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Home Brew Forums > Home Brewing Community > Commercial Brew Discussion > victory prima pilsner
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Old 07-24-2012, 02:42 PM   #51
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Originally Posted by ReverseApacheMaster View Post
I agree. Somebody is buying all their beer I just don't know who it is.
It would seem most people like the beer.
http://www.ratebeer.com/beer/victory-prima-pils/619/
http://beeradvocate.com/beer/profile/345/1010/
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Old 10-18-2013, 08:21 PM   #52
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Every beer is worth a 2nd try, unless of course it's genuinely bad like Bud Clamato.
WOAH WOAH WOAH Partner. Bud Clamato is awesome.
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Old 10-24-2013, 03:54 PM   #53
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This was highly recommended by my local beer store but I was disappointed. It was thin and fizzy.

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Old 10-25-2013, 02:00 AM   #54
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This was highly recommended by my local beer store but I was disappointed. It was thin and fizzy.
It's a pilsner, if it's not thin and fizzy it's not according to style. Certainly one of my favorite summer beers. GOod hop nose to it.
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Old 10-30-2013, 03:19 AM   #55
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Well I love it. As soon as my temp controller gets here I'll be taking a shot at it using the new Mangrove Bohemian Lager, 3% Melanoid instead of decoction and like hops.

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Old 02-20-2014, 03:20 AM   #56
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Default Victory Prima Pils Recipe

This is the real deal...

Victory Prima Pils - Clone
Victory Brewing Company
Directions given by Victory’s Bill Covaleski

Targets:
O.G. 1.054
F.G. 1.011
IBU 52
SRM 3
ABV 5.5%

Batch Size: 15 gallon

Malt:
27 lbs German Pilsner
0.5 lbs Acid Malt

Boil: 90 min

Hops (Leaf):

Sladek 45 min 3.5 oz

Spalt Select 30 min 2.0 oz
Tettnanger 30 min 2.0 oz

Tettnanger 15 min 1.0 oz
Czech Saaz 15 min 2.0 oz

Spalt Select 10 min 1.0 oz
Czech Saaz 10 min 1.0 oz

Sladek 05 min 1.0 oz
Sladek 05 min 1.0 oz [should this be 1 min?]

Yeast: Not identified

Process:

Dough in @ 122 F (8.25 gallon watter assuming 1.2 qts/lb)
Protein Rest 20 min (pH should be 4.2-5.3)
Increase mash temp to 149 F (add 6.08 gallons at 210, or 11.97 gallons at 180)
Sacc Rest 60 min
Recirculation through 155 degree water.
Sparge at 170 F until 18 gal
Boil 90 min (add hops per schedule)
Chill to 60 Degrees
Ferment at 52-55 degreees
Lager for 4 weeks 34-38 Degrees F

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Old 04-10-2014, 05:12 PM   #57
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i'm a bit confused.

so, a sacc rest at 149 for 60. What does "recirc thru 155 degree water" mean? are you bringing the mash up to 155? if so, for how long?

sacc rest at 149 for 60 seems like it would make a beer finish lower than 1.013. Target seems strange because website says it's 5.3%. Unless they are watering post-ferment.

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Old 11-19-2014, 03:22 PM   #58
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Quote:
Originally Posted by adamk816 View Post
This is the real deal...

Victory Prima Pils - Clone
Victory Brewing Company
Directions given by Victory’s Bill Covaleski

Targets:
O.G. 1.054
F.G. 1.011
IBU 52
SRM 3
ABV 5.5%

Batch Size: 15 gallon

Malt:
27 lbs German Pilsner
0.5 lbs Acid Malt

Boil: 90 min

Hops (Leaf):

Sladek 45 min 3.5 oz

Spalt Select 30 min 2.0 oz
Tettnanger 30 min 2.0 oz

Tettnanger 15 min 1.0 oz
Czech Saaz 15 min 2.0 oz

Spalt Select 10 min 1.0 oz
Czech Saaz 10 min 1.0 oz

Sladek 05 min 1.0 oz
Sladek 05 min 1.0 oz [should this be 1 min?]

Yeast: Not identified

Process:

Dough in @ 122 F (8.25 gallon watter assuming 1.2 qts/lb)
Protein Rest 20 min (pH should be 4.2-5.3)
Increase mash temp to 149 F (add 6.08 gallons at 210, or 11.97 gallons at 180)
Sacc Rest 60 min
Recirculation through 155 degree water.
Sparge at 170 F until 18 gal
Boil 90 min (add hops per schedule)
Chill to 60 Degrees
Ferment at 52-55 degreees
Lager for 4 weeks 34-38 Degrees F


How can this be turned into an Extract recipe?
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Old 11-19-2014, 09:13 PM   #59
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Originally Posted by pigpigthepig View Post
How can this be turned into an Extract recipe?
buy 5 gallons of prima pils, put in your kettle, boil for 1 minute, cool down, put in storage vessel and carbonate.


On the serious side, this recipe has a lot of things with it that are going to come out way different when trying to go to extract. The best you could do is use pilsner extract which I could almost guarantee you it is not 100% pilsner and then steep aciduated malt or adjust with acid if you can.

the rest would be the same.

Big differences are that you are not going to do a multi step mash to break down the proteins in an extract and who knows what they mashed their grains at or what grains they used.
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