Ag Pilsner James Squire

[Gout]

I want to make a AG pils, using Danish lager yeast

I had a good rec. at work but i forgot it there

anyway
it will be Joe white pils (85%??)

some munich (10%??)
some cara pils (5%??)

saaz for all the hops

what ibu's?
not sure what James squire is

brewing tomorrow so any help

 

[Doc]

JS Pils is 95% Pils and 5% Munich.

Saaz to 35 IBU.

Here is my recipe for it. Comes very very close. They use JW malts.

Beers,
Doc


James Squire Pils (#003)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B European Pale Lager, Northern German Pilsner

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.79
Anticipated OG: 1.054 Plato: 13.23
Anticipated SRM: 3.5
Anticipated IBU: 37.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.19 L
Pre-Boil Gravity: 1.042 SG 10.35 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 5.50 kg. Pilsner Australia 1.037 1
5.0 0.29 kg. Munich Malt Australia 1.038 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Saaz Pellet 4.50 28.0 60 min.
28.00 g. Saaz Pellet 4.00 7.9 30 min.
17.00 g. Czech Saaz Pellet 4.00 1.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2007 Pilsen Lager


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.79
Water Qts: 18.36 - Before Additional Infusions
Water L: 17.37 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 21.24 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[Gout]

thanks heaps DOC

is it sort of thick like theirs.... know that creamy feeling ??? maybe just me

think of the oposite to thin VB

I will brew this tomorrow with the dutch lager

 

[Doc]

It is like the JS Pilsner that you have when you do a tour through their brewery and you have it direct from the bright tank.

Beers,
Doc

 

[Gout]

well its underway, i added a bit extra pils malt for my still improving efficency's.

All was well except it was like a "stuck" mash... the run off kept stoping, i had to stir the grain and then it free'd up again. I am sparging now and it looks to be going ok but it was a worrie

added 10g of saaz for FWH to try that out

40IBU's
4.3 SRM

tad bit darker than style but it should be nice, with the extra Munich

maybe next time i'll try Vienna??

will keep you reported

 

[Batz]

so how did this go Ben ?
Want to do one next brew

 

[wedge]

i'm doing this one tomorrow(today) Batz.


It looks good

 

[Batz]

cheers :chug:

 

[Gout]

its still fermenting and will be of a few more days then diacetyl rest 2 days then 2ndry for 4 weeks, then CC some more

then (if my current keg lasts - only one in stock) i will drink it there is an other Lager in CC to buffer it also mmm lager

 

[sluggerdog]

Just thought I would add after my talks on the weekend with Chuck Hahn..

He mentioned that the pilsner is:

96% pale malt
4% munich

Super Alpha for bittering
Czech Saaz for flavour
B-Saaz (From New Zealand) added at flame out or was it chezh saaz at flame out.. I cannot remember...

IBU = 35

Now this is the best I could remember as I was well past pissed when we were talking but it was interesting either way...

 

[Doc]

Slugger,

I'm sure the recipe has changed in the last few years from when I last did a tour of the MS brewery and got the low down.
Are you going to brew it and do a comparison ?
I haven't brewed the recipe I posted for quite some time now.

Beers,
Doc

 

[Jazman]

that sound like a good ide for a brew soon i may even try it or jazz it up a bit

 

[Coodgee]

Guys, I am doing a euro pilsner tomorrow. I have WLP800 yeast, 96% german pilsner malt and 4% munich. I plan on using 50grams of Hallertau @ 6% and 25grams of saaz at ~4% for 60 minutes then 15 grams of saaz at 20 min and 10 at flame out.

but I Guess my question is I am looking for the somewhat cleaner taste of the Pilsner Urquell rather than the more forward hop flavour of the JS pilsner. I find the Urquell is a more zingy bitterness without that very pronounced hop flavour from JS.

what is likely to diferentiate the two? would it be to add less flavour hops to produce the urquell?

 

[Weizguy]

If I may suggest...

Urquell has a different yeast, no Hallertau, and is lagered for about 3 months.
Also soft Czech water, low in minerals, from melted snow.
Bohemian pils malt, maybe still fermented in wooden vats. Likely decoction mash.

I'm gonna attempt a Czech pils early next week when my yeast numbers are up (1.25 litre starter built up to 3 litres today - new Wyeast Czech pils culture). Even the starter tasted nice, and it had Herbrucker in it (yep, I hop my starters).

BYO mag March-April 2004 has a Bohemian Pilsner recipe which sounds like a good starting point. Scaled up to 23 litres. If it comes out well, I might make a batch for the Xmas case. Apparently, it's a hard style to get down, or at least to tailor it to your own palate.

Sorry 4 the semi-hijack

Seth