Mmm... Jever Pils. Do you mind posting your recipe?
PS. They used to have Jever at the Lowenbrau Kellar in Sydney, but it didn't sell in any great volume so they axed it.
I don't mind but you should be warned that the Jever pilsish thing about it is that it's a german pilsner bittered above 40 IBUs...
I backed off a little from the supposed 45 IBU.
I also didn't really look into what hops are supposed to be in it, or much information beyond the IBU level. So it's really not that Jeverish in some ways.
Hid the bitterness well though...
Mash was based on the Zwickel mash schedule...
Recipe: You give me Jever
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 24.00 L
Boil Size: 35.00 L
Estimated OG: 1.048 SG
Estimated Color: 7.1 EBC
Estimated IBU: 40.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes
Ingredients:
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Amount Item Type % or IBU
4900.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 94.23 %
300.00 gm Munich I (Weyermann) (14.0 EBC) Grain 5.77 %
35.00 gm Hallertauer Aroma, New Zealand [8.50 %] (Hops 30.5 IBU
15.00 gm Hallertauer Aroma, New Zealand [8.50 %] (Hops 7.1 IBU
15.00 gm Hallertauer Mittelfrueh [3.70 %] (15 min)Hops 3.1 IBU
20.00 gm Hallertauer Mittelfrueh [3.70 %] (0 min) Hops -
2 Pkgs SafLager Swiss Lager (DCL Yeast #S-189) Yeast-Lager
Mash Schedule: Pilsner
Total Grain Weight: 5200.00 gm
----------------------------
Pilsner
Step Time Name Description Step Temp
20 min Protein Rest Add 10.32 L of water at 57.7 C 52.0 C
40 min Beta Add 4.01 L of water at 96.7 C 63.0 C
20 min Saccrification Add 6.31 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.59 L of water at 93.4 C 75.6 C
