I am new to home brewing and am brewing recipe that calls for
1 oz. of tettanger hops for the first 60 min. of the boil. I just
noticed that the owner of the brew store I frequent gave me "German
Tettnang" hops. Is this the same thing? If not, can I use them in my
recipe without much difference in flavor? Problem is that I have
already started brewing and the brew store is closed on Sundays and
Mondays.

Any help is appreciated. If it helps the recips is posted below...

Boil Time: 60 minutes

Ingredients for 5 gallons:
6 lbs Light Malt Extract Syrup (EXTRACT)
½ lbs Crystal 40L (MASH)
½ lbs Munich Light Malt (MASH)
4 oz Malto-Dextrine Powder (EXTRACT)
1 oz Tettanger 3.4% BOIL 60 minutes
½ oz Kent-Goldings 6.7% BOIL 60 minutes
½ oz Kent-Goldings 6.7% BOIL 15 minutes
1oz 1.25 Dry Malt Extract (Primer)
1 pkg Wyeast 1098 British Ale

Step Bt Step:
-Place yeast and hops in refrigerator until brew day.
-Do the grain process: Add the crystal and munich grains to 2 qts. of
cold water
and bring up to 155 F. Remove from heat and cover with lid for 45
minutes.
Then strain the liquid into brew pot. Rinse grains with another
quart of water.
Toss the grains.
-Add your malt syrup sxtract and malto-dex to your brew pot and bring
the water
level up to 2 gallons. Bring to a boil.
-Add 1 oz. of Tett and ½ oz. of K. Golding hops at the start of the
boil (60min).
-Add the remaining ½ oz. of K. Golding at the last 15 minutes of boil.
-Cool the wort in a water/ice bath down to 85 F or less.
-Pour wort into your primary fermenter. Add cold water up to the 5
gallon mark.
-Stir wort in fermenter well to aerate and pitch your British Ale
Yeast.
-Ferment in primary for 7 days after bubbling begins.
-Transfer to secondary for 7 days.
-Prime with 1.25 cups Dry Malt Extract and bottle.
-Let age for 10-14 days in bottles.
-Enjoy!!!

"dantraveler" <dantraveler@hotmail.com> wrote in message
news:nau8311daao0gfuqc3lr97evj51rjr3jar@4ax.com...[color=blue]
>I am new to home brewing and am brewing recipe that calls for
> 1 oz. of tettanger hops for the first 60 min. of the boil. I just
> noticed that the owner of the brew store I frequent gave me "German
> Tettnang" hops. Is this the same thing? If not, can I use them in my
> recipe without much difference in flavor? Problem is that I have
> already started brewing and the brew store is closed on Sundays and
> Mondays.
>
> Any help is appreciated. If it helps the recips is posted below...
>
> Boil Time: 60 minutes
>
> Ingredients for 5 gallons:
> 6 lbs Light Malt Extract Syrup (EXTRACT)
> ½ lbs Crystal 40L (MASH)
> ½ lbs Munich Light Malt (MASH)
> 4 oz Malto-Dextrine Powder (EXTRACT)
> 1 oz Tettanger 3.4% BOIL 60 minutes
> ½ oz Kent-Goldings 6.7% BOIL 60 minutes
> ½ oz Kent-Goldings 6.7% BOIL 15 minutes
> 1oz 1.25 Dry Malt Extract (Primer)
> 1 pkg Wyeast 1098 British Ale
>
> Step Bt Step:
> -Place yeast and hops in refrigerator until brew day.
> -Do the grain process: Add the crystal and munich grains to 2 qts. of
> cold water
> and bring up to 155 F. Remove from heat and cover with lid for 45
> minutes.
> Then strain the liquid into brew pot. Rinse grains with another
> quart of water.
> Toss the grains.
> -Add your malt syrup sxtract and malto-dex to your brew pot and bring
> the water
> level up to 2 gallons. Bring to a boil.
> -Add 1 oz. of Tett and ½ oz. of K. Golding hops at the start of the
> boil (60min).
> -Add the remaining ½ oz. of K. Golding at the last 15 minutes of boil.
> -Cool the wort in a water/ice bath down to 85 F or less.
> -Pour wort into your primary fermenter. Add cold water up to the 5
> gallon mark.
> -Stir wort in fermenter well to aerate and pitch your British Ale
> Yeast.
> -Ferment in primary for 7 days after bubbling begins.
> -Transfer to secondary for 7 days.
> -Prime with 1.25 cups Dry Malt Extract and bottle.
> -Let age for 10-14 days in bottles.
> -Enjoy!!![/color]

the hops are the same I'm sure---If it were me I'd throw the extra cup or so
of dme in the wort and get 4-5oz of corn sugar for priming the bottles

buzz--now giving advice after 4 batches