74 replies to this topic

[positiveContact]

Down to 0.5C now. Should aid with clearing. I'm getting a sense of what the beer will be like now. Still not a clear picture though since it's quite cloudy at this early stage. It's going to have a pleasant sweetness of malt with the saaz hops. Nice clean yeast profiles as you might expect based on the yeast selection.

I'm glad you guys convinced me to up the Abbey malt. I'm thinking castle could be one of my favorite maltsters. Chocolate and this Abbey malt seem much richer and more nuanced than I'm used to.

[positiveContact]

this beer is getting mighty tasty!

[positiveContact]

Oh man tasty. The carahell and castle abbey malt add a really nice malt sweetness.

[HVB]

You know where I live... Just sayin

[positiveContact]

You know where I live... Just sayin

 

LOL!  I wish it wasn't quite as long of a drive or I would.  You should always let me know if you'll be heading up to NH though.  It probably wouldn't take me long to get close to your path while you head north

[HVB]

LOL!  I wish it wasn't quite as long of a drive or I would.  You should always let me know if you'll be heading up to NH though.  It probably wouldn't take me long to get close to your path while you head north

Hoping latter the Summer but we have to see where the world is with everything. I am getting the itch for a NH trip though.  

[positiveContact]

saaz burps are the best.  the freshest of burps.

[positiveContact]

[Gusso]

I've got an Italian pils in the fermenter. Basically done fermenting now - 1.007. Going to DH for a few days then lager for a couple of weeks. Did this with34/70 (one pack) under 25psi. Fermentation was fast, started this Sunday afternoon.

[positiveContact]

Never made an Italian pilsner. What makes it Italian?

[HVB]

Never made an Italian pilsner. What makes it Italian?

Dry hopped pilsner really.

"The bitterness should be assertive, yet harmonious, like any proper pilsner beer. Pivo clocks in at 40 IBUs, but the majority of that comes from aroma hops added in the last 30 minutes of the boil. The fermentation needs to be clean, to allow the hops to shine through. Weihenstephan 34/70 is the origin of our yeast, and I always suggest this strain to other brewers."

[HVB]

Here is an idea

[positiveContact]

I can't remember if I ever tried to dry hop a pilsner. I probably did.

I remember a very specific night when my wife was pregnant with our first that I had a Sam adams hoppy pilsner that really was fantastic.

[Gusso]

Mine turned out way bigger at OG. Gonna extra dry hop it. And turned out a lower FG, too.

Edited by Gusso, 24 April 2021 - 06:24 PM.

[HVB]

Mine turned out way bigger at OG. Gonna extra dry hop it. And turned out a lower FG, too.

I feel a pilsner should be closer to 1.007 than 1.010. Dryer is better imo.

I remember a very specific night when my wife was pregnant with our first that I had a Sam adams hoppy pilsner that really was fantastic.

HA! I miss that beer.

[positiveContact]

I feel a pilsner should be closer to 1.007 than 1.010. Dryer is better imo.

HA! I miss that beer.

 

I had to look it up - noble pils!  probably the best beer Samuel Adams ever made (at least that I've tried).  I'm not sure what I'd think now but back in 2009/2010 I recall it being super bright and hoppy.  very enjoyable.

 

doing some googling I see the idea was they used a blend of noble hops (Tettnang, Spalter, Hallertauer M&H and Saaz).  I can't say I keep all of those on hand

[positiveContact]

so I still have some of this pils kicking around.  had some with my brother today and very fresh tasting still.  he normally isn't big on pils but he opted to take some of this home with him.  that's about the best compliment I can get.

Edited by Mando, 05 July 2021 - 04:09 PM.

[positiveContact]

I've managed to save a little bit of this beer until now but it will kick very soon.  tomorrow I make more. same recipe because I think it's perfect as is.

[positiveContact]

final recipe from my notes:

 

10 gallons

16 lb Best Malz Pilsen

12oz carahell

6oz castle abbey malt

 

1.5oz magnum @ 45 min

2oz saaz @ 0 min

3oz saaz hopstand

 

Finished water profile:

Ca: 31 ppm

Mg: 3 ppm

Sodium: 29 ppm

Sulfate: 21 ppm

Chloride: 64 ppm

Bicarb: -121 ppm

 

mash pH: 5.3

 

Mash water volume: 9.46 gallons

Sparge water volume: 3.5 gallons

 

ferment on 34/70 @ 52F to start and then ramp as you go

 

I also spund during the end of fermentation so it's all carbonated before I even keg it.

[HVB]

I looked back a bit and did not see the recipe and was going to ask for it and boom it happened!  Sweet.

 

I hope to brew soon.  Been too long and something like this would be awesome to be on tap.  I would have to omit the abbey malt since that is not stocked in my cellar ..lol