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Old 12-17-2011, 07:39 PM   #1
brentt03
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Dec 2010
Land of the Free
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This is my first go at a Classic American Pilsner; the taste I am looking for is a classic pilsner taste with a bit of sweetness to it. Here is what I have so far, the IBU's are a little low; seems like there are so many hops that would fit a pilsner well, so having a hard time picking some out lol...well take a look and let me know what you all think!

Thanks

Batch Size: 3.5lbs
Efficiency: 65%

7.00 lbs Pale Malt (6 Row)
1.00 lbs Flake Maize
0.50 lbs Honey Malt
2.00 oz Cluster (60 min)
2.00 oz Styrian (20 min)
2.00 oz Santiam (10 min)

OG: 1.056
IBU: 20.7
SRM: 6.2
Est ABV: 5.8%

 
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Old 12-17-2011, 08:53 PM   #2
Piratwolf
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Jul 2011
Va Beach, VA
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According to Papazian's book, 18-25 IBUs is just right for a pilsner.I'm thinking of doing something like this, so I'll be interested to hear more on your experience!
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Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

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Old 12-17-2011, 08:55 PM   #3
brentt03
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Dec 2010
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Quote:
Originally Posted by Piratwolf View Post
According to Papazian's book, 18-25 IBUs is just right for a pilsner.I'm thinking of doing something like this, so I'll be interested to hear more on your experience!
Good deal!! I figured +/- 5 IBU's wouldn't hurt to bad

 
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Old 12-17-2011, 09:58 PM   #4
Malticulous
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Aug 2008
St. George Utah
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More hops, no honey malt. I think you want 30-35 IBU.
The best info I have on a real cap is 2.5-3lb hops per barrel. They did not know about AA% back then and had to blend batches to get consistent bitterness. There were commonly three hop additions. The worst hops went in first for bittering, for flavor better hops were used and for aroma the freshest were added. 2/5th bittering, 2/5ths flavor and the last fifth for aroma.
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Old 12-18-2011, 01:32 AM   #5
brentt03
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Dec 2010
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Posts: 358
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Quote:
Originally Posted by Malticulous View Post
More hops, no honey malt. I think you want 30-35 IBU.
The best info I have on a real cap is 2.5-3lb hops per barrel. They did not know about AA% back then and had to blend batches to get consistent bitterness. There were commonly three hop additions. The worst hops went in first for bittering, for flavor better hops were used and for aroma the freshest were added. 2/5th bittering, 2/5ths flavor and the last fifth for aroma.
Great Info! Why do you say no Honey Malt?? I know pilsners are a traditional brew, but I like to throw a bit of a curve ball, i felt with the honey @ only .5 lbs it may add just a bit of sweetness on the palate but not take away from the pilsner taste?!?

 
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Old 12-18-2011, 02:40 AM   #6

I wouldn't waste good Styrians on a CAP. Stick with high alpha American hops in low doses. Simcoe is a good choice. They were originally developed for A/B so they could get AA's for less $$'s. Turns out Simcoe became a homebrew favorite. I think the honey malt will be interesting.

 
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Old 12-18-2011, 04:27 AM   #7
Kokopuff829
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Mar 2011
Elyria, Ohio
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BYO's latest issue has a Classic American Pilsner recipe.
9lbs 6-row
2.25 brewers grits or degermed Corn meal
7 AAU Cluster (60min) (1oz of 7.0% alpha acid)
5 AAU Styrian Goldings(15min) (1oz 5.0% alpha acid)
White Labs WLP833 or Wyeast 2487
Cereal mash corn grits. Mash in main mash to 140. Transfer cereal mash to main mash and adjust temperature to 152. Boil for 70min. Ferment at 52.

 
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Old 12-18-2011, 04:38 AM   #8
Malticulous
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Aug 2008
St. George Utah
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I wouldn't waste Simcoe on a CAP.
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Old 12-18-2011, 12:49 PM   #9
Piratwolf
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Quote:
Originally Posted by malticulous
i wouldn't waste simcoe on a cap.
+1000000000000!!!!!
__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

 
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Old 12-18-2011, 03:43 PM   #10
Rundownhouse
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Feb 2010
Cincinnati, Kentucky
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I'd second not having the honey malt in there. Play with the mash temp, yeast, or fermentation instead. Do a decoction to get a little bit of a fuller, rounder mouthfeel, that might be the sweetness you're looking for. Maybe use a yeast with more of a malt accent to do the same type thing. Or maybe ferment a touch higher to get some fruity esters that add perceived sweetness.

I'm not sure why but I really don't like the thought of the honey malt in there, and I'd try any one of those things before I messed with a standard APils grain bill.

 
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