GunnerMan

Recipes 

Thanks guys, I understand im not going to get a true tasting pils with an Ale yeast, I accept that but I want to use what ever yeast I can to come as close as possible in appearance and taste.

So what im gathering here is the German Ale will be a good yeast if I give it lots of time and cold crash it.

Or use a dry yeast like Safale US-05 if I want a clearer beer in less time and still have the crisp taste.

I don't have a spare fridge around(if I did id just lager) to cold crash my whole carboy after fermentation.

Also I am trying to get something like a Bittburger, which I have never tasted, so I am using a recipe I found on the internet. From what I gathered it is a medium to light bodied beer, with medium maltyness, and a noticeably pressent hop charachter. Some DMS and sulfer may be detectable.


So far I am leaning towards the German Ale, ill leave it in the fermenter for upwards of a month and then bottle it and let it age some more. I migh go buy a secondary so I can let it sit for a while without tying up a primary. I can ferment at around 60-62 degrees.
I am def going to try it an see what happens.

__________________
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Schlenkerla

Recipes 

Don't forget you can bottle lager for 6-8 weeks. It works pretty good just not as good as the regular process.

__________________
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|

Brew-boy

Recipes 

I just used this yeast in a temp to try and make a Schwarzbier. I thought the yeast cleared very well, but did it pass the test? I think it made a good clean great tasting beer. I do not think I could pass this off as a true Schwarzbier but hey it's homebrew and it Shall not go to waste.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

GunnerMan

Recipes 

Yeah im not hoping or expecting it to pass as a true Pils at all, what I am looking for is to get some of the flavor profiles of a pils but keep it fairly crisp and quaffable. Maybe next weekend ill brew it up.

__________________
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Phermenter

Recipes 

count me in

1van

Recipes 

This might fit the bill of what you are looking for

http://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/