24 replies to this topic

[cavman]

Just brewed the following today, mash was 150 with a 90 minute boil. Measured OG of 1.050 8.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 100.00 %0.75 oz Magnum [12.90 %] (60 min) Hops 35.9 IBU1.00 oz Pilsner hop Blend [4.23 %] (20 min) Hops 9.5 IBU1.00 oz Pilsner hop Blend [4.23 %] (10 min) Hops 5.7 IBU1.00 oz Pilsner hop Blend [4.23 %] (0 min) Hops - 1 Pkgs Staro (Wyeast Labs #2782) [Starter 2000 ml] Yeast-LagerHop blend is an equal mix of Saphir, Hersbrucker and Saaz.

[cavman]

IBU's come in at 51

[positiveContact]

I had a similar hopping schedule on my bo pils but instead of the blend I used saaz.

[HVB]

What do you plan to ferment this at?

[cavman]

What do you plan to ferment this at?

I will do it right at 50, the Staro yeast is reccomended at 50-58. The nice thing was I pitched from yeast I harvested last night, it should take off fast.

[HVB]

This, like most of youre recipes, looks real nice. I hope to get into lagers latter this year and this could be a nice start.

[cavman]

This, like most of youre recipes, looks real nice. I hope to get into lagers latter this year and this could be a nice start.

Thanks, crazy thing is I brew mostly average strength beer but when I go out I usually buy big IPA's, sours and what not.

[positiveContact]

I fermented (am still fermenting very slowly I guess) mine right around 51F for the first couple of days and then my basement warmed up so I ended up close to 53F. I'm hoping it won't contribute any off flavors but I'm figuring the bulk of the fermentation was done before the temp went up. I was a little nervous about trying to get it down to 50F and have it stall out on me.

[cavman]

I fermented my Bopils with Staro at about 47 and it had no problem, went from 1.054 to 1.011 in just over a week.

[positiveContact]

I fermented my Bopils with Staro at about 47 and it had no problem, went from 1.054 to 1.011 in just over a week.

I will keep that in mind for the future. I def like to do lagers as cold as the yeast will allow. Have you used this yeast above 50F in the past?

[cavman]

I will keep that in mind for the future. I def like to do lagers as cold as the yeast will allow. Have you used this yeast above 50F in the past?

In the Alt I did last week which is where I harvested the yeast from, it got up to about 60-61. It tasted nice after primary, it is lagering now at 35 so we shall see how that goes in a couple of weeks.

[Big Nake]

Looks great and it's probably the first time I've seen Saphir in a Pils. The blend of Hersbrucker, Saphir and Saaz sounds yummy and that yeast is outta this world. I made a bunch of stuff with it including a Red Lager of all things. Let us know how it comes out & cheers!

[Brauer]

I made a Saphir/Hersbrucker Pilsner last year and thought it worked really well in a Pilsner.

[BlKtRe]

Sterling works real well for this too.

[Big Nake]

I did a little homework on Saphir after reading this and see that it's supposed to take the place of Hallertau Mittelfruh which sometimes has disease issues. The Saphir has a Hallertau mother and some additional components that make it more disease-resistant, it runs from 2.5% to 4.5% and is supposed to be smooth and balanced & great for aroma. Sounds right up my alley! I swear there are so many hops and grains coming out that I can't keep track of them anymore!

[cavman]

I did a little homework on Saphir after reading this and see that it's supposed to take the place of Hallertau Mittelfruh which sometimes has disease issues. The Saphir has a Hallertau mother and some additional components that make it more disease-resistant, it runs from 2.5% to 4.5% and is supposed to be smooth and balanced & great for aroma. Sounds right up my alley! I swear there are so many hops and grains coming out that I can't keep track of them anymore!

Saphir has been around for a few years now, but has flown under the radar for the most part. I found out about at a local brewpub when they used it as a dryhop for a cask version of their pale ale. Saphir is a gentle hop more floral than anything else, I made an all Saphir Pilsner last year that was very nice.

[Brauer]

I made an all Saphir Pilsner last year that was very nice.

Yes, it was!

[Big Nake]

I just read a review of the Saphir hops (on Rebel Brewer) and the reviewer mentioned that the hops were sort of "tangerine"-like and also imparted a heavy grapefruit flavor and aroma when he used them late in the boil. Does this sound correct? I'd really like to try these but not if that flavor is pronounced.

[cavman]

I just read a review of the Saphir hops (on Rebel Brewer) and the reviewer mentioned that the hops were sort of "tangerine"-like and also imparted a heavy grapefruit flavor and aroma when he used them late in the boil. Does this sound correct? I'd really like to try these but not if that flavor is pronounced.

Not from my experience, I have found them very clean andmostly floral with a subtle spice late in the boil.

[Big Nake]

Not from my experience, I have found them very clean andmostly floral with a subtle spice late in the boil.

This sounds much better to me. It couldn't hurt to try them but I would keep my fingers crossed that I don't "citrusize" a perfectly good beer. Cheers.