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Old 08-25-2010, 06:36 PM   #1
PintOfBitter
 
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Feb 2007
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Recipe Type: All Grain   
Yeast: S-23   
Yeast Starter: 1800ml   
Batch Size (Gallons): 6   
Original Gravity: 1.047   
Final Gravity: 1.005   
IBU: 33   
Boiling Time (Minutes): 90   
Color: 3   
Primary Fermentation (# of Days & Temp): 14 @ 48F   
Additional Fermentation: Lager min 21 days @31F   
Secondary Fermentation (# of Days & Temp): D Rest @ 60F   
Tasting Notes: Impressed with the tangerine characteristics of Saphir. A very nice hop.   

Blue ribbon at the local county fair. Not the most difficult achievement, but this is an excellent beer. If you've never used Saphir, give this a shot. A great SMaSH for the development of the palate. BeerXML attached.

Recipe: Saphir Pilsner
Brewer: PoB
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

--------------------------
Batch Size: 6.00 gal
Boil Size: 8.05 gal
Estimated OG: 1.047 SG
Estimated Color: 3.4 SRM
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:

------------
Amount Item Type % or IBU
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 100.00 %
2.00 oz Saphir [3.70 %] (60 min) Hops 27.6 IBU
1.00 oz Saphir [3.70 %] (15 min) Hops 3.7 IBU
1.00 oz Saphir [3.70 %] (1 min) Hops 2.3 IBU
1 Pkgs SafLager West European Lager (#S-23) Yeast-Lager


Mash Schedule: Single Infusion, Light Body

Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 12.50 qt of water at 157.9 F 147.0 F
10 min Mash Out Add 8.00 qt of water at 205.6 F 168.0 F


Notes:

------
OG 1.047, volume in carboy 5.75 gallons. Diacetyl rest 60F from 1.015 to 1.005. FG 1.005. Lager 31F.

------------------------------------------------------------------------
File Type: xml Saphir Pilsner.xml (10.3 KB, 202 views)
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Maybe you can use these Grain, Hops, Yeast Reference Charts

 
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Old 08-25-2010, 07:00 PM   #2
uwjester
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This looks really good. I haven't used saphir before, but it looks great for a pilsner. How do you think it would do in an oktoberfest or maibock?
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Old 08-25-2010, 07:50 PM   #3
PintOfBitter
 
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i'm drinking this now. it's hard to say how it would work in something maltier, but I can't imagine it wouldn't at least be OK. In this pilsner, it's a fresh and juicy noble flavor.
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Old 08-31-2010, 01:44 AM   #4
PintOfBitter
 
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Maybe you can use these Grain, Hops, Yeast Reference Charts

 
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Old 05-08-2011, 05:49 PM   #5
timbudtwo
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Jan 2008
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Did a 60 minute mash at 150 and 60 minute boil. Kegged this and its been lagering for about three weeks. Sampled a couple ounces last night and it is REAL good! It came out a bit cloudy but I don't mind cloudy beer.
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Squeezing Grains is ok!

Primary: Empty
Kegged: Centennial Blonde, POB Saphir Lager
Tapped: English Cider, Citra Pale Ale

 
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Old 05-20-2011, 04:37 AM   #6
timbudtwo
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Squeezing Grains is ok!

Primary: Empty
Kegged: Centennial Blonde, POB Saphir Lager
Tapped: English Cider, Citra Pale Ale

 
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Old 07-19-2011, 03:22 AM   #7
jonmohno
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Nice,doing my first lager same yeast same hops, maybe something like armomatic inbetween but still, sounds good

 
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Old 07-25-2011, 03:20 AM   #8
jonmohno
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Quote:
Originally Posted by uwjester View Post
This looks really good. I haven't used saphir before, but it looks great for a pilsner. How do you think it would do in an oktoberfest or maibock?
I used them as a sub in a french ale two brothers clone and it tasted awesome, i used pilgrim for bittering and sapphire for flavor and aroma.Best sample i tasted to date.

 
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Old 09-10-2011, 05:39 AM   #9
Cellarbrau
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Richmond
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Saphir has a really unique flavor profile to it. It's like orange zest and italian parsley. I think it works better in conjuction with some hallertau or perle but thats just me.

 
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