German Pilsner water?

[alestateyall (tommymorris)]

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

[denny]

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

[jeffy]

@denny

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It’s also a bit less bitter than a German Pils and ever so slightly darker.

[alestateyall (tommymorris)]

@jeffy

@denny

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It’s also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

[denny]

@jeffy

@denny

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It’s also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

Or make German pils

[alestateyall (tommymorris)]

@denny

@jeffy

@denny

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It’s also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

Or make German pils

Yeah. German Pils with Saaz.  I really like Saaz.

[ynotbrusum]

Just got a sack of Barke Pils today - LHBS ordered it for me, so it looks like its time for a German Pils!

[hopfenundmalz]

I will just say the Jever Brewery still claims it is brewed to 40 IBU. Sulfate is around 75ish for dryness.

[OhDannyBoy]

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

Are you just adding hops at the start of this one?
Any lagering or just 11c until done?

[denny]

@OhDannyBoy

@denny

@OhDannyBoy

@denny

I have a German pils on tap that I made using the Jever (boiled) profile from Bru’nwater.  I’m loving it!  Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny? ;D

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

Are you just adding hops at the start of this one?
Any lagering or just 11c until done?

Sometimes I add finishing hops, sometimes I don’t. Depends on ,good and what hops I’ve got on hand.  I generally ferment at 52 for 5 days or so, then raise to 72F for 2-3 days, then crash to 35F until ready…generally 5 days-2 weeks.  As you can see it’s not as much a recipe as a process.