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Old 02-03-2010, 12:03 AM   #11
Budzu's Avatar
Mar 2009
Chattanooga, TN
Posts: 747
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OP, making a wild stab at this, maybe I'll think more about separating the hop varieties throughout the boil, but now I'm thinking the best approach is to mix them all 5 for every addition.

40% 2-row
60% Czech Pils
151F Single infusion 60 maybe 75 minute mash


FWH - 20 IBU, 90 minute boil
20 minute boil - 10 IBU
10 minute boil - 5 IBU
flameout - another big handful of hops.. or two

That comes out to 2-3 oz FWH, 3-4 oz for each remaining step. total 11-15 oz for my 12 gallon batch.

Countertop Brutus Budzu-style

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Old 02-03-2010, 01:29 AM   #12
JLem's Avatar
Jan 2009
Attleboro, MA
Posts: 3,637
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Originally Posted by electric_beer View Post
I stand corrected. Per Brew 365: Tettnanger, Hallertauer Mittelfrueh, Spalter, and Saaz

I don't know if I've ever come across Mittelfrueh. "Imported from Germany, this is a mellow, spicy hop with a wonderful flavor and aroma. Its importance in German lagers is drastically underrated, as it’s herbal character cannot be matched by domestic varieties. It is a true noble hop variety." -- Sounds pretty tasty to me.
SA uses Mittelfrueh extensively - it's the prominent hop in their Boston Lager

I had the Noble Pils this past weekend. I thought it was quite good - clean, crisp, flavorful. Should do well on the mass market scene.
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Old 02-03-2010, 06:03 AM   #13
Jan 2010
Posts: 62

Nobles Pils is a great tasting beer. I just watched the commercial and they show all the 5 hops they use.

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Old 02-03-2010, 01:44 PM   #14
Jul 2009
Commerce, GA
Posts: 561
Liked 17 Times on 12 Posts

It was good. I like being able to get a proper pils that wasn't shipped halfway across the world and sat in a green bottle under florescent lights for far too long. I'm not so sure I like the aroma, but the aftertaste was fantastic.

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Old 02-03-2010, 03:48 PM   #15
Sep 2008
Posts: 50

That is the first real Pils I have ever had. It's an excellent brew and I'll be getting some more before it's gone!

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Old 02-03-2010, 04:10 PM   #16
elmetal's Avatar
Sep 2007
Pembroke Pines, FL
Posts: 1,047
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I wish the aroma was better but god damn it's a good beer!
Bottled: Imperial Stout[/SIZE]

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Old 02-07-2010, 07:33 PM   #17
ForRealBeer's Avatar
Nov 2009
Posts: 214
Liked 2 Times on 2 Posts


That sounds like a pretty good start for me, and I expect that there will certainly be clone recipes rolling out.

SA says that they use Harrington, Metcalfe and Czech Pilsner malt.

Bries might be a good source for the Harrington:
Two-row brewers malt:
Fully modified two-row organic Harrington barley; the organic counterpart to Briess's two-row malt.

Metcalfe is a Canadian malt if memory serves, and Cargill grows it. Without looking I think it would be easily findable.

Wish I could get some of this still
Wyeast 2247-PC European Lager Yeast
Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export
Profile: This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a
distinctively crisp finish.

Alc. Tolerance 10% ABV
Flocculation low
Attenuation 73-77%
Temp. Range 46-56°F (8-13°C)

Otherwise, Wyeast 2007 would likely work just great.

With a starting of 49 or 50 I think you would be quite well on your way...with the finishing and aroma hops being the magic.
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Old 02-07-2010, 07:39 PM   #18

I liked this beer. I got a sixer the other day and drank 3 with an hour, and was thinking I don't have enough!!! Got another sixer the day after...

Definitely a good beer, hopefully this won't stay as a seasonal.
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Old 02-07-2010, 07:51 PM   #19
eanmcnulty's Avatar
Sep 2009
Addison, IL
Posts: 782
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I had this on tap last night. I was very surprised by how good it is. It doesn't have a strong hop aroma, but when you drink it, the flavor is like when you first open a bag of hops and breathe it in. Well done!

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Old 02-13-2010, 08:15 PM   #20

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

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.

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