Sam Adams Noble Pils
stridex
Trying to clone it. A 5-gal recipe sounds great. I've got a good idea
of the hops (nobles), but I'm not sure when in the boil/dry hop they
should go (and which). I also have no clue where to begin in terms of
the grain bill. As you can prpbably tell, I'm fairly new to this.
Anyone care to steer me in the right direction? Thanks!
stridex
So I've given a first try at a recipe for this one. What do you think?
Batch Size: 5.50 gal
Estimated OG: 1.049 SG
Estimated FG: 1.011 SG
Estimated ABV: 5.04 %
Estimated Color: 4.1 SRM
Estimated IBU: 41.4 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
--------------------------------------------------------------------
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 92.31 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5.13 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.56 %
0.75 oz Tettnang [4.50 %] (60 min) Hops 11.5 IBU
1.00 oz Spalter [4.50 %] (60 min) Hops 15.3 IBU
0.75 oz Hallertauer Mittelfrueh [4.00 %] (15 min) Hops 5.1 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (15 min) Hops 6.8 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 2.7 IBU
1 Pkgs Czech Budejovice Lager (White Labs #WLP802)
Joel
>So I've given a first try at a recipe for this one. What do you think?
Well, I haven't had the SA beer, but that looks like a
recipe for a damn good beer! My only question is why the
1/2 pound of 2-row and not just all good rich German pilsner
malt? Not that I think it'll make a huge difference... just
curious.
--
Joel Plutchak
"New opinions are always suspected, and usually opposed, without any
other reason but because they are not already common." - John Locke
barn...@ureach.com
homebrewers. It doesn't really matter that you use 1/2 pound of 2 row
malt instead of pilsner malt or 1/4 # 20L crystal instead of carapils.
I laugh at all of the beer nerds with their brew software. Good
pilsner beer is all about using the best ingredients, good technique
(including at least 2 decoctions), good water, attention to
fermentation temperature, long cold lager times, not about following
precise recipes.
my 2 cents
Roger
Steve Bonine
I don't disagree with your premise that you can get caught up in complex
recipes with tiny amounts of obscure ingredients. But I do think it's
important to keep track of what you do use, and brewing software is a
convenient way to do that. Just because a homebrewer chooses to use a
computer to keep track of ingredients doesn't mean that they are a slave
to that particular aspect of the process.
Using the best ingredients and good technique are important, and you'll
not end up with a good product without them. But the recipe is
important too. While it might not matter whether there's 20L crystal or
carapils, it does matter that it's there, and it might matter if there
were .5 pound instead of .25 pound. And when you're trying to brew that
same beer again in a year, are you going to be able to find the scrap of
paper where you jotted down what ingredients you used?
Beer nerd. Interesting term. I suspect that most of the people who
participate in this newsgroup are beer nerds and take that as a
compliment. I do. It means that I care enough about the product of my
effort to use good ingredients, careful and proper procedure, and if I
choose to use software to keep track of the recipe that's part of the
whole process.
Scott Sellers
Yeah. I bet there is more improvement to be had in the average
homebrew through better technique and control of the brew
environment than all the recipe tweaking in the world. Looking
at some recipes out there, and the focus on recipe tweaking, it
seems like alchemy is being practised as much as brewing.
cheers,
Scott S
--
Scott Sellers |
scotts...@mindspring.com |
Steve/Aus
<barn...@ureach.com> wrote in message
news:247895af-a685-43bc...@g28g2000yqh.googlegroups.com...
It is questionable about the contribution and benefit (if any) of decoctions
in brewing especially when using fully modified high diastatic malts (such
as pilsner)
Steve W (in Aus)
barn...@ureach.com
the mash, adding a malty character you can't obtain from infusions.
But, everyone has an opinion on decoction mash. I just like to follow
tradition.
Roger
Jarrod L
I know that most agree that there are four noble hops, but SA says they used
five. Any ideas as to what the fifth one might be?
Jarrod
"stridex" <str...@domain.com> wrote in message
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bobdrob
just a guess....;^) regards, bob
"Jarrod L" <chk...@bottom.com> wrote in message
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Joel
>I believe the bottle mentions the fact that they (SA) uses five noble hops.
>I know that most agree that there are four noble hops, but SA says they used
>five. Any ideas as to what the fifth one might be?
The well-known (at least around Boston and Cincinnati)
Hallertauer MarketingFrüh.
stridex
> Jarrod L <chk...@bottom.com> wrote:
>>I believe the bottle mentions the fact that they (SA) uses five noble
>>hops. I know that most agree that there are four noble hops, but SA says
>>they used five. Any ideas as to what the fifth one might be?
>
> The well-known (at least around Boston and Cincinnati)
> Hallertauer MarketingFrüh.
Saaz, Hallertau Mittelfrueh, Spalt Spalter, Tettnang Tettnanger are the
typical 4 nobles. The 5th they use is Hallertau Hersbrucker.
sjde...@yahoo.com
That's what I've heard as the 5 in Noble Pils.
What exactly gets called a Noble hop depends on what definition you
use; some people think it's a traditionally enumerated list of hops
(generally the 4 you list as the typical ones), while others view it
as a descriptive term about hop styles, something like "hops that are
lower in alpha acids (2% to 6%), with the bittering being very
pleasant, and possessing favorable aroma characteristics".
Polish Lublin is very often considered a noble hop.
I sometimes hear people lump EKGs, Fuggles, and even Styrian Goldings
into the noble category, but that's less common.