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Old 04-06-2011, 06:53 AM   #1
TenaciousBrew
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Default All-Grain - Noble Pils

Recipe Type: All Grain
Yeast: WLP802 Czech Budejovice Lager Yeast
Yeast Starter: 100ml
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.068
Final Gravity: 1.018
IBU: 34
Boiling Time (Minutes): 173
Color: 4.2
Primary Fermentation (# of Days & Temp): 7-17 at 42 F
Secondary Fermentation (# of Days & Temp): 21 at 32 F
Tasting Notes: The five Noble hop varieties in this beer deliver a fresh and citrusy hop aroma which

The five Noble hop varieties in this beer deliver a fresh and citrusy hop aroma which is nicely balanced by the honeyed malt character from the traditional Bohemian malt.

Noble Pils
Bohemian Pilsner

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 9.18 gal
Boil Time: 173 min

Ingredients

Amount Item Type % or IBU
11.00 lb Bohemian Pilsner (1.9 SRM) Grain 91.67 %
1.00 lb Carapils (1.5 SRM) Grain 8.33 %
0.33 oz Tettnang [4.50 %] (60 min) Hops 5.7 IBU
0.33 oz Saaz [3.10 %] (60 min) Hops 4.0 IBU
0.33 oz Hersbrucker [3.00 %] (60 min) Hops 3.8 IBU
0.33 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 5.1 IBU
0.33 oz Spalter [3.20 %] (60 min) Hops 4.1 IBU
0.33 oz Spalter [3.20 %] (15 min) Hops 2.0 IBU
0.33 oz Saaz [3.10 %] (15 min) Hops 2.0 IBU
0.33 oz Tettnang [4.50 %] (15 min) Hops 2.8 IBU
0.33 oz Hallertauer Mittelfrueh [4.00 %] (15 min) Hops 2.5 IBU
0.33 oz Hersbrucker [3.00 %] (15 min) Hops 1.9 IBU
0.33 oz Hallertauer Mittelfrueh [4.00 %] (0 min) Hops
0.33 oz Hersbrucker [3.00 %] (0 min) Hops
0.33 oz Saaz [3.10 %] (0 min) Hops
0.33 oz Spalter [3.20 %] (0 min) Hops
0.33 oz Tettnang [4.50 %] (0 min) Hops
Add these hops to the secondary for 7 days with one of these
http://www.northernbrewer.com/brewin...w-infuser.html
0.33 oz Hersbrucker [3.00 %] Hops
0.33 oz Spalter [3.20 %] Hops
0.33 oz Hallertauer Mittelfrueh [4.00 %] Hops
0.33 oz Tettnang [4.50 %] Hops
0.33 oz Saaz [3.10 %] Hops

Beer Profile

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.60 %
Bitterness: 34.0 IBU
Est Color: 4.2 SRM

Mash Profile

Mash Name: Decoction Mash, Single Total Grain Weight: 12.00 lb
Sparge Water: 6 gal
Sparge Temperature: 168.0 F

Mash Procedures: This Is how I think you should do the mash.
Protein Rest: Take 80% of your grains (9.6 lbs). and 10.25
quarts of water and steep at 122 F for 35 min. Bring the
rest of your grain and 2.5 quarts of water to a boil then
add it to your tun. Bring tempature to 153 F for 45 min.

Fermentation

Primary: 42 F for 1-3 weeks
Secondary: 32 F for 3 weeks

Notes

I recommend using the Krausening technique for bottling. http://www.homebrewtalk.com/wiki/index.php/Krausening
So I spoke to a guy at Sam Adams this morning after he read my email asking for some info on this beer so that I could brew it myself throughout the year. Here's what he had to say about this brew:

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.

So I'll start with this and see how it goes. He did mention that he did not know the *exact* recipe, but that it would be pretty close. I still don't like the hop schedule, but I'm willing to try a few different versions. I mean, either way, the beer will be good.

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Old 07-12-2011, 06:17 AM   #2
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How did this turn out? I'm looking to do a pretty hoppy pils soon and wonder how the noble hops acted being split equally like that.

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Old 07-22-2011, 06:10 PM   #3
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I'm interested in this too, but that looks like a hop soup.. wondering if they play well together like that?

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Old 01-12-2012, 05:47 AM   #4
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I do my noble pils exactly the same way, it's always a hit.

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Old 01-25-2012, 02:25 AM   #5
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I am going to try a variation of this in the Belgian Triple retrospect with raw honey...

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Old 03-24-2012, 05:48 PM   #6
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Any updates on this Tenacious?

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Old 04-22-2012, 04:38 PM   #7
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I am brewing this recipe today. I will let you know how it turns out.

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Old 04-29-2012, 09:54 PM   #8
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Quote:
Originally Posted by jxm2119 View Post
I am brewing this recipe today. I will let you know how it turns out.
Did you end up brewing this? Thinking about doing this one myself
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Old 05-21-2012, 03:56 PM   #9
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I think Sam Adams lists Noble Pils at 4.9%. This is quite a bit higher than that

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Old 04-28-2013, 05:41 PM   #10
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I brewed this 6 weeks ago. I got it in the keg on Friday. It came out cloudy, and really hoppy. Tastes fine other than it looks like wheat beer, but quite a bit hoppier than the Sam Adams version.

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