[klickitat jim]

Im going to take a swing at a pils. Im not really trying too hard to nail the guidelines, not trying to IT the heck out of... it. Moderate bitterness and lots of hop flavor and aroma is what im shooting for.

5%
95% Best Pils
5% CaraPils
Mashed low and long
Will build my water, CaSO4 mostly
German Magnum at 60 for about 25 IBUs
40g Sapfir and 40g Tettnanger 170/30
40g Saphir and 40g Tettnanger dry hop 4 days once I hit TG and no D
Then I'm crashing and gell fining.

Anyone ever wirlpool or dry hop a pils?

[jmitchell3]

I brewed my first pils today, cloning firestone's pivo pils. Recipe calls for 2oz dry hop with saphir on 5 gals....couldnt get saphir at my lhbs, so got hallertauer blanc instead. So yeah, 2oz hallertauer blanc in 5 gals dry hopped for 5 days.


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[euge]

I don't see why you couldn't treat an experimental pils with any sort of hop treatment for BJCP specialty beer guidelines. Wide open. if you were considering a submission.

Some of the commercial Czech pils I've had have been remarkably hoppy and aromatic. Great beeers.

[klickitat jim]

Next brew day is lagers again. Probably last of the season. One will be my German Exportbier, and I'm just looking for something fun and new to go next to it. I'll just go for it and see what happens

[erockrph]

I brew a dry-hopped Pils pretty often, but it probably ends up closer to an APA than a Pils. I use Motueka and Sterling, two Saaz descendants that have some nice citrus character to them as you push the hopping rates. Makes for a great summer beer.

[klickitat jim]

Cool Eric, sounds like I'm tracking right. Thanks

[Iliff Ave]

I brew a pale lager that is dry hopped with sterling and crystal with great results for me. My amounts are very modest though....

[HoosierBrew]

Anyone ever wirlpool or dry hop a pils?

I've whirlpooled with nice results on German and Bopils. I go fairly short, like 20 mins @ 170F. Comes out nice.

[erockrph]

Cool Eric, sounds like I'm tracking right. Thanks

I've tried soft water (Czech Pils-style), and it wasn't what I was looking for. I think you're on the right track with the Gypsum addition. I'm at about 130ppm in my hoppy lagers and that's right where I like it. Again, this ends up closer to an APA in hop character, so YMMV depending on what you're shooting for.

I brew a pale lager that is dry hopped with sterling and crystal with great results for me. My amounts are very modest though....

I got some Crystal for just this purpose. I hear it's similar to Sterling in that it has noble character but can get fruity as you push the hopping rate.

[Iliff Ave]

Cool Eric, sounds like I'm tracking right. Thanks

I've tried soft water (Czech Pils-style), and it wasn't what I was looking for. I think you're on the right track with the Gypsum addition. I'm at about 130ppm in my hoppy lagers and that's right where I like it. Again, this ends up closer to an APA in hop character, so YMMV depending on what you're shooting for.

I brew a pale lager that is dry hopped with sterling and crystal with great results for me. My amounts are very modest though....

I got some Crystal for just this purpose. I hear it's similar to Sterling in that it has noble character but can get fruity as you push the hopping rate.

Yeah I haven't experimented with upping the rates of either yet but would like to. I use a relatively small amount of sterling/crystal late in the boil and at dry hop. At the amount I use, they come off as noble hops with just a touch of citrus character to me.

[denny]

Im going to take a swing at a pils. Im not really trying too hard to nail the guidelines, not trying to IT the heck out of... it. Moderate bitterness and lots of hop flavor and aroma is what im shooting for.

5%
95% Best Pils
5% CaraPils
Mashed low and long
Will build my water, CaSO4 mostly
German Magnum at 60 for about 25 IBUs
40g Sapfir and 40g Tettnanger 170/30
40g Saphir and 40g Tettnanger dry hop 4 days once I hit TG and no D
Then I'm crashing and gell fining.

Anyone ever wirlpool or dry hop a pils?

Just so happens I'm brewing a German pils today.  I sometimes use 10% dark Munich for them, but usually it's 100% pils malt.  That's what I'm doing today.  Using the boiled Jever water profile, 90 min. mash at 148.  FWH with Hallertauer Herbrucker, Hallertauer at 60, then more Hallertauer Hers. at flameout.  No whirlpool hops, no dry hop.  Although my flameout addition kinda becomes a whirlpool addition by default.

[neddles]

Im going to take a swing at a pils. Im not really trying too hard to nail the guidelines, not trying to IT the heck out of... it. Moderate bitterness and lots of hop flavor and aroma is what im shooting for.

5%
95% Best Pils
5% CaraPils
Mashed low and long
Will build my water, CaSO4 mostly
German Magnum at 60 for about 25 IBUs
40g Sapfir and 40g Tettnanger 170/30
40g Saphir and 40g Tettnanger dry hop 4 days once I hit TG and no D
Then I'm crashing and gell fining.

Anyone ever wirlpool or dry hop a pils?

Just so happens I'm brewing a German pils today.  I sometimes use 10% dark Munich for them, but usually it's 100% pils malt.  That's what I'm doing today.  Using the boiled Jever water profile, 90 min. mash at 148.  FWH with Hallertauer Herbrucker, Hallertauer at 60, then more Hallertauer Hers. at flameout.  No whirlpool hops, no dry hop.  Although my flameout addition kinda becomes a whirlpool addition by default.

SMaSH brewing!

[Pinski]

Anyone ever wirlpool or dry hop a pils?

I've whirlpooled with nice results on German and Bopils. I go fairly short, like 20 mins @ 170F. Comes out nice.

I like this approach as well, don't have much if any interest in dry hopping a pils. To me, noble hop pleasure is not about intensity.

[HoosierBrew]

Anyone ever wirlpool or dry hop a pils?

I've whirlpooled with nice results on German and Bopils. I go fairly short, like 20 mins @ 170F. Comes out nice.

I like this approach as well, don't have much if any interest in dry hopping a pils. To me, noble hop pleasure is not about intensity.

Agreed.

[Steve Ruch]

I brewed a pilsner last month and split the batch in half after chilling the wort. One half got fermented with M-44 @ 68 and the other got S-34/70 @ 52f.
I dry hopped the ale version with glacier and the lager with saaz and wakatu.
The ale version was bottled last week and the lager part was racked into another carboy and placed in the lager chest.