Jokes aside, it's awesome to see how this came out for you! I've been moving and not able to brew, and an italian pils is the first one I'll be doing in the new place. This video just got me even more excited about it lol.
Hi Steve, I am sooooo stoked about this beer, then I had a panic, Saphir hops, where in the name of God do i get them, not my usual suppliers that is for sure. Imagine my relief when in an obscure little one man band website I found, and immediately bought some 🥳. Be brewing it in a couple of weeks and will report back. Cheers mate 😉
You frequently advise to run boiling wort through a plate chiller to sanitize the chiller. I have tried this many times and every time, it kills the boil 15 minutes early. I am not running cool water through the chiller for obvious reasons, but I still can’t maintain the boil. What is your secret to running wort through your plate chiller without ruining your boil? (Especially since you have that pretty large plate chiller)
How much temperature are you losing? It drops me down to usually about 205, which isn't that big of a deal with hop utilization and wort condensing etc. Just because the wort is
If I should ever change my career to become a suicide bomber, I would probably do my work in the peroni or the moretti brewery. That being said, this looks nothing less than fantastic.
Ho do you avoid oxidizing your beer when adding gelatin? I am bottling. I added it to the fermenter and crash cooled. Either this or the gelatin sucked a whole lot of oxygen in and completely ruined it. Was gutted.
Most likely your cold crash is the culprit, sucking oxygen in. I add to the keg, you can use a syringe to add it via the pressure relief valve in a keg
How much would you say (on average) are your boil off losses and kettle losses when you use your 120v Clawhammer? Thinking about grabbing one over the holidays..
I was averaging about 1/2 to 3/4 gallon per hour boil off depending on the environmental circumstances. Line and kettle losses are about another 1/2-3/4 gallon, but I would tip the kettle to get the most liquid I could out of it
Barke is good but overrated imo. It's just a malt variety. The real flavor comes from the terroir of the particular malthouse and how the maltster makes it. Not just simply the barley varietal. Kind of boring seeing so many places use Weyermann Barke over and over again with so many other interesting options out there. It's what Galaxy used to be to hops...
I haven't really seen it used all that often, so your experience is different than mine. I particularly enjoyed the way it was different than the regular weyermann pils malt - but I agree in that the malting technique is the biggest contributor to flavor, just look at floor malted vs standard malts
@@TheApartmentBrewer many many pro-brewers worship at the altar of barke. The vast majority of the worlds barke is controlled and pushed by one company...hmm. Floor malting is neat. The history etc. Do a chew/ASBC steep test on a bunch of floor malted alongside saladin box or other more modern pneumatically turned malts and compare. I think you'll find the floor malted in general to be "earthier/greener/less clean" not a bad thing in and of itself. It's nice to use malts that are rough around the edges sometimes. I'm a bit jaded about tired of hearing "floor malts are better". It's the same with people who say things like "60/70s muscle cars are better" they are definitely cool but I find it hard to say "better". Not trying to be critical of you here at all. Just ranting into the void lol. Love your videos! if you keep making them I'll keep watching them
All good, truth be told I actually really like their floor malted pilsner moreso than the barke. It's just my first time brewing with the malt and I wanted to see how it was. Glad you enjoy the videos!
Hey Steve. Love watching your videos. Unfortunately my local home brew shops does not carry Saphir hops. Would you be able to suggest a suitable substitute?
What brand and how much yeast nutrient would you add to this recipe for Lutra yeast? Since it’s cooler here in Canada right now, would you see an advantage to going with Lutra and a heat pad? I’m thinking from 8-9 days ferment to 2-3 days? Any disadvantages? Is it worth it? Thanks
Thanks for this video and recipe. My wife and I and looking to retire to Italy so I wanted to brew up something authentically Italian. Followed your recipe but changed out from Saphir to Perle hops. Wow, it is the best beer I have ever made and my wife loves it too. Called it Amore Mio. Really enjoying all your helpful videos and I am learning so much from them. Thanks for sharing your expertise!
