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Sam Adams Noble Pils Clone

158 calories
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.8 gallons
Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO Magazine
Calories: 158 calories (Per 12oz)
Share: <EMBED>
1.048
1.011
4.94%
34.33
3.37
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.4 lb American - Pale 2-Row7.4 lb Pale 2-Row 37 1.8 74.7%
2.5 lb German - Bohemian Pilsner2.5 lb Bohemian Pilsner 38 1.9 25.3%
9.9 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
56 g Hallertau Mittelfruh56 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 90 min 31.78
11 g Tettnanger11 g Tettnanger Hops Pellet 3.8 Boil 5 min 1
17 g Saaz17 g Saaz Hops Pellet 3.8 Boil 5 min 1.55
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Dry Hop 14 days
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.8 Dry Hop 14 days
0.5 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Dry Hop 14 days
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop 14 days
 
Mash Guidelines
Amount Description Type Temp Time
3.75 galBatch SpargeInfusion153 °F45 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Yeast Nutrient Water Agt Mash 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Single Infusion Mash. Mix the crushed grains with 3.75 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve 6.8 gallons and pre-boil gravity of 1.035. Boil for 90 minutes, adding hops and yeast nutrients per schedule. Turn of heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to 53-55F. Aerate and pitch yeast. Let temp rise to 57F and ferment for 2 weeks or until signs of fermentation have died down. Rack to secondary raise temp to 70 degrees for 2 days diacetyl rest. After diacetyl rest, lower to 40 degrees and lager for 3 weeks at 40F. Add the dry hops for the final 2 weeks of lagering. Bottle or keg.
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View Count: 5480
Brew Count: 1
Last Updated: 2013-10-26 17:20 UTC
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