Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > SA Noble Pils

Reply
 
LinkBack Thread Tools
Old 02-18-2010, 01:25 AM   #41
mbischoff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 36
Likes Given: 1

Default Definitely Kill the Crystal

Quote:
Originally Posted by jgourd View Post
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.

I would go with Carapils Dextrine instead of Crystal... The Carapils will give you the head retention you look for in a pilsner. I am no Jamil, but I don't think the small amount of pale malt give you much here. Someone else might disagree, but maybe best going about 60-40 pilsner to pale malt if you are going to the split the base malt. I prefer to go 100% pils as a base, but that is just me.
__________________
mbischoff is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2010, 04:40 AM   #42
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

Quote:
Originally Posted by mbischoff View Post
I would go with Carapils Dextrine instead of Crystal... The Carapils will give you the head retention you look for in a pilsner. I am no Jamil, but I don't think the small amount of pale malt give you much here. Someone else might disagree, but maybe best going about 60-40 pilsner to pale malt if you are going to the split the base malt. I prefer to go 100% pils as a base, but that is just me.
Yeah the pale won't do anything, but if he wants to use crystal 20 that is fine, carapils is a crystal malt as well. The 20L is used in a low enough % I doubt it'd matter too much either way.
z987k is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2010, 02:19 PM   #43
Budzu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Chattanooga, TN
Posts: 793
Liked 16 Times on 15 Posts

Default

I'm going to link another post with some AWESOME info about brewing this, to keep it in one place for myself Thanks for info Jgourd.
http://www.homebrewtalk.com/f12/sam-...3/#post1892526

Quote:
1. The Noble Pils is 35 IBUs.

2. They krausen theirs as opposed to using carapils, and that's how they get the mouthfeel and head. He figured making an extra bit of wort and taking off about 1/6th of it and storing in fridge or freezer. Same for the yeast starter (1/6 in the fridge). This mixture (wort+yeast) will be added in the secondary once it's actively fermenting and will help clean up diacetyl. Now they don't use this technique to carbonate their beer, but it could be used to do so. In other words, I could lager and then add this actively fermenting yeast in before bottling (need to calculate how much). It would then carbonate without needing priming sugar or DME.

3. He suggested to put 1 oz. of each hop (5 nobles) in a cup, mix, and drop in the boil equally at 60, 15, and 0. Then dry hop with 1.5 to 2 oz. in the same way (all 5 nobles evenly split) in the secondary for about 7 days.

4. Use a docoction mash. Start with 80% of the grain and mash (ratio of 1.25 qts/lb) at 122F until conversion. Boil remaining 20% (also with ratio of 1.25 qts/lb) and add to mash tun once mash is finished to raise temp to 153F *quickly* (a point he emphasized). Mash at 153F until conversion.

5. They lager theirs for 3 weeks at 31F.
__________________
Countertop Brutus Budzu-style
Budzu is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2010, 03:54 PM   #44
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

That's a very non traditional decoction mash.. enough so that I don't know if I'd call it a decoction.

And 122 until conversion? That'll be hours.

z987k is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2010, 08:01 PM   #45
Budzu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Chattanooga, TN
Posts: 793
Liked 16 Times on 15 Posts

Default

That 122 rest doesn't mean complete conversion I am sure. It says "until conversion" also after the amylase rest. I would just go for a normal 30 minute protein rest or so. Surely that's what is meant.

__________________
Countertop Brutus Budzu-style
Budzu is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2010, 10:46 PM   #46
jgourd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Louisiana
Posts: 816
Liked 17 Times on 12 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Budzu View Post
That 122 rest doesn't mean complete conversion I am sure. It says "until conversion" also after the amylase rest. I would just go for a normal 30 minute protein rest or so. Surely that's what is meant.
It is. The rest at 122 is just the protein rest. My mistake.
__________________
jgourd is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 09:11 PM   #47
jkarp
Beer Herder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jkarp's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,105
Liked 33 Times on 29 Posts
Likes Given: 4

Default

Noble Pils is back on the shelf! Yaay!

__________________
jkarp is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 03:38 AM   #48
jgourd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Louisiana
Posts: 816
Liked 17 Times on 12 Posts
Likes Given: 2

Default

And I'm taking another stab at it for my next brew in a few weeks.

__________________
jgourd is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 02:08 PM   #49
Hannable1975
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Central NC
Posts: 596
Liked 11 Times on 11 Posts
Likes Given: 17

Default

Drinking my first ever. I'm no huge SA fan, but this almost makes up for Cherry Wheat ....

__________________
Help me raise money for St. Baldric's and fight for infants and kids with Cancer.
Hannable1975 is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2011, 02:47 AM   #50
grasshopperfirestarter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: santa monica, California
Posts: 248
Liked 25 Times on 19 Posts
Likes Given: 39

Default

good stuff! Just drank one!

__________________
grasshopperfirestarter is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Noble Hops boydak Recipes/Ingredients 8 05-31-2009 01:15 PM
Belgian Pils v. German Pils EamusCatuli Recipes/Ingredients 2 09-16-2008 09:04 PM
Noble Trappist Ale Georgian Novice Extract Brewing 3 04-21-2007 04:22 PM
Dry Hop with Noble Hops uwmgdman Recipes/Ingredients 4 03-01-2007 09:08 PM
APA with noble hops? cweston Commercial Brew Discussion 2 05-02-2006 01:18 PM



Newest Threads