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Old 02-14-2010, 09:11 PM   #1


New to coming up with my own recipes. Interested to start exploring.

The SA web site mentions the use of all 5 noble hops (hallertauer hersbrucker, hallertauer mittelfrueh, saaz, spalter, and tettnang). I'm just not sure how to layer them for use in bittering, flavor and aroma. But here's my first hack at a recipe:

Batch Size: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 42.7 IBU
Boil Time: 60 Minutes

9.50 lb Pilsner (2 Row) Ger (2.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Tettnang [4.50 %] (60 min)
0.75 oz Spalter [4.50 %] (60 min)
1.00 oz Hallertauer Hersbrucker [4.00 %] (15 min)
1.00 oz Hallertauer Mittelfrueh [4.00 %] (15 min)
1.00 oz Saaz [4.00 %] (5 min)
1.00 oz Saaz [4.00 %] (0 min)
1 Pkgs Czech Budejovice Lager (White Labs #WLP802)

What do you think?


 
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Old 02-14-2010, 09:13 PM   #2

I also thought about more "layering" and came up with this alternative:

Batch Size: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 42.1 IBU
Boil Time: 60 Minutes

9.50 lb Pilsner (2 Row) Ger (2.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 oz Saaz [4.00 %] (60 min)
0.25 oz Tettnang [4.50 %] (60 min)
0.25 oz Spalter [4.50 %] (60 min)
0.25 oz Hallertauer Hersbrucker [4.00 %] (60 min)
0.50 oz Hallertauer Mittelfrueh [4.00 %] (60 min)
0.50 oz Hallertauer Hersbrucker [4.00 %] (15 min)
0.50 oz Saaz [4.00 %] (15 min)
0.50 oz Tettnang [4.50 %] (15 min)
0.50 oz Hallertauer Mittelfrueh [4.00 %] (15 min)
0.50 oz Spalter [4.50 %] (15 min)
1.00 oz Saaz [4.00 %] (0 min)
1 Pkgs Czech Budejovice Lager (White Labs #WLP802)

Thoughts?

 
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Old 02-14-2010, 09:21 PM   #3
Crazytwoknobs
 
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I couldn't find an ABV for this beer, but it's a might powerful...
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Old 02-14-2010, 09:30 PM   #4

The ABV for the SA Noble Pils is on the web site at 5.2%. The estimated ABV for the two recipes above is 5.16%.

 
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Old 02-14-2010, 09:46 PM   #5
BigEd
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Nov 2004
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Quote:
Originally Posted by jgourd View Post
New to coming up with my own recipes. Interested to start exploring.

The SA web site mentions the use of all 5 noble hops (hallertauer hersbrucker, hallertauer mittelfrueh, saaz, spalter, and tettnang). I'm just not sure how to layer them for use in bittering, flavor and aroma. But here's my first hack at a recipe:

Batch Size: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 42.7 IBU
Boil Time: 60 Minutes

9.50 lb Pilsner (2 Row) Ger (2.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Tettnang [4.50 %] (60 min)
0.75 oz Spalter [4.50 %] (60 min)
1.00 oz Hallertauer Hersbrucker [4.00 %] (15 min)
1.00 oz Hallertauer Mittelfrueh [4.00 %] (15 min)
1.00 oz Saaz [4.00 %] (5 min)
1.00 oz Saaz [4.00 %] (0 min)
1 Pkgs Czech Budejovice Lager (White Labs #WLP802)

What do you think?
I think you're on the right track. After having tasted the beer a few times I have to think they blend the hops. To me it has sort of a generic Continental hops presence which was a bit of a disappointment. Sam also uses a blend of domestic 2-row along with some Czech pils malt. Again this was a disappointment to me and I like your grist bill a lot more. My guess is you are a little high on the IBUs, the Sam seemed to me to be more like 35/36.

 
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Old 02-14-2010, 09:51 PM   #6
hoppymonkey
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Dec 2009
north atlanta
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let us know how this turns out. I recieved pilsen(55lbs) instead of two row from our bulk buy so I am using it for an excuse to brew something similiar.

 
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Old 02-14-2010, 09:58 PM   #7

Quote:
Originally Posted by BigEd View Post
I think you're on the right track. After having tasted the beer a few times I have to think they blend the hops. To me it has sort of a generic Continental hops presence which was a bit of a disappointment. Sam also uses a blend of domestic 2-row along with some Czech pils malt. Again this was a disappointment to me and I like your grist bill a lot more. My guess is you are a little high on the IBUs, the Sam seemed to me to be more like 35/36.
Yeah, I decided not to blend the malts and opted just to go with the pils malt. I tend to prefer bitter beers, and I don't mind the higher IBUs here. But I could reduce the 1 oz. of [email protected] to 0.75 oz. for an IBU of 38.9.

 
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Old 02-18-2010, 09:48 PM   #8

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 02-18-2010, 10:31 PM   #9
jkarp
 
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Great tips there jgourd!

Did they mention yeast? I assume these hop measurements were for a 5 gal batch?

 
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Old 02-18-2010, 11:23 PM   #10

Quote:
Originally Posted by jkarp View Post
Great tips there jgourd!

Did they mention yeast? I assume these hop measurements were for a 5 gal batch?
No mention on yeast, sorry. And yes, 5 gal. batch. I normally go for 5.5 gal. batches. Keeping 1/6 of that for krausening means I'll take off almost 1 gal. after the boil and cool and freeze it. So I'll have 4.5 gals. in the fermenter with about 0.5 gal. loss during primary fermentation. Adding back 1 gal. during krausening leaves me with about 5 gals. in the secondary which is just right by me!

Somehow I remember a Boston Lager recipe that also krausened. The guy did mention they do that with all of their beers.

 
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