[quattlebaum]

What yeast Denny?  That part about yeast evolving to conform to the local water is just a hypothesis on my part. I need data on which yeast worked well at what calcium content. I do know that the boh pils yeast does not like calcium at 40 ppm.

I am using 34/70 Boh pils so i suppose i will need to have the Ca a little higher i suppose?  Do you happen to have an idea of what range Boh pils does like?

I suppose that if my grain bill/malt supplies some ppm of Ca i should be OK to push it in the low range of 40ppm on the water calculator? i have heard that the grist can supply up to 70ppm of ca? i think it was a pod cast from palmer recently.

[HoosierBrew]

I'm assuming Martin meant the opposite - the region where Czech Pilseners became famous is famous for very soft water.  I've heard of BoPils being made with well under the oft-quoted 50ppm Ca.

[OhDannyBoy!]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

[denny]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

[ynotbrusum]

Sounds pretty Jever-ish.  Enjoy!

[tommymorris]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

[denny]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

[jeffy]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It's also a bit less bitter than a German Pils and ever so slightly darker.

[tommymorris]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It's also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

[denny]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It's also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

Or make German pils

[tommymorris]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

That is basically the recipe I use for what I think is a Czech Pilsner also except I use Saaz hops to maybe 40 IBU.  For German I do what you wrote with Hallertau.

Am I right to call one Czech and one German or is my Saaz beer just a German Pilsner with Saaz?

I don’t have a good feel from drinking European beers. I don’t get too many and I have never been to either country. So really I am just guessing.

IMO, a BoPils should use softer water so it has a mellower hop chracter.

It's also a bit less bitter than a German Pils and ever so slightly darker.

Interesting. Maybe I’ll try a softer water profile for the BoPils. Though I like the crispness I get from a the bitterness now.

Lately, I’ve been stuck in CAPS. Gotta get over those before going back to BoPils

Or make German pils

Yeah. German Pils with Saaz.  I really like Saaz.

[ynotbrusum]

Just got a sack of Barke Pils today - LHBS ordered it for me, so it looks like its time for a German Pils!

[hopfenundmalz]

I will just say the Jever Brewery still claims it is brewed to 40 IBU. Sulfate is around 75ish for dryness.

[OhDannyBoy!]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

Are you just adding hops at the start of this one?
Any lagering or just 11c until done?

[denny]

I have a German pils on tap that I made using the Jever (boiled) profile from Bru'nwater.  I'm loving it!   Not only that, but it was on tap 4 weeks to the day after I brewed it.  That included only a week of lagering.  At 4 weeks, it was crystal clear and delicious.

Sounds LUSH! Any chance of the recipe Denny?

Good quality pils malt to about 1.052ish, good quality noble hops to 30-35 IBU.  Ferment at 52 til done.

Are you just adding hops at the start of this one?
Any lagering or just 11c until done?

Sometimes I add finishing hops, sometimes I don't. Depends on ,good and what hops I've got on hand.  I generally ferment at 52 for 5 days or so, then raise to 72F for 2-3 days, then crash to 35F until ready....generally 5 days-2 weeks.  As you can see it's not as much a recipe as a process.