Enjoying your videos. Entertaining and informative, I switched to Distilled/RO water a few years ago. Being able to build a water profile that fits the style of beer being brewed has amazing results. This Italian Pilsner is interesting.
Great video man. I'm def going to try this recipe. I'll ferment it a little cooler......68°?......you're crazy. Gotta go with a 50-55° fermentation! Lol
I also thought it was crazy the first time I tried warm fermenting it, but it actually works! Nothing wrong with keeping it cool either, but I definitely encourage you to give the warm ferment a try sometime!
I was expecting fermentation temperature around 55-60 based on what I've read on Tipopils....sounds like you've been pushing it! How do you think it affected the flavour profile? The berry you are referring to maybe?
I've used saflager W-34/70 in the high 60s many times before, and even then it still tends to be remarkably clean. It does get kind of fruity if you go into the 70s though.
Great brew, interesting malt haven't seen that brand before. With a New Zealand Pilsner try Riwaka and Motueka combo and a good Pilsner malt and 35IBU 👌.
I have one on tap that I love though I went more hoppy.. Magnum bittering 1 oz mittelfruh 30 min 1 oz mittelfruh 15 min 2 oz saphir 2 min 2 oz calista dry hop
Glad you tried Barke, it is a heirloom malt, plump, single variety with great DP. It is fantastic malt, my latest bag has a gel temp of 148°F and letting it drop down to 142-144 in beta after hitting gelatinization temperature has created some amazing helles with 84% AA. CHEERS!
Nice video. Was this a kit you ordered from NB or did you just order the grains and mill them yourself? Looks like you used two packets of the 3470? I struggle with ph trying to get it right and it’s never perfect. Do you measure ph as the strike water is heating up or wait until mashing in? Did not catch if you sparged on this brew. Thank you for your time and video. Going to try this recipe.
Nope, I developed this recipe myself and ordered from NB. I did use two packets, technically it's a slight overpitch, but I'll get faster and cleaner fermentation with that every time. I measure ph 10 minutes into the mash, and since this system is a BIAB design, there is no sparge. Glad you enjoyed the video!
Beer looks excellent! I’ve got that exact same Pilsner glass! Italian hoppy pilsners are a very hit and miss for me I find, sometimes they’re very warranted and nice to get a bit more hoppiness but somehow I end up missing the more maltiness of a German Pils. Great video though!
Just made finished this with some hop substitutions and under pressure and WOW...this is easily one of my best beers I've made! Thank you so much for making this video! This is the first lager I've made and I think I'm going to continue keeping a lager on rotation from now on.
This is a really great beer. As you say a slight malty sweetness with a floral taste. Really love the Saphir, I've never used it before. Thanks for the recipe.
w-34/70 is my go to as I don't have a way to ferment too cold just yet. I've fermented a bunch of these at 65F and they've always come out great. Thanks for getting this info out there, so everyone including the newbies can brew lagers.
Glad it turned out! My homebrew club friend and I made one in the spring. Barke and a touch of carapils. Perle and harvest l17. It was amazing. You nailed it, these beers are just delicate and delicious.
Your beers are looking great! I try to brew beers at home and it doesn't come out like yours lol. I bet you get this a lot: you should start your own brewery.
Can I just check the fermentor batch size for this grain bill … is it 16 litres? New to the grainfather app and had to reduce to 16 to get the Abv to 5.5 thanks. I’ll be brewing this next month thanks
Had clumps forming every brew, what a nuisance. To prevent making doughballs, I tried bottom letting on my last brew and it worked perfectly, zero clumps. My mashtun has a ballvalve and a bazooka filter attached to it so I can fill the mashtun from the bottom through the outlet. Supposedly same thing can be achieved by just filling the grainbasket with dry grains and then submerge it slowly into strike water. Definately worth a try.
