- First lager fermentation - thankfully, although some may argue with this, the spring temps have remained unseasonably chilly, keeping my basement cold enough to enable temps suitable (I hope) for lagering without needing extra measures of refrigeration. They've hovered in the low 50s.
- First dry hopping - A final addition of hops added during the fermentation stage.
- First clone - I've tried recipes similar to commercial brews before but never one that was explicitly stated to be a clone.
I'm looking forward to a crisp, refreshing pilsner for the start of the 2013 summer.
I wasn't exactly sure why Sam Adams called their beer a Noble Pils but curiosity about the recipe lead me to discover that noble refers to the types of hops used. According to a commonly referenced source found on the interweb, noble hops are races of hops that are high in aroma while being low in bitterness. These are traditionally Hallertau, Tetnanger, Spalt and Saaz. The clone also called for Hersbrucker but I had to use a substitute. This explains the exceptionally aromatic brewing environment! Here's the final recipe:
Righteous Pilsner
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6 lbs. Muntons Extra Light DME
7 gal. water
Added at 60 minutes:
0.25 oz Liberty hops (3.9% AA)
0.25 oz German Tettnang (4.5% AA)
0.25 oz German Hallertau (4.3% AA)
0.25 oz German Spaltz (5.0% AA)
0.50 oz Czech Saaz (3.2% AA)
Added at 15 minutes:
0.25 oz Liberty hops (3.9% AA)
0.25 oz German Tettnang (4.5% AA)
0.25 oz German Hallertau (4.3% AA)
0.25 oz German Spaltz (5.0% AA)
0.50 oz Czech Saaz (3.2% AA)
1 tsp. Irish Moss
Added at 2 minutes:
0.25 oz Liberty hops (3.9% AA)
0.25 oz German Tettnang (4.5% AA)
0.25 oz German Hallertau (4.3% AA)
0.25 oz German Spaltz (5.0% AA)
0.50 oz Czech Saaz (3.2% AA)
Added to secondary:
0.25 oz Liberty hops (3.9% AA)
0.25 oz German Tettnang (4.5% AA)
0.25 oz German Hallertau (4.3% AA)
0.25 oz German Spaltz (5.0% AA)
0.50 oz Czech Saaz (3.2% AA)
Wyeast Bohemian Lager yeast (#2124)
Keeping my fingers crossed!
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