Interested in hearing the results. Do you paln to do blind taste tests with yourself and friends to find out which they prefer and whether or not it was cloned?
This is a great seasonal brew. I too will be following the results closely.
Jgourd, consider a triangle taste test rather than just a simple blind taste test. If your palette isn't good enough to pick the odd sample, you have no right to comment on whether two beers are the same or not!
They krausen theirs as opposed to using carapils, and that's how they get the mouthfeel and head.
How does that make sense? Carapils adds unfermentables that affect mouthfeel and head retention. Krausening just adds actively fermenting wort to help fermentation along and reduce diacetyl and/or to carbonate.
Perhaps they krausen with a different wort that has more unfermentables than the base wort being krausened?
Here is what we did. It came out great. We had about 15 people over last nigh to brew and every one who tried SA's version liked ours better. As you can tell I borrowed heavily from this thread for the recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: RB Noble Pils
Brewer: Reformation Brewery
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.13 gal
Estimated OG: 1.053 SG
Estimated Color: 3.8 SRM
Estimated IBU: 36.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 94.81 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5.19 %
12.00 gm Tettnang [4.50 %] (60 min) Hops 3.4 IBU
20.00 gm Hallertauer Hersbrucker [2.50 %] (60 min)Hops 3.1 IBU
26.00 gm Hallertauer [4.30 %] (60 min) Hops 7.0 IBU
14.00 gm Saaz [5.50 %] (60 min) Hops 4.8 IBU
14.00 gm Spalter [4.10 %] (60 min) Hops 3.6 IBU
13.00 gm Spalter [4.10 %] (30 min) Hops 2.6 IBU
14.00 gm Hallertauer [4.30 %] (30 min) Hops 2.9 IBU
12.00 gm Saaz [5.50 %] (30 min) Hops 3.2 IBU
8.00 gm Hallertauer Hersbrucker [2.50 %] (30 min)Hops 1.0 IBU
16.00 gm Tettnang [4.50 %] (30 min) Hops 3.5 IBU
11.00 gm Hallertauer Hersbrucker [3.10 %] (30 min)Hops 1.6 IBU
1 Pkgs Czech Budejovice Lager (White Labs #WLP802Yeast-Lager
We lagered it for 6 weeks at 34F and it improved greatly during that time. This will be one of our summer brews in years to come. It is also a good segue into the world of craft beers for those who prefer marketing over flavor.
Awesome! I'm glad it turned out great. I tried mine for the first time (well, carbonated) yesterday and it was awesome. I didn't do a side-by-side (I will later today), but the flavor is pretty close. The aroma reminds me of a Noble Pils that's been in the bottle for a few months--meaning that there isn't near as much as a fresh one. So next time I'll dry hop a lot more. And maybe I'll take a look at the hop schedule a little.
How did the side by side taste test go?
It could be a measured vs. calculated IBU thing. Which formula did you use? And where's the foam?
I need to snap a side-by-side pic of mine the next time I pour one. VERY pleased with how mine turned out. Only thing I'll change next time is to add just a bit of gypsum to the Pilsen water profile to get the clarity up. Taste is spot-on though.
jkarp - you mentioned a little gypsum for clarity on your next attempt. What's your brewing water profile like and what adjustments did you make for this beer? I have highly alkaline water and will likely cut my water for this beer with around 90% RO water. How high did you get your Ca and SO4 numbers with this beer?
jgourd - you talked about bumping the hops the next time you brewed it to increase the hop aroma. I think your recommendation was 2.5 ounces total. I am assuming that is .5 ounces of each noble hop? And I am relatively new to lager brewing. How long do you dry hop a lager and during what phase? Maturation/diacetyl rest or during lagering?
[snip]
Both - What about yeast? Was the yeast you used sufficient or would you go with another strain on your next attempt? I've not had much experience at growing liquid lager yeast starters (and there are so many opinions on whether to grow them warm, at ferment temps, etc.). i was thinking about going with s-23 for my first shot at this. Do you think that would yield sufficient results or should I go for a large liquid starter instead?
Not sure that I'd go 0.5 oz of each noble hop. I recall the Spalt being the most like the aroma I get out of the SA. So I would maybe do 0.5 oz of that and add some Saaz and maybe Tettnang for a total of 2.5 oz.
OK. Now I'm confused. That doesn't add up to 2.5 ounces if you do .5 ounce of spalt and lesser amounts of 2 others if you are trying to highlight the spalt. Or did you mean 1.5 of spalt and than a mix of saaz and tettnang for the remaining ounce?
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