I'll look into that - that flexibility is one thing I miss about regular all grain systems. I've just been throwing a 1/2 lb of rice hulls in and its actually helped out a ton. Higher efficiency and shorter lauter time!
It won't help lautering, so if Your system works better with rice hulls, then You still need to add them. Bottom-letting only prevents doughballs from forming and makes mash-in that much easier from what I've gathered from forums and what I've done only once by now. Definately gonna go that route for my next brews.
18 days since brew day and this beer is drinking exceptionally well! Floral and herbal with a nice malt backbone. My batch turned out just as I hoped and is as described in your review. Cheers and I think it is close enough to beer-thirty so off to the kegerator I go for a fresh pint. Cheers!
Great Pilsner series. Encouragment to make more lagers although the waiting time (in my case I'm doing classic lagering process and bottling). I haven't heard about Italian pilsner but it sounds like a great kind of pilsner to brew after. I am currently lagering a German Pilsner and a bock. Anyways thank you so much and cheers from Canada
@@TheApartmentBrewer the problem is that italians pils are born in my city, Como (the first example is tipopils of italiano, and soon after grigna of lariano that ha a little more malty charachter... more like a freshly hopped czeck pils), and also actualy the most talian pils are from como, lecco, milano varese, all cities of the north of lombardia next to swiss boarder. Is like showing an hawaian girl talking about alaska :p But as an italian pils lover i thank you for this video ^_* Talking about the recipe from what i know from a couple of italian brewery i confirm that is fermented at a higher but not so high. A 12-14° C will be better
Can i just ask. Is primary fermentatikn the same as high krausen? In a recipe for a triple ipa it says to do one at primary ferm then at high krausen, but online peolle say they are the same thing
Primary fermentation is basically the first few days of fermentation. High krausen is the point of fermentation with the strongest activity - which occurs during the primary phase of fermentation. So short answer - they are basically the same thing
See the June July beer and brewing mag, pg 57. Notch brewing did a version. Think German brewing tradition meets French culinary tradition. Lots of strisselspalt/Aramis/barbe rouge. Also, von ebert did a similar version, Pierre la chat. Beer and brewing podcast episode 182. It’s very floral with a whiff of baking spice. 👌
Also check out Broue Pub & resto Le trou du diable: it’s a FB page. I stumbled across their post about an Alsatian pils called Luminescence. I got a recipe from the brewer: “Pils malt with a bit of acidulated malt” For a 1000L (9bbl) system, 50 min 500g aramis 50 min 500g barbe rouge 15 min 500g strisselspalt 5min 250g strisselspalt 5min 250g mistral 0min 750g mistral No notes on yeast but I believe it was an open ferment for primary and spunded and/or package conditioned for very effervescent finish.
Looks so good! Putting on my "to-brew" list. I just got back from Italy and they definitely have something good going with their beer. Greece has some decent beer, too. If you can ever get your hands on Cretan Beer's Charma Lager I would recommend it. In terms of your stuck sparge I had one last year on my Clawhammer system caused by canned pumpkin, except the basket was at shoulder height so you can only imagine how much I was swearing trying to get the damn thing up 😂 Excellent video as always, looking forward to the next one. Cin - Cin! 🍻
They do - I was there in 2017 and I was pretty suprised by what was available. Funny that you mention Greece as well, I visited in 2019 and they had a lot of really cool selections but they were just hard to find. Thanks for watching!
Ey mama mia, that's a spicy pils-a-ner
🤌🤌🤌
Jokes aside, it's awesome to see how this came out for you! I've been moving and not able to brew, and an italian pils is the first one I'll be doing in the new place. This video just got me even more excited about it lol.
Awesome! I'm glad I could get you nice and motivated, I loved this beer!
Is snorting the beer required for this style of Pilsner 🤣
Absolutely - how else will you talk about the nose on the beer?
Hi Steve, I am sooooo stoked about this beer, then I had a panic, Saphir hops, where in the name of God do i get them, not my usual suppliers that is for sure. Imagine my relief when in an obscure little one man band website I found, and immediately bought some 🥳.
