Sam Adams Noble Pils clone

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My nly recommendation is to check frequently for diacetyl. I followed the Zymurgy recipe and it was close, but I had a lot of diacetyl from yeast strain.
 
After looking at the Samuel Adam's webpage for the Sam Adams Noble Pils, they state clearly the types of grains they use and other key pieces of info (see below).
I took the below and mashed it with the Zymurgy recipe within BeerSmith, and came out with something close (in numbers) to Sams #'s. I can't hit the color based on the malts.Used. Also, for a unique taste, i did research into what "Sam Adams Lager Yeast" is, and most signs point to Wyeast 2124; which makes sense given some of the other properties of this beer. Below the Sam Adams site Notes I pasted my recipe for anyone interested. I'm brewing in a week or two, curious as to everyone's thoughts, and of course I'll keep you posted.

---FROM SAM ADAMS WEBSITE---
MALT:
- Two-row Harrington, (this can be found in Briess 2-row brewers malt)
- Metcalfe and Copeland pale malts, (this can be found in Cargill 2-Row Pale)
- Weyermanns Floor Malted Bohemian Pilsner Malt (Key ingredient they talk about for the unique flavor in several videos about noble pils; was also discussed much earlier in this thread)
HOPS: all 5 noble hops
COLOR: 5 SRM
IBUs: 34
OG: 12.7° Plato - (is about ~1.051 OG)
Alcohol by Vol/Wt: 4.9%ABV - 3.8%ABW
Calories/12oz.: 169

++++++++++
-StephenS Recipe for Sam Adams Noble Pils-

TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.99 gal
Post Boil Volume: 6.07 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.63 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 33.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.00 gal Poland Spring (R) Water 1 -
2.00 gal Distilled Water Water 2 -
5 lbs 12.0 oz Pale Malt - 2 Row (Cargill; Metcalfe an Grain 3 57.5 %
2 lbs 4.0 oz Floor Malted Bohemian Pilsner Malt (Weye Grain 4 22.5 %
1 lbs 12.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 5 17.5 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 6 2.5 %
2.30 oz Hallertauer [4.00 %] - Boil 60.0 min Hop 7 33.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
0.50 oz Saaz [4.00 %] - Aroma Steep 3.0 min Hop 9 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Aroma Steep 3.0 min Hop 10 0.0 IBUs
2.0 pkg Bohemian Lager (Wyeast Labs #2124) [124. Yeast 11 -
0.80 oz Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
0.60 oz Saaz [4.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
0.40 oz German Spalt [4.30 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.20 oz Hersbrucker [3.75 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs


Mash Schedule: BIAB, Light Body - stephen
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In - really add 4 gallo Add 33.40 qt of water and heat to 122.0 122.0 F 10 min
Saccharification Add 0.00 qt of water and heat to 154.0 154.0 F 60 min
Mash Out - Rinse of Mash in Add 1.50 qt of water and heat to 170.0 170.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
 
Nearing the end of my lagering. Tasted it and holy smokes it is close. I decided to dry hop for 2 weeks since I was dry hopping at such a cold temp (doing while lagering) and at one week hadn't yet achieved the nose I was looking for. Will taste this weekend, hopefully the extra dry hopping doesn't funk up the flavor.
 
I like the sounds of this. Please let us know how it turned out. I am curious about the salt hop I've heard it has a strong taste.

I did make a pils with that yeast and I did have diacetyl. From now on I raise the temp after two or three days and I keep raising it to keep the airlock going strong for as long as possible. I have heard that all yeasts put out diacetyl but some yeasts clean it up better than others. This one in particular needs time.
 
Sorry it took so long for my reply but yes this recipe was very close. I added my tasting notes below and the suggestions to myself on how to change the recipe next time. I think with my recipe and tinkering it with the notes below you can get VERY close.
++++++++

-A little too dry and slightly too bitter. Cut back on the bittering hops next time, and mash at slightly higher temp (try 155F next time).
-Add Hallertauer to the aroma steep and increase amount of Hallertauer in the dry hop.
-Crush some of the grains a bit more to add a bit more complexity and a touch of a grainy flavor to the taste.
 
steveschulte34 said:
Nearing the end of my lagering. Tasted it and holy smokes it is close. I decided to dry hop for 2 weeks since I was dry hopping at such a cold temp (doing while lagering) and at one week hadn't yet achieved the nose I was looking for. Will taste this weekend, hopefully the extra dry hopping doesn't funk up the flavor.
Click to expand...

