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Location:

Germany, United States

What it does :

Spalter is a noble, all-purpose hop that can be used for bittering, aroma, and finishing additions. It is especially valuable for adding aroma and flavor. You can use it to make Abbey Ales, Amber Lagers, Belgian and French Ales, Bocks, Dark Lagers, German Ales, Lambics, Pale Lagers, Pilseners, and Wheat Beers. Substitutes include Hallertauer, Saaz, or Tettnanger.

What it is:

Spalter is a traditional German hop and considered one of the finest noble aromatic hops. It is named for the Spalt region southwest of Nurnberg where it has been grown for many generations. Its character is similar to Tettnanger. It has a very refined, pleasant, and slightly spicy flavor and aroma and a clean finish.

Vital Statistics

Dosage:

Here is some guidance for your hop additions:

• For bittering, add hops as desired no later then 15 minutes from end of the boil.
• For aroma, add hops 5-15 minutes from end of the boil.
• For flavor, add hops 2-5 minutes from the end of the boil.
• For dry-hop character, add directly to the primary or secondary fermenter.

The specific hop amount needed for a 5 gallon (18.9 liter) batch will vary. The main factors that determine quantity are the alpha acid content of your supply, the boiling time, and the bitterness targets for your recipe.

Preparation:

In general, you prepare your hops for use by:

• Ensuring that they are stored in sealed containers under refrigeration for maximum freshness prior to use.
• Pre-measuring the amounts you plan to add for different stages of the wort boil.

Note that hops are available to brewers in a variety of forms (whole, plug, pellet).