Jever Clone

Does anyone have a Jever clone, tried and tested?
I´ve searched the whole forum and got some clues from some of the users, but not the whole recipe.
I know the grain bill and hops are quite simple, but not the process itself.

Thank you in advance.

I’ve never even gotten it fresh here in the US. And in green bottles…no bueno.

Process-wise, much debate over that… brew with degassed water, keeping dissolved O2 low throughout process, step mash 30 minutes at 145F, raise to 162F for 30-60 minutes. Boil 60 minutes, chill to 45F, ferment at 48F for a week or so. Raise to 60F for a day or two, then keg or drop it down slowly to the 30’s and lager.

You’ll have many different opinions on this.

Is that what Jever does?

Does anyone know what Jever does? This is what I would do.  And I’ll bet Jever does at least 50% of that.

Well, someone obviously does!  ;)  Your process would undoubtedly work, but there’s no reason to think that Jever does any of that.  They very well might, but it’s a WAG, right?

For a start, use the boiled Jever water profile from Brunwater.  This may also be of help…https://byo.com/mead/item/1183-northern-german-pils-style-profile

If you’re looking to get into the gritty process details with German Lager Brewing processes check out http://forum.germanbrewing.net/

Interesting that the picture they have in that article looks like a Vienna lager rather than a pilsner.

And it’s probably not a wild a$$ guess, but more of an educated guess.

Better description.

I hear for German brewing you basically want to pump as much oxygen into the wort as possible at every stage. I dunno, maybe for yeast health or something.  8)

Focus on fresh ingredients, German malt, and mash pH first.

Not trying to be argumentative or derail the thread, but I’ve stopped following those threads.  Are people making better beer following this process?  Is there any consensus?  Or is it still a hotly debated theory?  Just curious.  I have some lagers planned for my line up but I don’t really plan to follow this method anyway.

They claim they’re better, yes; fresher malt character. I believe it. But I’m trying it out for myself to see if there’s a difference. I still have yet to get a spunding valve though, so that might be the kicker for me right now. Can’t hurt to try it, is all I’m saying. There’s been a lot of push back on it that I don’t understand. Try it or don’t. That simple. Jury’s still out for me.

But I think the main point is: if you like the beer you’re making now, your way, stick to it. But, like me, I’m not very happy with my lighter styles after fresh ingredients, pH control with Bru’n water, fermentation temp control; I’m looking for an improvement in my process…this might just be it.
I’ve got a 2.5 gallon batch of helles on tap now that was fermented in a keg, close transferred to a purged 2.5 gallon keg and it just tastes stale to me…shouldn’t have been any O2 pickup in the transfer… makes me wonder, ya know?

Alright, back to the thread at hand! Sorry OP.

And have they done any real testing or is it just “oh, my beer is so much better now”.

I see it as still being a wash. Some European brewers perform LODO, others do not but still have that fresh grain field at night “it” aroma. (I’m looking at you, Pilsner Urquell…)

Add to that the fact that I don’t like using more additives in my beers than I have to, and I have absolutely  no interest in any of the methods currently being described.

How does it taste stale to you?  Malts or hops? Both?  Does it just come across as bland?  If so, maybe it is as simple as trying a new water profile for this style. Just a thought.

Do you know which ones?  I’d like to look into it, but haven’t been able to find any info.

You’ve sort of distilled my question to it’s essence there.  It seems like a lot of people are trying it (and Brewtan B) but I don’t know if there’s any consensus on results.

But I don’t want to do a full de-rail of this thread, which is where this is going.  Sorry!

I should have stated “Some European brewers are said to use LODO.” IIRC that one German textbook was a source for this statement, but I could be incorrect.

I’d rather be the guy making a great lager the traditional way, complete with HSA, than chasing after possible straws. I’m going to let things settle out before I worry about this any more.

Yes, but those traditional beers of 100+ years ago likely didn’t taste like they taste today. There is merit to it…

@brewinhard, I don’t know, the malt seems stale to me. It might be water, but I’m doubting that. It’s just missing that fresh grain character that I’m after. I’m definitely going to give low DO brewing a shot to my fullest extent to see if I notice an improvement. The improvement is said to be so night and day that blind tastings aren’t necessary. I don’t know and don’t care much about that. If I notice the beer is better than I’ve ever brewed it, then I see it as an improvement. And knowing what “it” tastes and smells like will only help me identify whether the process improvement was worth it.

And I’ve read some people not wanting to put “additives” into their beers. If you use irish moss, whirlflock, gelatin, etc. you’re putting additives in your beer that aren’t necessary. Tired of reading about that. Sulfites are used for wine, why not beer too?
I guess I’m not crazy about the idea, but if it works, it works.