I just brewed this up two days ago. I'm going to dry hop this, but I'm curious how yours turn out steveschulte34. I've never dry hopped a lager and I've heard/read that the optimal dry hop temp is in the 60sF. Did you get the aroma that you were going for dry hopping at such a low temp?

Also, would you dry hop this way again? I've read that others would dry hop right after the d-rest and then drop to lagering temps.
 
Good question. I did NOT achieve the nose I wanted from dry-hopping. however, I would highly recommend waiting until after the primary to dry hop. Mostly because when lagering, especially in the primary stages, you need to keep the temps down to help achieve the taste goals of lagering in the first place. So I wouldn't ferment this lager at 60 degrees if you are using a true lager yeast.

Plus I have read from several folks who have recommended dry hopping in the secondary. Now in the above recipe, I believe I went double and dry hopped in the primary and the secondary.

Hope that helps
 
steveschulte34 said:
Good question. I did NOT achieve the nose I wanted from dry-hopping. however, I would highly recommend waiting until after the primary to dry hop. Mostly because when lagering, especially in the primary stages, you need to keep the temps down to help achieve the taste goals of lagering in the first place. So I wouldn't ferment this lager at 60 degrees if you are using a true lager yeast.

Plus I have read from several folks who have recommended dry hopping in the secondary. Now in the above recipe, I believe I went double and dry hopped in the primary and the secondary.

Hope that helps
Click to expand...

Cool thanks. Yeah, I have it in my chest freezer now at 54F. I'll do a D-rest, dry hop for 7 days, then drop the temps to 34F.

We'll see how it turns out in 8-10 weeks.
 
FightingBob said:
Cool thanks. Yeah, I have it in my chest freezer now at 54F. I'll do a D-rest, dry hop for 7 days, then drop the temps to 34F.

We'll see how it turns out in 8-10 weeks.
Click to expand...


Sounds like a good plan. I am very anxious to hear how it turns out for you at the end. Hope to hear back from you in a month or two when it's primed for drink'in. Good luck!
 
steveschulte34 said:
Sounds like a good plan. I am very anxious to hear how it turns out for you at the end. Hope to hear back from you in a month or two when it's primed for drink'in. Good luck!
Click to expand...


I just bottled this yesterday. Not a huge hop aroma. At least, not what I was going for. The hydo sample tasted good though, just not as hoppy as I wanted. We'll see how this turns out.
 
FightingBob said:
I just bottled this yesterday. Not a huge hop aroma. At least, not what I was going for. The hydo sample tasted good though, just not as hoppy as I wanted. We'll see how this turns out.
Click to expand...

So I just cracked open the first bottle. Something must have been wrong with my nose the day I bottled, because a strong hop aroma is really coming through.

Dryhopping during the d-rest is the way to go!

Also I didn't follow this the clone recipe, but really wanted a German Pils that tasted similar to the hop character in Noble Pils.

Here is what I brewed:

Noble Pils
German Pilsner (Pils)
Type: All Grain Date: 3/4/2013
Batch Size (fermenter): 4.50 gal Brewer: Joe Putzer
Boil Size: 5.95 gal Asst Brewer:
Boil Time: 90 min Equipment: Great Egret Brewery Equipment
End of Boil Volume 5.20 gal Brewhouse Efficiency: 71.90 %
Final Bottling Volume: 4.00 gal Est Mash Efficiency 79.9 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 88.2 %
12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.9 %
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 4.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 5 4.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 4.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 60.0 min Hop 7 4.6 IBUs
0.25 oz Tettnang [4.50 %] - Boil 60.0 min Hop 8 4.6 IBUs
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 9 3.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 10 3.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 30.0 min Hop 11 3.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 30.0 min Hop 12 3.5 IBUs
0.25 oz Tettnang [4.50 %] - Boil 30.0 min Hop 13 3.5 IBUs
2.00 g Yeast Nutrient (Boil 10.0 mins) Other 14 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.25 oz Saaz [4.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
0.25 oz Spalter [4.50 %] - Boil 0.0 min Hop 18 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Boil 0.0 min Hop 19 0.0 IBUs
4.0 pkg Pilsen Lager (Wyeast Labs #2007) [124.21 ml] Yeast 20 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
0.25 oz Saaz [4.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
0.25 oz Spalter [4.50 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 25 0.0 IBUs

Beer Profile

Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.8 %
Bitterness: 37.6 IBUs Calories: 163.3 kcal/12oz
Est Color: 3.6 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 8 lbs 8.0 oz
Sparge Water: 4.31 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.63 qt of water at 159.7 F 148.0 F 90 min

Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 2.16gal, 2.16gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 2.86 oz Carbonation Used: Bottle with 2.86 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Lager, Two Stage Storage Temperature: 60.0 F
Notes
 
FightingBob said:
So I just cracked open the first bottle. Something must have been wrong with my nose the day I bottled, because a strong hop aroma is really coming through.

