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Old 02-19-2010, 02:49 PM   #11
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Going from a relatively...but in-work...untrained palate, i seem to taste saaz as a late addition (drinking one right now), so id say the op's original hop schedule looks good in the late addition regard.


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Old 02-26-2010, 02:55 PM   #12
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Sipped on some Noble Pils a month ago, and now im hooked! Smells like the Hop Fridge at the LHBS! Thinkin about brewin this in a 2.5 gallon test batch... would be my first AG and Lager brew... Any tips?


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Old 02-27-2010, 02:42 AM   #13
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To me this beer seems to have some vienna malt. Has anyone heard any different?
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Old 02-27-2010, 04:05 PM   #14
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Whelp, I'm gearing up to give this one a go. Based on everything I've read, I'm going with this recipe. Doubt I'll do the decoction, based on the data in Designing Great Beers.

Code:
Noble Pils
----------
Style: Bohemian Pilsener
Batch: 3.50 gal All Grain

Characteristics
---------------
Recipe Gravity: 1.050 OG
Recipe Bitterness: 40 IBU
Recipe Color: 4 SRM
Estimated FG: 1.010
Alcohol by Volume: 5.2%

Ingredients
-----------
Honey Malt (Canadian)         0.25 lb, Grain, Mashed
Pilsener (German)             5.00 lb, Grain, Mashed
Two-row (US)                  1.00 lb, Grain, Mashed

Hallertauer                   0.33 oz, Pellet, 60 minutes
Hallertauer                   0.33 oz, Pellet, 15 minutes
Hallertauer                   0.33 oz, Pellet, 1 minutes
Hallertauer                   0.50 oz, Pellet, 0 minutes
Hersbrucker                   0.33 oz, Pellet, 60 minutes
Hersbrucker                   0.33 oz, Pellet, 15 minutes
Hersbrucker                   0.33 oz, Pellet, 1 minutes
Hersbrucker                   0.50 oz, Pellet, 0 minutes
Saaz                          0.33 oz, Pellet, 60 minutes
Saaz                          0.33 oz, Pellet, 15 minutes
Saaz                          0.33 oz, Pellet, 1 minutes
Saaz                          0.50 oz, Pellet, 0 minutes
Spalt                         0.33 oz, Pellet, 60 minutes
Spalt                         0.33 oz, Pellet, 15 minutes
Spalt                         0.33 oz, Pellet, 1 minutes
Spalt                         0.50 oz, Pellet, 0 minutes
Tettnanger                    0.33 oz, Pellet, 60 minutes
Tettnanger                    0.33 oz, Pellet, 15 minutes
Tettnanger                    0.33 oz, Pellet, 1 minutes
Tettnanger                    0.50 oz, Pellet, 0 minutes

WLP800                        1.00 unit, Yeast

Notes
-----
Recipe Notes:
122 deg protein rest
153 sac rest

Hold  back .5 gal of wort and 1/6 of yeast for krausening at end
of primary ferment
0 min additions are dry hop
3 wk lager @ 31
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Old 02-28-2010, 01:01 AM   #15
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I'm ending up going with this guy for the first trial:

Code:
Pilsner Aristocrat						
------------------						
Batch Size: 5.50 gal						
Estimated OG: 1.050 SG						
Estimated FG: 1.013 SG						
Estimated IBUs: 38.2 IBU						
Estimated Color: 3.9 SRM						
Brewhouse Efficiency: 68%						
Boil Time: 90 minutes						
						
Grains:						
10.50# Pilsner (2-Row) Germany (95.45%)						
0.50# Carapils/Dextrine (4.55%)						
						
Hops:						
0.50 oz Hallertauer Hersbrucker (2.20%) @60 min						
0.50 oz Hallertauer Mittelfrueh (3.80%) @60 min						
0.50 oz Saaz (4.30%) @60 min						
0.50 oz Spalt Spalter (2.60%) @60 min						
0.25 oz Tettnang Tettnanger (4.70%) @60 min						
0.50 oz Hallertauer Hersbrucker (2.20%) @15 min						
0.50 oz Hallertauer Mittelfrueh (3.80%) @15 min						
0.50 oz Saaz (4.30%) @15 min						
0.50 oz Spalt Spalter (2.60%) @15 min						
0.25 oz Tettnang Tettnanger (4.70%) @15 min						
0.50 oz Hallertauer Hersbrucker (2.20%) @2 min						
0.50 oz Hallertauer Mittelfrueh (3.80%) @2 min						
0.50 oz Saaz (4.30%) @2 min						
0.50 oz Spalt Spalter (2.60%) @2 min						
0.50 oz Tettnang Tettnanger (4.70%) @2 min						
						
Yeast:						
White Labs WLP800 (Pilsner Lager)
I might do the decoction as the guy from SA suggested and may even krausen with 1/6 of the volume. Who knows. I will dry hop with about 0.5 oz. of each of the 5 nobles (2.5 oz. total).

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Old 03-15-2010, 08:26 PM   #16
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Quote:
Originally Posted by jgourd View Post
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..
Can you clarify here? Mash at 122F until conversion? I assume that's the protein rest, not a saccharification rest, so how long should it be?

Thanks for putting the thought and research into this recipe. It is a very nice beer.
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Old 03-15-2010, 09:11 PM   #17
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Quote:
Originally Posted by smarek82 View Post
To me this beer seems to have some vienna malt. Has anyone heard any different?
There's no Vienna malt. The grist is a blend of German pils and domestic pale malt.
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Old 03-17-2010, 12:46 PM   #18
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Quote:
Originally Posted by greenbirds View Post
Can you clarify here? Mash at 122F until conversion? I assume that's the protein rest, not a saccharification rest, so how long should it be?

Thanks for putting the thought and research into this recipe. It is a very nice beer.
Correct; protein rest. 15-30 minutes ought to do it. I think I remember another discussion which put the rest at about 20 minutes.
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Old 03-20-2010, 03:30 PM   #19
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So I'm in the middle of my mash for this brew. We'll see how it turns out in a few months!
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Old 03-21-2010, 01:53 PM   #20
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Default Krausen

I was at a cask festival yesterday in PA, talking with the Sam Adams brewers there, I asked if they krausened the Noble Pils and they said no. The two brewers there said they krausen 5 beers, Lager, Lager light, Boston Ale, and two more that I don't remember.... Cask Fest...

Oh well, let me know how you guys make out!


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