Be brewing it in a couple of weeks and will report back. Cheers mate 😉
Glad to hear you could find them!! I actually had to go to Yakima Valley hops to find the ones I used in this recipe. Best of luck and enjoy the brew!
Hallertau Mittelfrüh is an alternative. In fact, Saphir seems to have been an attempt at producing a more disease resistant version of those.
Picked up a pound of Saphir from Yakima for $15.99. Worth every penny. Thanks Steve as always.
Im curious why 2 packs of 34/70?
Fantastic. Can’t wait to try this one out myself!!
You frequently advise to run boiling wort through a plate chiller to sanitize the chiller. I have tried this many times and every time, it kills the boil 15 minutes early. I am not running cool water through the chiller for obvious reasons, but I still can’t maintain the boil. What is your secret to running wort through your plate chiller without ruining your boil? (Especially since you have that pretty large plate chiller)
How much temperature are you losing? It drops me down to usually about 205, which isn't that big of a deal with hop utilization and wort condensing etc. Just because the wort is
i did half sazz half tetnag ,,was blown away by the tast
I'm curious why you didn't go with Weyermann Eraclea Italian Pilsner Malt since NB carries it.
Honestly because I didn't know about it or notice it when I was looking.
Will lutra do the biotransformation?
If I should ever change my career to become a suicide bomber, I would probably do my work in the peroni or the moretti brewery. That being said, this looks nothing less than fantastic.
Glad you enjoyed the video, but let's hope you are satisfied with your current career!
Ho do you avoid oxidizing your beer when adding gelatin? I am bottling. I added it to the fermenter and crash cooled. Either this or the gelatin sucked a whole lot of oxygen in and completely ruined it. Was gutted.
Most likely your cold crash is the culprit, sucking oxygen in. I add to the keg, you can use a syringe to add it via the pressure relief valve in a keg
Very nice touch with the Italian music
Damn I think you just made an offer I can’t refuse, gonna have to try this
Do it! Would love to see your take on the style!
@@TheApartmentBrewer rewatching this to get inspiration, working on an italian pils soon!
Yes!!!!
Glad to see this one! It looks great and I can’t wait to brew something like it. Appreciate the content, Steve.
Awesome, I'm glad you enjoyed it - hope you can make one yourself!
How much would you say (on average) are your boil off losses and kettle losses when you use your 120v Clawhammer? Thinking about grabbing one over the holidays..
I was averaging about 1/2 to 3/4 gallon per hour boil off depending on the environmental circumstances. Line and kettle losses are about another 1/2-3/4 gallon, but I would tip the kettle to get the most liquid I could out of it
@@TheApartmentBrewer Good to know. Thank you!
Bellissimo Birra! Ben fatto! Ciao
Grazie Grazie
Barke is good but overrated imo. It's just a malt variety. The real flavor comes from the terroir of the particular malthouse and how the maltster makes it. Not just simply the barley varietal.
Kind of boring seeing so many places use Weyermann Barke over and over again with so many other interesting options out there. It's what Galaxy used to be to hops...
I haven't really seen it used all that often, so your experience is different than mine. I particularly enjoyed the way it was different than the regular weyermann pils malt - but I agree in that the malting technique is the biggest contributor to flavor, just look at floor malted vs standard malts
@@TheApartmentBrewer many many pro-brewers worship at the altar of barke. The vast majority of the worlds barke is controlled and pushed by one company...hmm.
Floor malting is neat. The history etc. Do a chew/ASBC steep test on a bunch of floor malted alongside saladin box or other more modern pneumatically turned malts and compare.
I think you'll find the floor malted in general to be "earthier/greener/less clean" not a bad thing in and of itself. It's nice to use malts that are rough around the edges sometimes.
I'm a bit jaded about tired of hearing "floor malts are better". It's the same with people who say things like "60/70s muscle cars are better" they are definitely cool but I find it hard to say "better".
