29 replies to this topic

[HVB]

Yeah, pretty much. I'm boring...

I was not trying to imply that, just trying to understand for my own recipe formulation.

[pkrone]

Oh, no offense taken, dude.     I'm just a fanatic for the malty goodness of light lagers and haven't found a late hop schedule with this low-oxygen thing that I really like yet.   Testing will continue!  

[positiveContact]

I've found that pils alone is just a tad plain and pils/carahell/munich gets a little muddy.   I like the pils/carahell for both helles and pils.

 

for a helles I like to go munich style and put some munich in there.  with so little hops I like the little bit of extra complexity that munich brings.  I also tend to put a little carafoam in for body but I don't find that has much of an impact flavor wise (so no muddying).

[HVB]

95/5 Barke pils/carahell

32 IBU, 60 min addition only

Imperial H-17 yeast.

OG 1.050

When you do this, what is your water and pH like.  Also, are you using lactic or sauergut.  Thanks

[Big Nake]

When you do this, what is your water and pH like.  Also, are you using lactic or sauergut.  Thanks

I thought that Pete mentioned he hadn't tried the sauergut yet.  I would also be interested in the water and I assume it's very low sulfate since all of the LO brewers seemed to be down on sulfate for Czech and German styles.  

[HVB]

I thought that Pete mentioned he hadn't tried the sauergut yet.  I would also be interested in the water and I assume it's very low sulfate since all of the LO brewers seemed to be down on sulfate for Czech and German styles.  

I know he has in the past indicated no suergut but I was not sure if he changed.  That is really a road I do not want to go down now.  I agree on the lower sulfate.  Man that is hard for me to do though, so used to adding at least 60ppm...lol

[Big Nake]

I know he has in the past indicated no suergut but I was not sure if he changed.  That is really a road I do not want to go down now.  I agree on the lower sulfate.  Man that is hard for me to do though, so used to adding at least 60ppm...lol

I know, you're a fan of sulfate.  

 

The saugergut thing is interesting.  On one hand you could possibly create a very nice & unique character just based on how you made the sauergut.  With some German beers, the character is very pronounced and in others you can barely detect it.  In some cases I think it's too much and I would not want to go through extra steps/work to create a character that I'm not really in love with in the first place.  If you try it, please let me know how it goes and what you did.  I actually just put a recipe together outlining the 95/5 grain bill (and then 32 IBUs for pilsner and closer to 20 for helles).  I always feel like helles has a bit more color and maltiness and pilsner is crisper, drier and more pale but I suppose there are variables.  Cheers.

[HVB]

HA .. I just got done with writing up a pilsner that is 95/5 with 33IBUs.  I am guessing on the alpha of my Hallertau tho... I think it is 4%.  This will be back to a 60m boil to achieve the IBU with the lower alpha hops.  I really want to hit it with a half ounce of Hersberker at 10 even tho the purists would say no.

 

While I would like to try the sauergut at some point I am not sure I will.  The beers I have had that I know had it were over the top grape and I just did not like that.  I think I will just stick with lactic for now.

[Big Nake]

HA .. I just got done with writing up a pilsner that is 95/5 with 33IBUs.  I am guessing on the alpha of my Hallertau tho... I think it is 4%.  This will be back to a 60m boil to achieve the IBU with the lower alpha hops.  I really want to hit it with a half ounce of Hersberker at 10 even tho the purists would say no.

 

While I would like to try the sauergut at some point I am not sure I will.  The beers I have had that I know had it were over the top grape and I just did not like that.  I think I will just stick with lactic for now.

In December I found myself at various restaurants, bars and events and I ordered a pilsner on a bunch of those occasions.  One was Half-Acre, another was a "house" pilsner that I later found out was brewed by New Belgium.  Almost everyone of them was 1) excellent-tasting, 2) clear as can be, 3) clearly hopped later in the boil.  Not dry-hopped but some late hops.  The information about how Czech and/or German brewers won't add hops with less than 30 minutes in the boil is interesting and useful.  But as American homebrewers we can also break the rules. 

[SchwanzBrewer]

HOME BREW RECIPE:

Title: German Pils - BIAB #1

Author: Rich

 

Brew Method: BIAB

Style Name: German Pils

Boil Time: 60 min

Batch Size: 6 gallons (ending kettle volume)

Boil Size: 8.5 gallons

Boil Gravity: 1.036

Efficiency: 80% (ending kettle)

 

 

STATS:

Original Gravity: 1.052

Final Gravity: 1.013

ABV (standard): 5.07%

IBU (tinseth): 19.94

SRM (morey): 3.49

Mash pH: 5.99

 

FERMENTABLES:

9 lb - Pilsner (87.8%)

1 lb - Munich Light (9.8%)

0.25 lb - Carapils (2.4%)

 

HOPS:

8.5 g - Nugget, Type: Pellet, AA: 14.5, Use: Boil for 60 min, IBU: 15.55

21.3 g - Hallertau Mittelfruh, Type: Pellet, AA: 2.7, Use: Boil for 20 min, IBU: 4.39

 

MASH GUIDELINES:

1) Infusion, Temp: 154 F, Time: 60 min, Amount: 8.5 gal

 

YEAST:

Wyeast - Bohemian Lager 2124

Starter: No

Form: Liquid

Attenuation (avg): 75%

Flocculation: Medium

Optimum Temp: 48 - 58 F

 

Water: I always add acid to the water to neutralize the residual alkalinity, which is around 150 (?). Also I add some CaCl for more maltiness. I have hard water. Do what you think is best.

 

Recipe notes: I'll probably change the hop schedule and add some 10 min and flame out additions for next time. One of my favorite things is smelling a fresh pils with hallertau in the nose. 

Edited by SchwanzBrewer, 02 January 2020 - 12:34 PM.