Dryhopping during the d-rest is the way to go!

Also I didn't follow this the clone recipe, but really wanted a German Pils that tasted similar to the hop character in Noble Pils. I did a reverse mash for the first time and I think it really worked out.

Here is what I brewed:

Noble Pils
German Pilsner (Pils)
Type: All Grain Date: 3/4/2013
Batch Size (fermenter): 4.50 gal Brewer: Joe Putzer
Boil Size: 5.95 gal Asst Brewer:
Boil Time: 90 min Equipment: Great Egret Brewery Equipment
End of Boil Volume 5.20 gal Brewhouse Efficiency: 71.90 %
Final Bottling Volume: 4.00 gal Est Mash Efficiency 79.9 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 88.2 %
12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.9 %
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 4.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 5 4.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 4.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 60.0 min Hop 7 4.6 IBUs
0.25 oz Tettnang [4.50 %] - Boil 60.0 min Hop 8 4.6 IBUs
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 9 3.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 10 3.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 30.0 min Hop 11 3.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 30.0 min Hop 12 3.5 IBUs
0.25 oz Tettnang [4.50 %] - Boil 30.0 min Hop 13 3.5 IBUs
2.00 g Yeast Nutrient (Boil 10.0 mins) Other 14 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.25 oz Saaz [4.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
0.25 oz Spalter [4.50 %] - Boil 0.0 min Hop 18 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Boil 0.0 min Hop 19 0.0 IBUs
4.0 pkg Pilsen Lager (Wyeast Labs #2007) [124.21 ml] Yeast 20 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
0.25 oz Saaz [4.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
0.25 oz Spalter [4.50 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 25 0.0 IBUs

Beer Profile

Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.8 %
Bitterness: 37.6 IBUs Calories: 163.3 kcal/12oz
Est Color: 3.6 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 8 lbs 8.0 oz
Sparge Water: 4.31 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.63 qt of water at 159.7 F 148.0 F 90 min

Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 2.16gal, 2.16gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 2.86 oz Carbonation Used: Bottle with 2.86 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Lager, Two Stage Storage Temperature: 60.0 F
Notes

I did a reverse mash over 8 hours. The temp droped to about 135F
Click to expand...

I'm going to revive this because I'm thinking about making a Pils with all noble hops and found this thread. I love SANP and may use this thread as a base for my recipe. How did yours come out FightingBob?
 
While the hop aroma was there, it didn't last long. Similarly to IPAs, these need to be kept cold and served quickly.
 
FightingBob said:
While the hop aroma was there, it didn't last long. Similarly to IPAs, these need to be kept cold and served quickly.
Click to expand...

What was your dry hop technique? I was considering trying to raise temps to low 60s at the end of lagering to dry hop. Then keg or bottle shortly after. I was even thinking about dry hopping in the keg. Any thoughts?
 
Justdrumin said:
What was your dry hop technique? I was considering trying to raise temps to low 60s at the end of lagering to dry hop. Then keg or bottle shortly after. I was even thinking about dry hopping in the keg. Any thoughts?
Click to expand...

I thought about those two options as well, but dryhopping after lagering seems counter to the purpose of lagering. If you try either, let me know how it works ( especially the effect on the clarity and crispness of the beer).

I dryhopped during the d-rest, but anything to get more hop aroma would be great.
 
Super old thread, but I haven't been able to buy Noble Pils so I tried to brew it myself. I used the recipe that was provided by Sam Adams to Zymurgy (in the middle of this page: https://www.homebrewtalk.com/showthread.php?t=163003&page=13), and ended up with a beer that had a nice hoppy aroma but tasted very much like the kind of pale ales I used to brew when I first started and was an extract brewer -- it is ok but would never be mistaken for a Noble Pils. Has anyone else tried that recipe? Did it turn out well?
 
I'd also like to give this a bump. Haven't seen any Noble Pils and I am really wanting to try out my new freezer.
 
I haven't tried the Noble Pils. But I am planning to brew a premium pilsner next spring while the basement is still cold. I'll try the beer and watch the thread.
 

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