Not trying to be critical of you here at all. Just ranting into the void lol. Love your videos! if you keep making them I'll keep watching them
All good, truth be told I actually really like their floor malted pilsner moreso than the barke. It's just my first time brewing with the malt and I wanted to see how it was. Glad you enjoy the videos!
Hey Steve. Love watching your videos. Unfortunately my local home brew shops does not carry Saphir hops. Would you be able to suggest a suitable substitute?
Hallertau Mittelfrueh is close, not quite the same thing but it will get the job done if you use enough of it
@@TheApartmentBrewer perfect thanks Steve.
I get my ingredients from Northern Brewer too.
They're great!
What brand and how much yeast nutrient would you add to this recipe for Lutra yeast? Since it’s cooler here in Canada right now, would you see an advantage to going with Lutra and a heat pad? I’m thinking from 8-9 days ferment to 2-3 days? Any disadvantages? Is it worth it? Thanks
I think I will just do your German pils with Lutra instead!
In either case to answer your question, I would recommend 5-7g of wyeast beer nutrient
@@TheApartmentBrewer thank you! Plus now you have a new video on the subject!!! On to watching that.
Gosh this looks so good. Might have to make a Pilsner like it one of my next brews!
Thanks for this video and recipe. My wife and I and looking to retire to Italy so I wanted to brew up something authentically Italian. Followed your recipe but changed out from Saphir to Perle hops. Wow, it is the best beer I have ever made and my wife loves it too. Called it Amore Mio. Really enjoying all your helpful videos and I am learning so much from them. Thanks for sharing your expertise!
I'm glad it turned out so good!
Enjoying your videos. Entertaining and informative, I switched to Distilled/RO water a few years ago. Being able to build a water profile that fits the style of beer being brewed has amazing results. This Italian Pilsner is interesting.
Glad you enjoy it! Gove it a try, its a great beer!
Great video man. I'm def going to try this recipe. I'll ferment it a little cooler......68°?......you're crazy. Gotta go with a 50-55° fermentation! Lol
I also thought it was crazy the first time I tried warm fermenting it, but it actually works! Nothing wrong with keeping it cool either, but I definitely encourage you to give the warm ferment a try sometime!
I was expecting fermentation temperature around 55-60 based on what I've read on Tipopils....sounds like you've been pushing it! How do you think it affected the flavour profile? The berry you are referring to maybe?
I've used saflager W-34/70 in the high 60s many times before, and even then it still tends to be remarkably clean. It does get kind of fruity if you go into the 70s though.
Great brew, interesting malt haven't seen that brand before.
With a New Zealand Pilsner try Riwaka and Motueka combo and a good Pilsner malt and 35IBU 👌.
Glad you enjoyed it, my NZ Pils will actually for our next week! Used Pacific Jade and Motueka. Turned out pretty good!
I have one on tap that I love though I went more hoppy..
Magnum bittering
1 oz mittelfruh 30 min
1 oz mittelfruh 15 min
2 oz saphir 2 min
2 oz calista dry hop
That's much hoppier but I bet its really good - nice idea with the Calista dry hop. Cheers!
Glad you tried Barke, it is a heirloom malt, plump, single variety with great DP. It is fantastic malt, my latest bag has a gel temp of 148°F and letting it drop down to 142-144 in beta after hitting gelatinization temperature has created some amazing helles with 84% AA. CHEERS!
I am a pretty big fan of it! Thanks for watching, that sounds like a pretty amazing brew!
Nice video. Was this a kit you ordered from NB or did you just order the grains and mill them yourself? Looks like you used two packets of the 3470? I struggle with ph trying to get it right and it’s never perfect. Do you measure ph as the strike water is heating up or wait until mashing in? Did not catch if you sparged on this brew. Thank you for your time and video. Going to try this recipe.
