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**Soperbrew** · 03-07-2008, 12:54 AM

I've been searching the net for a clone of Jever Pilsener. Anyone? anyone? Beuler?

http://beeradvocate.com/beer/profile/737/2212/

BigEd · 03-07-2008, 03:06 AM

Quote:

Originally Posted by Soperbrew

I've been searching the net for a clone of Jever Pilsener. Anyone? anyone? Beuler?

http://beeradvocate.com/beer/profile/737/2212/

Without knowing the hops and having the yeast making a so-called "clone" of such a beer is a hit or miss propostion. Your best bet IMO is to brew a generic German/Euro pils. It should be better than a bottle of Jever. The homebrew will be fresh so you won't have to drink an oxidized and skunked brew.

Jever was from the old East Germany so adherance to the Reinheitsgebot is not a worry. I've added some corn and flaked barley to the recipe to lighten and dry the beer. It you are into or up to decoction mashing I would do this one at 128F for 15 minutes and then go to 148F for 60 minutes. If not then just do a 148F main mash.

Five Gallon/All Grain
Generic German Euro Pils

7 lbs German Pils Malt
1 lb Flaked Barley
1 lb Flaked Maize

1 oz Northern Brewer hops @ 60 minutes
1/2 oz Hersbrucker hops @ 30 minutes
1/2 oz Hersbrucker hops @ 10 minutes

Wyeast 2042 Danish Lager Yeast
Est OG 1.046; Est IBU 33

Kaiser · 03-07-2008, 03:27 AM

Quote:

Originally Posted by BigEd

Jever was from the old East Germany so adherance to the Reinheitsgebot is not a worry.

No it's not. It has always been a West German beer.

Regardless of that, Jever has to be brewed to the RHG since it is brewed and sold in Germany.

Jever is a northern style German Pils. These beers are fairly dry and do accentuate the hops. They are also more bitter than your regular run-of-the-mill German pils.

I'd try 100% Pils malt and second the choice of yeast and hops that bigEd posted. I'm not at all sure about what type of hops is used though. I checked a German board, through they had a thread about Jever, they didn't know the hops either. Jever has about 38 - 42 IBU though.

Kai

Kai

Ølbart · 03-07-2008, 11:19 AM

I know of a vague recipe-ish thing from a Norwegian forum, taken from a German forum. It goes something like this:

- only pilsener malt, no caramel or wheat
- low mash temperature, 63°C (145.5 F), for a dry beer
- soft water
- OG 11,5% (1.046)
- 5% ABV, low FG
- Carlsberg yeast with high attenuation, not Bavarian Lager or Czech Pils, which lead to too much residual sweetness
- IBU 42

Hallertau Mittelfrüh hops.

**EdWort** · 03-07-2008, 11:50 AM

I've had a few of these in my days in Germany back in the late 90's. A tasty brew, dry & crisp with a pilsner nose to it. Frischherb they called it.

I love their website. Notice that you have to state to be at least 16 years old to enter it? That's the legal drinking age in Germany.

Kaiser · 03-07-2008, 12:18 PM

Quote:

Originally Posted by Ølbart

I know of a vague recipe-ish thing from a Norwegian forum, taken from a German forum. It goes something like this:

I was looking at that German forum since the recipe looks familiar to me.

Kai

**pjj2ba** · 03-07-2008, 07:57 PM

+1 on the all pilsner. I just kegged a beer last night that I think is headed in the Jever direction, not quite that bitter though. Jever has the highlest level of bittering I've had in a german pils. My brother-in-law (ex-pat living outside Dusseldorf) says I have to try Jever Dark - next visit.

Anyway this beer finished at 1.007, down from an OG of 1.046. I can't remember the IBUs, I think low 30's. At the last minute, as I was weighing out my pils malt, I saw a 1 lb bag of oat malt, so just to be different I tossed that in too. In my little sample last night I couldn't really detect the oat malt. We'll see how the head performs.

As a tangent, I recently tasted a bunch of Dortmunder Export style beers and really noticed the grainy background to all of the beers. This was pretty consistent, the variations we tasted were mostly in bitterness. So we were discussing how to get the grainy flavor. Unmalted barley seems like it might work well (I'll find out). We got to wondering if unmalted barley still conformed to the RHG, and if not, how little of the malting process could one do and have it conform to the RHG.

Kaiser · 03-07-2008, 09:57 PM

Quote:

Originally Posted by pjj2ba

We got to wondering if unmalted barley still conformed to the RHG, and if not, how little of the malting process could one do and have it conform to the RHG.

Nope, only malted grains are allowed in German beers.

Kai

BigEd · 03-08-2008, 02:00 AM

Quote:

Originally Posted by Kaiser

No it's not. It has always been a West German beer.

Regardless of that, Jever has to be brewed to the RHG since it is brewed and sold in Germany.

Jever is a northern style German Pils. These beers are fairly dry and do accentuate the hops. They are also more bitter than your regular run-of-the-mill German pils.

I'd try 100% Pils malt and second the choice of yeast and hops that bigEd posted. I'm not at all sure about what type of hops is used though. I checked a German board, through they had a thread about Jever, they didn't know the hops either. Jever has about 38 - 42 IBU though.

Kai

Kai

My mistake then, I must be confusing that brew with one I had come across maybe 25 years ago in the old Iron Curtain days. I would be inclined to also go with the 100% pils grist although a little flaked barley might still help with drying the beer a touch. Another ounce of Hersbrucker hops spread through the bittering and middle additions should get the IBUs into the right range.

Ermisch · 02-06-2013, 01:47 AM

Well done Kaiser. I have been drinking Jever for the past 27 years and it remains one of my favorites.

The back of the bottle reads, "For 150 years, in the Friesland region of northern Germany, the Jever Brewery has used only pure Friesian spring water and fresh Hallertau hops in a beer that has become prized for its distinctive palate and crisp, dry finish - Jever, The Original Friesland Pilsner."

I've tried to clone a Jever and made a delicious Lager but it was no Jever.

Quote:

Originally Posted by Kaiser

No it's not. It has always been a West German beer.

Regardless of that, Jever has to be brewed to the RHG since it is brewed and sold in Germany.

Jever is a northern style German Pils. These beers are fairly dry and do accentuate the hops. They are also more bitter than your regular run-of-the-mill German pils.

I'd try 100% Pils malt and second the choice of yeast and hops that bigEd posted. I'm not at all sure about what type of hops is used though. I checked a German board, through they had a thread about Jever, they didn't know the hops either. Jever has about 38 - 42 IBU though.

Kai

Kai