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First pilsner, hops help wanted

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Funkychef

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Going to try my first pilsner later this month and im putting together a simple recipe

97% pils malt
3% carapils
Yeast 34/70

I was going to use ctz hops but they might be a bit harsh from what I have read.

What would be a good hop.
Was looking for something with a slight fruity note but not to overwhelm the pilsner malt flavor
Or should I just use noble hops?

Thanks
Funky
 
c'mon. live a little. try something besides the obvious. saaz is nice but you've had it a million times already.

sterling, bullion, glacier, delta, french aramis, fuggles, and quite a few others came out well in lager. just look for hops that have similar descriptions to nobles- earthy, floral, spicy, etc.

but i'd definitely avoid CTZ. instead of tasting like a bold lager it tastes like a watered down west coast ultra pale ale. no bueno.

now centennial might not be bad if you used just a bit for flavor, mixed with another hop, and you bittered with something smooth like magnum, perle, super styrian, etc.

in any case, what im trying to say is to experiment. try something new.

maybe go light on the late hops and dry hop a bunch. split your batch in two and dry hop with two different hops.

go crazy.

saaz is fine obviously, it just tastes like every other lager you've ever had. if really want to stay traditional then hallertau is good, so is spalt, styrian goldings and auroras are good too. magnum or perle for bittering. there's a polish hop i had once that was really good, dont recall the name. im sure its noble in character. and sterling isnt euro/noble i dont think but its still really good.
 
I'll second the saaz choice to dial in the process on your first one(s). After that, I really liked one last winter with Rakau and Archer hops which lived up to their stone fruit descriptors together. I've also mixed Motueka with Saaz.
 
does this look ok?
simple easy recipe. was hoping to get th FG down a bit more with a cooler mash
is that reasonable?

Pilsner (German Pilsner (Pils))

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 2.9 (EBC): 5.7
Bitterness (IBU): 30.5 (Average)

97% Pilsner
3% Carapils (Dextrine)

1.6 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
0.8 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 5 Minutes (Boil)
0.8 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 0 Minutes (Boil)

0.1 g/L Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 64°C for 75 Minutes. Boil for 90 Minutes

Fermented at 10°C with Saflager W-34/70
 
A lot of New Zealand Hops are excellent in Pilsners (although I'm biased of course!). Nelson Sauvin, Motueka, Riwaka, Pacifica or a combination thereof just to name a few. I just finished a pint of Pilsner I made with NS and Motueka and it is the best beer I've made yet!
 
+1 to saaz the first time and plenty of time lagering.
Motueka seems pretty good too.
 
Saaz! Saaz! Saaz!
...but don't let that influence you. You have to use whatever tastes or smells good to you.

I'm drinking a nice Paulaner Munich lager right now and they use noble hops (Herkules and Hallertau). Love the noble hops because I like the milder Euro stuff. Been known to use a dash of Cascade, though, just because I like the scent.
 
There are some American varieties descended from noble hops that might be good; Mt Hood, Santiam, Sterling... and that's all I can think of right now. I also like Willamette.
 
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