Budzu

Recipes 

OP, making a wild stab at this, maybe I'll think more about separating the hop varieties throughout the boil, but now I'm thinking the best approach is to mix them all 5 for every addition.

40% 2-row
60% Czech Pils
151F Single infusion 60 maybe 75 minute mash

1.049

HOPS:
FWH - 20 IBU, 90 minute boil
20 minute boil - 10 IBU
10 minute boil - 5 IBU
flameout - another big handful of hops.. or two

That comes out to 2-3 oz FWH, 3-4 oz for each remaining step. total 11-15 oz for my 12 gallon batch.

Thoughts?

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Countertop Brutus Budzu-style

JLem

Recipes 

SA uses Mittelfrueh extensively - it's the prominent hop in their Boston Lager

I had the Noble Pils this past weekend. I thought it was quite good - clean, crisp, flavorful. Should do well on the mass market scene.

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jthoresen

Recipes 

Nobles Pils is a great tasting beer. I just watched the commercial and they show all the 5 hops they use.

hal2814

Recipes 

It was good. I like being able to get a proper pils that wasn't shipped halfway across the world and sat in a green bottle under florescent lights for far too long. I'm not so sure I like the aroma, but the aftertaste was fantastic.

lroog

Recipes 

That is the first real Pils I have ever had. It's an excellent brew and I'll be getting some more before it's gone!

elmetal

Recipes 

I wish the aroma was better but god damn it's a good beer!

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Bottled: Imperial Stout[/SIZE]

ForRealBeer

Recipes 

Budzu,

That sounds like a pretty good start for me, and I expect that there will certainly be clone recipes rolling out.

SA says that they use Harrington, Metcalfe and Czech Pilsner malt.

Bries might be a good source for the Harrington:
Two-row brewers malt: Fully modified two-row organic Harrington barley; the organic counterpart to Briess's two-row malt.

Metcalfe is a Canadian malt if memory serves, and Cargill grows it. Without looking I think it would be easily findable.

Wish I could get some of this still
Wyeast 2247-PC European Lager Yeast
Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export
Profile: This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a
distinctively crisp finish.

Alc. Tolerance 10% ABV
Flocculation low
Attenuation 73-77%
Temp. Range 46-56°F (8-13°C)

Otherwise, Wyeast 2007 would likely work just great.

With a starting of 49 or 50 I think you would be quite well on your way...with the finishing and aroma hops being the magic.

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Schlenkerla

Recipes 

I liked this beer. I got a sixer the other day and drank 3 with an hour, and was thinking I don't have enough!!! Got another sixer the day after...

Definitely a good beer, hopefully this won't stay as a seasonal.

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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

eanmcnulty

Recipes 

I had this on tap last night. I was very surprised by how good it is. It doesn't have a strong hop aroma, but when you drink it, the flavor is like when you first open a bag of hops and breathe it in. Well done!

jgourd

Recipes 

So I'm fairly new to trying out my own recipes, but what do you think about this for hacking together a Noble Pils clone?

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:
9.00 lb Pilsner (2 Row) Ger (2.0 SRM)
0.50 lb Pale Malt (2 Row) US (2.0 SRM)
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM)
0.75 oz Tettnang [4.50 %] (60 min)
1.00 oz Spalter [4.50 %] (60 min)
0.75 oz Hallertauer Mittelfrueh [4.00 %] (15 min)
1.00 oz Hallertauer Hersbrucker [4.00 %] (15 min)
1.00 oz Saaz [4.00 %] (5 min)
1 Pkgs Czech Budejovice Lager (White Labs #WLP802)

I've also thought about replacing the pale malt with more pilsner malt and the crystal with carapils.