The following beer recipe is featured in the November/December 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe comes courtesey of Charlie Papazian’s article “Not-So Pilsener” in the November/December 2005 issue of Zymurgy magazine (vol. 28.6). Here is what Charlie had to say about his beer:
“Not-So Pilsener was a memorable discovery of the unique character that late hopping with French Strisselspalt hops brought to my brew. Not a traditional Pilsener, this 20-percent rice lager is a variation on a theme, such was the desire to lighten the body without compromising malt and hop character. I’ve brewed a similar recipe in years past with great success, but this time I bumped up the rice from 10 to 20 percent and played around with the delicate nature of American Mt. Hood and French Strisselspalt hops….
…As the beer was consumed over a period of time, the intensity [of Strisseltpalt’s unique flavors] did not diminish. Always there to awaken the floral fruity joy of sweet apricot, quickly to recede, giving way to noble hop flavor and bitterness of Mt. Hood hops and a Not-So Pilsener enjoyed in the hot months of summer or the crisp of winter ” (p. 52-53)
The following beer recipe is featured in the November/December 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe comes courtesey of Charlie Papazian’s article “Not-So Pilsener” in the November/December 2005 issue of Zymurgy magazine (vol. 28.6). Here is what Charlie had to say about his beer:
“Not-So Pilsener was a memorable discovery of the unique character that late hopping with French Strisselspalt hops brought to my brew. Not a traditional Pilsener, this 20-percent rice lager is a variation on a theme, such was the desire to lighten the body without compromising malt and hop character. I’ve brewed a similar recipe in years past with great success, but this time I bumped up the rice from 10 to 20 percent and played around with the delicate nature of American Mt. Hood and French Strisselspalt hops….
…As the beer was consumed over a period of time, the intensity [of Strisseltpalt’s unique flavors] did not diminish. Always there to awaken the floral fruity joy of sweet apricot, quickly to recede, giving way to noble hop flavor and bitterness of Mt. Hood hops and a Not-So Pilsener enjoyed in the hot months of summer or the crisp of winter ” (p. 52-53)
Ingredients:
- 8.0 lb (3.6 kg) German Pilsener malt
- 8.0 oz (225 g) Belgian or other aromatic malt
- 2.0 lb (908 g) Briess rice flakes
- 1.0 oz (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU), 60 minutes boiling
- 1.5 oz (42 g) French Strisselspalt* hop pellets 2% alpha (3 HBU/84 MBU), 60 minutes boiling
- 1.0 oz (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU), 20 minutes boiling
- 0.25 oz (7 g) Mt. Hood hops, 10 minutes boiling
- 1.25 oz (35 g) French Strisselspalt* hop pellets 2% alpha, 2 minutes boiling
- 0.43 oz (12 g) French Strisselspalt* hop pellets 2% alpha, dry hopping
- 0.25 tsp (1 g) powdered Irish moss
- Pilsener or German type lager yeast
- 0.75 cup corn sugar (priming bottles) or 0.33 cup corn sugar (kegging)
- *French Strisselspalt hops are not to be confused with French Strisselbract hops
Specifications:
Yield: 6 gallons (23 L)
Original Gravity: 1.057
Final Gravity: 1.021
ABV: 4.70%
IBU: 40
SRM: 5 (10 EBC)
Boil Time: 60 minutes
Directions:
- A step infusion mash is employed to mash the grains.
- Add 11 quarts (10.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes.
- Add 5 quarts (4.75 liters) of boiling water and add heat to bring temperature up to 155°F (68°C) and hold for about 30 minutes.
- Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.5 liters) of 170°F (77°C) water.
- Collect about 6 gallons (23 liters) of runoff.
- Add 60-minute hopes and bring to a full and vigorous boil.
- The total boil time will be 60 minutes.
- When 20 minutes remain add the 20-minutes hops.
- When 10 minutes remain add 10-minutes hops and Irish moss.
- When 2 minutes remain add the 2-minutes hops.
- After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes.
- Continue to chill in the immersion or use other methods to chill your wort.
- Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 liters) with addition cold water if necessary. Aerate the wort very well.
- Pitch the yeast when temperature of wort is about 70°F (21°C).
- Once visible signs of fermentation are evident, ferment at temperatures of about 55°F (12.5°C) for about one week or when fermentation shows signs of calm and stopping.
- Rack from your primary to a secondary and add the hop pellets for dry hopping. “Lager” the beer at temperatures between 35 and 45°F (1.5-7°C) for four to six weeks.
- Prime with sugar and bottle or keg when complete.
Malt Extract Recipe: 6 U.S. gallons (23 liters)
- Ingredients:
- 8.0 lb (3.6 kg) | very light malt extract syrup or
- 6.4 lb (2.9 kg) | very light dried malt extract
- 1.5 lb (680 g) | rice extract syrup
- 1.5 oz (42 g) | Mt. Hood hops 6% alpha (6 HBU/168 MBU), 60 minutes boiling
- 1.5 oz (42 g) | French Strisselspalt* hop pellets 2% alpha (3 HBU/168 MBU), 60 minutes boiling
- 1.0 oz (28 g) | Mt. Hood hops 6% alpha (6 HBU/168 MBU), 20 minutes boiling
- 0.5 oz (14 g) | Mt. Hood hops, 10 minutes boiling
- 1.25 oz (35 g)| French Strisselspalt* hop pellets 2 % alpha, 2 minutes boiling
- 0.43 oz (12 g) | French Strisselspalt* hop pellets 2% alpha, dry hopping
- 0.25 tsp (1 g) |powdered Irish moss
- Plisener or German type lager yeast
- 0.75 cup (175 ml) corn sugar (priming bottles)
- 0.33 cup (80 ml) corn sugar (kegging)
- *French Strisselspalt hops are not to be confused with French Strisselbract hops
Extract Directions:
Add malt extract and rice syrup to 2.5 gallons (9.5 liters) hot water and dissolve well. Add 60 minute hops and bring to boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minutes hops. When 10 minutes remain add 10-minute hops and Irish moss. When 2 minutes remain add the 2-minute hops. After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes.
Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 liters) of cold water has been added. If necessary add cold water to achieve a 6-gallon (23-liter) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident ferment at temperatures of about 55°F (12.5°C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. “Lager” the beer at temperatures between 35 and 45°F (1.5-7°C) for four to six weeks.
Prime with sugar and bottle or keg when complete.
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