Nearing the end of my lagering. Tasted it and holy smokes it is close. I decided to dry hop for 2 weeks since I was dry hopping at such a cold temp (doing while lagering) and at one week hadn't yet achieved the nose I was looking for. Will taste this weekend, hopefully the extra dry hopping doesn't funk up the flavor.
Good question. I did NOT achieve the nose I wanted from dry-hopping. however, I would highly recommend waiting until after the primary to dry hop. Mostly because when lagering, especially in the primary stages, you need to keep the temps down to help achieve the taste goals of lagering in the first place. So I wouldn't ferment this lager at 60 degrees if you are using a true lager yeast.
Plus I have read from several folks who have recommended dry hopping in the secondary. Now in the above recipe, I believe I went double and dry hopped in the primary and the secondary.
Hope that helps
Cool thanks. Yeah, I have it in my chest freezer now at 54F. I'll do a D-rest, dry hop for 7 days, then drop the temps to 34F.
We'll see how it turns out in 8-10 weeks.
Sounds like a good plan. I am very anxious to hear how it turns out for you at the end. Hope to hear back from you in a month or two when it's primed for drink'in. Good luck!
I just bottled this yesterday. Not a huge hop aroma. At least, not what I was going for. The hydo sample tasted good though, just not as hoppy as I wanted. We'll see how this turns out.
So I just cracked open the first bottle. Something must have been wrong with my nose the day I bottled, because a strong hop aroma is really coming through.
Dryhopping during the d-rest is the way to go!
Also I didn't follow this the clone recipe, but really wanted a German Pils that tasted similar to the hop character in Noble Pils. I did a reverse mash for the first time and I think it really worked out.
Here is what I brewed:
Noble Pils
German Pilsner (Pils)
Type: All Grain Date: 3/4/2013
Batch Size (fermenter): 4.50 gal Brewer: Joe Putzer
Boil Size: 5.95 gal Asst Brewer:
Boil Time: 90 min Equipment: Great Egret Brewery Equipment
End of Boil Volume 5.20 gal Brewhouse Efficiency: 71.90 %
Final Bottling Volume: 4.00 gal Est Mash Efficiency 79.9 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 88.2 %
12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.9 %
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 4.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 5 4.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 4.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 60.0 min Hop 7 4.6 IBUs
0.25 oz Tettnang [4.50 %] - Boil 60.0 min Hop 8 4.6 IBUs
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 9 3.1 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 10 3.1 IBUs
0.25 oz Saaz [4.00 %] - Boil 30.0 min Hop 11 3.1 IBUs
0.25 oz Spalter [4.50 %] - Boil 30.0 min Hop 12 3.5 IBUs
0.25 oz Tettnang [4.50 %] - Boil 30.0 min Hop 13 3.5 IBUs
2.00 g Yeast Nutrient (Boil 10.0 mins) Other 14 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.25 oz Saaz [4.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
0.25 oz Spalter [4.50 %] - Boil 0.0 min Hop 18 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Boil 0.0 min Hop 19 0.0 IBUs
4.0 pkg Pilsen Lager (Wyeast Labs #2007) [124.21 ml] Yeast 20 -
0.25 oz Hallertauer Hersbrucker [4.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
0.25 oz Saaz [4.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
0.25 oz Spalter [4.50 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs
0.25 oz Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 25 0.0 IBUs
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.8 %
Bitterness: 37.6 IBUs Calories: 163.3 kcal/12oz
Est Color: 3.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 8 lbs 8.0 oz
Sparge Water: 4.31 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.63 qt of water at 159.7 F 148.0 F 90 min
Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 2.16gal, 2.16gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 2.86 oz Carbonation Used: Bottle with 2.86 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Lager, Two Stage Storage Temperature: 60.0 F
Notes
I did a reverse mash over 8 hours. The temp droped to about 135F
While the hop aroma was there, it didn't last long. Similarly to IPAs, these need to be kept cold and served quickly.
What was your dry hop technique? I was considering trying to raise temps to low 60s at the end of lagering to dry hop. Then keg or bottle shortly after. I was even thinking about dry hopping in the keg. Any thoughts?
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