Italian Pils

Never had a commercial Italian pils that i liked. They always bottle them in green or clear glass and by the time you get them here in the States they are skunk City
 
Minbari said:
Never had a commercial Italian pils that i liked. They always bottle them in green or clear glass and by the time you get them here in the States they are skunk City
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Are you talking about Peroni ?
If so that's not an Italian Pils
An Italian Pils is a relatively new style
Think German Pils with a dry hop
 
Brew Cat said:
Are you talking about Peroni ?
If so that's not an Italian Pils
An Italian Pils is a relatively new style
Think German Pils with a dry hop
Click to expand...
That is one, gross
 
thinking that i will make this sometime soon.

Italian pils style(fermented with Kolsch yeast) and with a dryhop.
https://www.brewersfriend.com/homebrew/recipe/embed/1629049

thoughts? I have Perle, willamette, sterling, fuggle, and loral. I could sub out the fuggles for Willamette and i think that would also work well. the kolsch yeast will throw a small amount of fruitiness, so i MAY try spunding it....never tried it with a kolsch or even an ale in general???
 
well go with it
just measured my recipe out it will go on my lager cake when my kellerbier is finished maybe next week
here is another article I was looking at
it mentions doing the dry hop cold after fermentation
https://byo.com/articles/italian-pilsner/
 
Bigbre04 said:
thinking that i will make this sometime soon.

Italian pils style(fermented with Kolsch yeast) and with a dryhop.
https://www.brewersfriend.com/homebrew/recipe/embed/1629049

thoughts? I have Perle, willamette, sterling, fuggle, and loral. I could sub out the fuggles for Willamette and i think that would also work well. the kolsch yeast will throw a small amount of fruitiness, so i MAY try spunding it....never tried it with a kolsch or even an ale in general???
Click to expand...
IIRC, Loral is what Sierra Nevada uses in their, rather credible Pils.
 
Dave Y said:
IIRC, Loral is what Sierra Nevada uses in their, rather credible Pils.
Click to expand...
Loral is one of my favorite hops that i have. it is also the only "noble-ish" hop that i can get in cryo. i would love some other options. or in flowable.
Brew Cat said:
well go with it
just measured my recipe out it will go on my lager cake when my kellerbier is finished maybe next week
here is another article I was looking at
it mentions doing the dry hop cold after fermentation
https://byo.com/articles/italian-pilsner/
Click to expand...
a cold dryhop? seems very inefficient??? honestly kolsch yeast makes a better "lager" then alot of actual lager yeasts that i have tried with the double advantage of being a 5 day beer that holds up to aging. the only minor yeast flavor that the apex version produces will surely be hidden up by a heavier hop charge and dryhop.

i know a whole bunch of breweries that use kolsch or even cool fermented chico for thier "lagers" its pretty cool honestly.
 
Bigbre04 said:
Loral is one of my favorite hops that i have. it is also the only "noble-ish" hop that i can get in cryo. i would love some other options. or in flowable.

a cold dryhop? seems very inefficient??? honestly kolsch yeast makes a better "lager" then alot of actual lager yeasts that i have tried with the double advantage of being a 5 day beer that holds up to aging. the only minor yeast flavor that the apex version produces will surely be hidden up by a heavier hop charge and dryhop.

i know a whole bunch of breweries that use kolsch or even cool fermented chico for thier "lagers" its pretty cool honestly.
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I was just stating what was mentioned in the article
He says you don't need biotransformation so hop after fermentation
I guess cold hop would be the wrong term
Probably just at the fermentation temperature
Cold hopping would be hopping during cold crash
I can blow CO2 purged hops into my fermenter without opening it but getting them out before cold crashing would be the problem
I don't think that is what he meant
 
The article also says the the style is also called dry hopped lager and the only thing that I'm doing is using the Italian Erclea Pilsner malt to make it "Italian"
I would prefer Styrian or maybe Adriatic hops for a more local hop
Not sure there is an Italian hop
 
Brew Cat said:
I was just stating what was mentioned in the article
He says you don't need biotransformation so hop after fermentation
I guess cold hop would be the wrong term
Probably just at the fermentation temperature
Cold hopping would be hopping during cold crash
I can blow CO2 purged hops into my fermenter without opening it but getting them out before cold crashing would be the problem
I don't think that is what he meant
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no real need to remove them. if you are going to brite you would leave them behind anyway. if you are staying on the yeast cake you could run into some problems.

Ya i would def interpret that as either dryhopping after cooling(drops out yeast if you need to pull it to repitch) OR just dryhopping at fermentation temp.

i wonder if big breweries dryhop during lagering??? i would assume most of them would be using flowables or more efficient options?

I would assume some type of hop grows in the alps???

I interpret the style as a dry hopped lager(not a specific regional thing) there are lots of american versions that are popular now!

I would like to get my hands on some Saphir. There are some new super noble strains that the hop guy mentioned to me on his sales pitch. i will message him and ask what they were.
 
going to close the butterfly valve on my fermzilla then push the Kellerbier to a keg
wash out the fermenter leaving the collection jar on it sealed with the yeast
aerate the wort put it in the fermenter then pressurize the fermenter
open the BF valve then the pressurized wort should blow all the yeasties into the wort
the yeast will not see any O2 till it hits the wort
release the pressure and pop in the air lock
hows that sound?
anyone do it?
 
Brew Cat said:
going to close the butterfly valve on my fermzilla then push the Kellerbier to a keg
wash out the fermenter leaving the collection jar on it sealed with the yeast
aerate the wort put it in the fermenter then pressurize the fermenter
open the BF valve then the pressurized wort should blow all the yeasties into the wort
the yeast will not see any O2 till it hits the wort
release the pressure and pop in the air lock
hows that sound?
anyone do it?
Click to expand...
sounds fine to me, just be sure your temps are all good!

I am thinking i am gonna brew my version tomorrow and pull 2 kegs of my imperial lager to age for later...or atleast that is the plan this morning.
 
it didn't work
had to shake it up to get it out of the cup
next time I wont be so lazy
or maybe pressurize the cup and not the tank
reverse what I did
and by the way got better than expected conversion with the decoction
editor says it will end at .009 I was in 145 for 30min then 158 for 30 so hopefully I be a little higher on the FG
I'm not sure I have the mash calculator set right
to much so added a quart of water
 
Brew Cat said:
it didn't work
had to shake it up to get it out of the cup
next time I wont be so lazy
or maybe pressurize the cup and not the tank
reverse what I did
and by the way got better than expected conversion with the decoction
editor says it will end at .009 I was in 145 for 30min then 158 for 30 so hopefully I be a little higher on the FG
I'm not sure I have the mash calculator set right
to much so added a quart of water
Click to expand...
interesting. i have never once done a decoction brew. it is very foreign to me. on my setup it isnt possible.

can you post a photo? kinda confused about the collection cup?
 
17780933692562163983777948515203.jpg
17780933987321824723865389238539.jpg
 
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