58% alpha acids remaining after 6 months storage at 20°C
Total Oil 0.6 - 1.0 mls/100 grams
Myrcene 35 - 44% of whole oil
Humulene 30 - 38% of whole oil
Carophyllene 10 - 12% of whole oil
Farnesene <1% of whole oil
General Trade Perception Traditional German aroma hop
Possible Substitutions Liberty, German Hallertau, German Tradition
Typical Beer Styles Lager, Pilsner, Bock, Wheat, Kvlsch, Munich Helles, Belgian-Style Ales
Additional Information Limited acreage grown, though seeing increased popularity among craft-brewers. More expensive than the triploid Hallertau, Mt Hood & Liberty, which have better yield . Have seen, for example, Mt Hood sold as simply Hallertau. If you want Hallertau, make sure you are getting the real thing. If you're not sure, ask!
Typical Hop Use Aroma

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