Ideas For Resiny Pilsner

[beerbrewer76543]

Hey all,

I want to make a really resiny pilsner but am not sure what sort of hopping regime to use

If I remember rightly the Bootleg Brewery Wils Pils is a bit resiny using Saaz and Hersbrucker

What do you think?

Cheers for your input :beer:

 

[Fourstar]

resiny hey, well firstly you need a resiny hop! Chinook or Simcoe would be the choice. Not really noble but definitly resinous.

 

[manticle]

Chinook would have been my first choice. Maybe bitter with chinook and flavour with a noble?

 

[Quintrex]

resiny hey, well firstly you need a resiny hop! Chinook or Simcoe would be the choice. Not really noble but definitly resinous.

You could try green bullet, the hop of steinlager. I've used it in a rice CAP before and it was pretty tasty. If you like resin, you should like green bullet.

Cheers
Q

 

[Kleiny]

You could try green bullet, the hop of steinlager. I've used it in a rice CAP before and it was pretty tasty. If you like resin, you should like green bullet.

Cheers
Q

Yep green bullet would be a good choice the smash that was done a couple of case swaps ago was very resinous and as the bittering addition it may be neutral enough to allow the later hops to show through.

Kleiny

 

[beerbrewer76543]

So for 25L maybe something like:

20g Green Bullet 11%AA @ 60 (22 IBUs)
50g Green Bullet 11%AA @ 10 (20 IBUs)

The big late addition should add some resin yeah?

Or Perhaps:

80g Green Bullet 11%AA @ 10 (32 IBUs)
50g Hallertau 4.6%AA @ 10 (8 IBUs)

Cheers ears

edit: added ludicrous looking late hop idea

 

[Quintrex]

So for 25L maybe something like:

20g Green Bullet 11%AA @ 60 (22 IBUs)
50g Green Bullet 11%AA @ 10 (20 IBUs)

The big late addition should add some resin yeah?

Or Perhaps:

80g Green Bullet 11%AA @ 10 (32 IBUs)
50g Hallertau 4.6%AA @ 10 (8 IBUs)

Cheers ears

edit: added ludicrous looking late hop idea

I'd go easy on the late additions, until you know you like it, it's pretty potent, early additions will give lots of resin, it shouldn't be volatile.

I'd probably go the later option or even tone that the hallertau a bit

 

[beerbrewer76543]

So how's this look for a 25L batch:

2.0kg LDME
500g Sugaz
500g Pilsner Malt
250g Carafoam
100g Maltodextrin Malt
50g Brewers Gold 5.0% AA @60
25g Hallertau Mittlefrueh 6.3% AA @20

OG 1.044
FG 1.010
IBU 34.8
EBC 8.4
ABV 4.7%

 

[Muggus]

Get your hands on some Aussie Topaz hops.
The '09 crop I bought from Craftbrewer is sitting at a mouth numbing 16.2%AA, with plenty of resinous flavours to boot.

 

[beerbrewer76543]

Hmm if I were to sub in Topaz for the Hallertau I'd get 50 IBUs...

50g Brewers Gold 5.0% AA @60 (25.2 IBU)
25g Topaz 16.2% AA @20 (24.8 IBU)

 

[manticle]

So use less?

 

[beerbrewer76543]

So use less?

That's crazy talk!

 

[manticle]

I am crazy

 

[Muggus]

Hmm if I were to sub in Topaz for the Hallertau I'd get 50 IBUs...

50g Brewers Gold 5.0% AA @60 (25.2 IBU)
25g Topaz 16.2% AA @20 (24.8 IBU)

As nice as 50IBU's is, if you want to keep the bitterness down, half the measurement, and consider adding the rest at the end of the boil.
The thing i've found with Topaz is not only does a little go a long way as far as bitterness is concerned, but it seems to be the case with flavouring/aromatics. Especially when considered with Noble hops, the likes of Hallertau and Saaz, I find the aromatic qualities of these hops, whilst very pleasant and enjoyable, quite subtle and there seems to be a limit of aroma and flavour you can extract from such hops. Alot of New World hops have a HUGE amount of potential for aromatics, and it's actually quite easy to over do it.