Nope, I developed this recipe myself and ordered from NB. I did use two packets, technically it's a slight overpitch, but I'll get faster and cleaner fermentation with that every time. I measure ph 10 minutes into the mash, and since this system is a BIAB design, there is no sparge. Glad you enjoyed the video!
Beer looks excellent! I’ve got that exact same Pilsner glass! Italian hoppy pilsners are a very hit and miss for me I find, sometimes they’re very warranted and nice to get a bit more hoppiness but somehow I end up missing the more maltiness of a German Pils.
Great video though!
Agreed, sometimes they can be a bit too unbalanced, sometimes that dry hop can be sort of overdone. Thanks for watching!
Just made finished this with some hop substitutions and under pressure and WOW...this is easily one of my best beers I've made! Thank you so much for making this video! This is the first lager I've made and I think I'm going to continue keeping a lager on rotation from now on.
Great to hear! That's awesome it turned out so well for you. Keep brewing!
Thanks for the ding... What would be the alternative to saphir? Almost impossible to get here
Its basically Hallertau Mittelfrueh on steroids, so you can sub with that
I brewed this recently including a decoction step and can highly recommend it. Wonderful beer and one of my new favorites. Thanks!
That sounds like a really great addition to the recipe, glad it turned out so well for you!
This is a really great beer. As you say a slight malty sweetness with a floral taste. Really love the Saphir, I've never used it before.
Thanks for the recipe.
I'm glad you made it and had the same experience I did!! Cheers and glad I could give you a great recipe !
w-34/70 is my go to as I don't have a way to ferment too cold just yet. I've fermented a bunch of these at 65F and they've always come out great. Thanks for getting this info out there, so everyone including the newbies can brew lagers.
That's the whole point - lagers don't have to be as hard as people make them out to be. W-34/70 is a fantastic yeast!
Glad it turned out! My homebrew club friend and I made one in the spring. Barke and a touch of carapils. Perle and harvest l17. It was amazing.
You nailed it, these beers are just delicate and delicious.
Oooh I bet harvest made a pretty good version of this as well. Love it!
Looks like you had a few Pilsners before the last bit of the recording.😂
Lol, just a few
Your beers are looking great! I try to brew beers at home and it doesn't come out like yours lol. I bet you get this a lot: you should start your own brewery.
Thanks, but I dont really see myself ever going down that road. I appreciate it though! Keep brewing and your beers will always improve!
Awesome beer. After the pour, you got me running to my fridge for a cold one. Cheers for the great beer and video man
Glad you enjoyed it so much!
Just read about this style in BYO and I am so glad to see an example. Cheers
Glad I can help out! Its really a great beer to try making at least once!
I will definitely be trying this one out! Love me a good pils!
I'd love to see your take on it! Cheers Brian!
Can I just check the fermentor batch size for this grain bill … is it 16 litres? New to the grainfather app and had to reduce to 16 to get the Abv to 5.5 thanks. I’ll be brewing this next month thanks
The final amount of beer is 5 gallons or 19 L
@@TheApartmentBrewer thanks not sure what I’m calculating incorrectly I’ll investigate
Had clumps forming every brew, what a nuisance. To prevent making doughballs, I tried bottom letting on my last brew and it worked perfectly, zero clumps. My mashtun has a ballvalve and a bazooka filter attached to it so I can fill the mashtun from the bottom through the outlet. Supposedly same thing can be achieved by just filling the grainbasket with dry grains and then submerge it slowly into strike water. Definately worth a try.
I'll look into that - that flexibility is one thing I miss about regular all grain systems. I've just been throwing a 1/2 lb of rice hulls in and its actually helped out a ton. Higher efficiency and shorter lauter time!
It won't help lautering, so if Your system works better with rice hulls, then You still need to add them. Bottom-letting only prevents doughballs from forming and makes mash-in that much easier from what I've gathered from forums and what I've done only once by now. Definately gonna go that route for my next brews.
I'll be brewing this up tomorrow. I'm looking forward to the tasting once it's ready to drink. Cheers and thanks for sharing!
