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Old 04-01-2011, 05:56 PM   #1
Dec 2007
Johnstown CO, Colorado
Posts: 213
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: SafLager S33   
Batch Size (Gallons): 10.50   
Original Gravity: 1.047   
Final Gravity: 1.012   
IBU: 31.1   
Boiling Time (Minutes): 60   
Color: 4.6   
Primary Fermentation (# of Days & Temp): 14 days @ 50F   
Additional Fermentation: Lager at 35 for 1 month   
Secondary Fermentation (# of Days & Temp): 2 days @ 68F D Rest   
Tasting Notes: Excellent Beer   

18 lbs German Pilsner
2 lbs Munich Malt

Mash @ 150F for 60 min's

1.5 oz Northern Brewer 60 mins
2.5 oz Hallertauer 10 mins

My family is from North Western Germany so I tried to focus on recreating a pilsner lager that was in the style of Jever, a popular local beer.

This is my house "lawn mowing beer". It's also a big hit with the BMC crowd...but still flavorfull enough to make me happy!

Please! This is supposed to be a happy occasion. Let's not bicker and argue over who killed who.

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Old 07-26-2013, 12:37 AM   #2
Jul 2013
Posts: 29

I'm new to brewing, and have only helped with a few. I'd like to try this one out, but I have a few questions.

Can you describe the flavor of this beer?

When you say "1.5 oz Northern Brewer 60 mins", do you mean this is how long you let them boil? So it would be a total boil of about an hour and 10 minutes?

31.1 IBU's with an OG of 1.047 seems quite high, according to charts I've seen. What do you think it would be like to use only 2 oz of the Hallertauer hops?

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Old 07-30-2013, 11:29 AM   #3
Oct 2011
Posts: 257
Liked 31 Times on 24 Posts

I'd say 31 IBU is a bit on the low side for a pilsner.
This isn't a beer belly, It's a fuel tank for a love machine.

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Old 07-31-2013, 09:22 PM   #4
Sep 2012
Los Angeles, Ca.
Posts: 4

Sounds interesting at 150 degrees. Here's my problem: I brew at an altitude of 8500 ft. Water boils there at about 160 (maybe a bit more). So, I don't want to "overcook" the mash but do want to get it high enough so it's not so light. Do you think maybe 156 would be best at that altitude?

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Old 08-01-2013, 01:40 PM   #5
Jun 2012
Austin, Texas
Posts: 233
Liked 11 Times on 9 Posts

That's a tough one, Summerblaze. I'd talk to someone more regional to you about that issue, since they may have more insight into what to properly do to account for your elevation differences.
Kegged 10 taps - Citra Pale Ale, Session Saison, Blonde ale (Nitro), Cascadian Dark ale - X2 variations, German Pilsner - X2 variations, Vienna lager, wheat, Bourbon bbl aged RIS .
Primary - Lacto/Brett Saison, lacto/Sacch Saison, Lacto/Sacch Sour Stout.

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