18 days since brew day and this beer is drinking exceptionally well! Floral and herbal with a nice malt backbone. My batch turned out just as I hoped and is as described in your review. Cheers and I think it is close enough to beer-thirty so off to the kegerator I go for a fresh pint. Cheers!
Enjoy!!
Great Pilsner series. Encouragment to make more lagers although the waiting time (in my case I'm doing classic lagering process and bottling). I haven't heard about Italian pilsner but it sounds like a great kind of pilsner to brew after. I am currently lagering a German Pilsner and a bock. Anyways thank you so much and cheers from Canada
I'm happy you enjoy the series! Lagers are awesome and I've had a ton of fun brewing them. Thanks for watching, cheers!
Canada eh! Cheers Jim
Great Video
Looks great! Added to the list of must try. Cheers!
Cheers, it's a very fun beer!
Very nice.
Why do you always play the mandolin sound when you talk about Italy?
🤷♂️ I figured it would be entertaining
@@TheApartmentBrewer the problem is that italians pils are born in my city, Como (the first example is tipopils of italiano, and soon after grigna of lariano that ha a little more malty charachter... more like a freshly hopped czeck pils), and also actualy the most talian pils are from como, lecco, milano varese, all cities of the north of lombardia next to swiss boarder.
Is like showing an hawaian girl talking about alaska :p
But as an italian pils lover i thank you for this video ^_*
Talking about the recipe from what i know from a couple of italian brewery i confirm that is fermented at a higher but not so high. A 12-14° C will be better
Today Peroni is 🤢
Agreed!
Great stuff as always Steve!
Thanks Curt!
Can i just ask. Is primary fermentatikn the same as high krausen? In a recipe for a triple ipa it says to do one at primary ferm then at high krausen, but online peolle say they are the same thing
Correction. recipe says AFTER prary fermentation.
Primary fermentation is basically the first few days of fermentation. High krausen is the point of fermentation with the strongest activity - which occurs during the primary phase of fermentation. So short answer - they are basically the same thing
@@TheApartmentBrewer thx m8!
No problem!
NZ pils next ?
Yuuuuup
Cheers bud great video
Thanks for watching!
@@TheApartmentBrewer Always Braj!
You should do an Alsatian pils next
Can't say I've heard of that, but I'll do a little research. Thanks for watching!
See the June July beer and brewing mag, pg 57. Notch brewing did a version. Think German brewing tradition meets French culinary tradition. Lots of strisselspalt/Aramis/barbe rouge.
Also, von ebert did a similar version, Pierre la chat. Beer and brewing podcast episode 182. It’s very floral with a whiff of baking spice. 👌
Also check out Broue Pub & resto Le trou du diable: it’s a FB page. I stumbled across their post about an Alsatian pils called Luminescence. I got a recipe from the brewer:
“Pils malt with a bit of acidulated malt”
For a 1000L (9bbl) system,
50 min 500g aramis
50 min 500g barbe rouge
15 min 500g strisselspalt
5min 250g strisselspalt
5min 250g mistral
0min 750g mistral
No notes on yeast but I believe it was an open ferment for primary and spunded and/or package conditioned for very effervescent finish.
lmao you mean signore?
Nice Italian music in the background. oh and the beer looks good as well.
Thanks man!
Looks so good! Putting on my "to-brew" list. I just got back from Italy and they definitely have something good going with their beer. Greece has some decent beer, too. If you can ever get your hands on Cretan Beer's Charma Lager I would recommend it.
In terms of your stuck sparge I had one last year on my Clawhammer system caused by canned pumpkin, except the basket was at shoulder height so you can only imagine how much I was swearing trying to get the damn thing up 😂
Excellent video as always, looking forward to the next one. Cin - Cin! 🍻
They do - I was there in 2017 and I was pretty suprised by what was available. Funny that you mention Greece as well, I visited in 2019 and they had a lot of really cool selections but they were just hard to find. Thanks for watching!