I've seen that Perle hops are pretty versitile, I saw a load of them being used at Sharp's Brewery to make Doom Bar, and I know they are in Sierra Nevada Pale Ale. But I understand they also have some noble qualities.
Has anyone tried making a Perle Pils? Lager? Not after an award winner, just something close enough to make a nice summer quaffing pils for mates.
Anyone used them with success elsewhere?
Perle Hops - Noble enough for Pils?
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phatboytall
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Perle Hops - Noble enough for Pils?
I am not a Beer expert.....thats exactly the point.
Check out my blog where i review bottled beers
http://www.thebeerbunker.co.uk/ or find me on twitter @thebeerbunker
Check out my blog where i review bottled beers
http://www.thebeerbunker.co.uk/ or find me on twitter @thebeerbunker
Odp: Perle Hops - Noble enough for Pils?
Its minty flavour fits my idea of summer brew. Latest blond ale with Perle only is very pleasant, refreshing.
My pilsener with Perle for bittering is "just right", seems better than the one with Spalt Select.
My pilsener with Perle for bittering is "just right", seems better than the one with Spalt Select.
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phatboytall
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Re: Perle Hops - Noble enough for Pils?
Awesome, care to share the pils recipe?
I am not a Beer expert.....thats exactly the point.
Check out my blog where i review bottled beers
http://www.thebeerbunker.co.uk/ or find me on twitter @thebeerbunker
Check out my blog where i review bottled beers
http://www.thebeerbunker.co.uk/ or find me on twitter @thebeerbunker
Re: Perle Hops - Noble enough for Pils?
German-style pilsener
OG 1.047
FG 1.008
100% pilsner malt
single decoction, thin mash (~3.5L/kg)
54C 10'
62C 0'
-> draw decoction ~1/3 of whole mash, not too thick
72C 15'
boil 15'
<- return decoction
72C 45'
mashout at 76C
70' boil
27 IBU Perle for 60'
Perle 0.5g/1L of wort at flameout
WLP German Lager/Wyeast Bohemian Lager/Saflager W34/70 or any other German yeast of your choice
primary fermentation 20 days at ~10C or until you hit expected FG (make FFT to be sure)
lager at ~2C for at least 4 weeks, the longer the better
Decoction mash makes it bit more chewy than FG suggests, it's not that thin. Bit darker also, i'm guessing it's ~9 EBC (BeerSmith suggests 6.5 EBC), light gold, definitely darker than suggested pale straw.
OG 1.047
FG 1.008
100% pilsner malt
single decoction, thin mash (~3.5L/kg)
54C 10'
62C 0'
-> draw decoction ~1/3 of whole mash, not too thick
72C 15'
boil 15'
<- return decoction
72C 45'
mashout at 76C
70' boil
27 IBU Perle for 60'
Perle 0.5g/1L of wort at flameout
WLP German Lager/Wyeast Bohemian Lager/Saflager W34/70 or any other German yeast of your choice
primary fermentation 20 days at ~10C or until you hit expected FG (make FFT to be sure)
lager at ~2C for at least 4 weeks, the longer the better
Decoction mash makes it bit more chewy than FG suggests, it's not that thin. Bit darker also, i'm guessing it's ~9 EBC (BeerSmith suggests 6.5 EBC), light gold, definitely darker than suggested pale straw.
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weiht
Re: Perle Hops - Noble enough for Pils?
i did one with perle as bittering and it turned out very well. Rogue uses alot of this hop as well, n I love their beers!!!
90% Pilsner
5% Vienna
5% Light Munich
60mins Perle 25ibu
15mins Saaz 20grams
90% Pilsner
5% Vienna
5% Light Munich
60mins Perle 25ibu
15mins Saaz 20grams
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charliefarley
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Re: Perle Hops - Noble enough for Pils?
Hey zgoda, how are you getting from 54C to 62C? Is that by infusion?
Odp: Perle Hops - Noble enough for Pils?
I have gas heated mash tun.charliefarley wrote:Hey zgoda, how are you getting from 54C to 62C? Is that by infusion?
If you mash in cooler, skip the protein rest, in fact it's not needed, I'm doing it only to be right with German brewing tradition.
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charliefarley
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Re: Perle Hops - Noble enough for Pils?
How much difference do you think it makes to decoct rather than raise temps via HERMS?
I suppose you don't get that slight caramelisation from boiling.
I suppose you don't get that slight caramelisation from boiling.
Re: Perle Hops - Noble enough for Pils?
Perhaps i'm bit biased...
I notice most difference in light beers. More pronounced malt flavour, very malty finish on palate even if beer is dry. Stronger malt aroma, some bready/melano character present even if there's no munich or vienna malt in grist. Pick some good German pilsener (Gessner Premium Pilsener is my current favourite) and that's it.
The only problem i have with decoction is controlling wort fermentability. I still don't know how to mash to make wort more or less fermentable, this seems random to me. Perhaps i'm failing in proper mash temperature control.
I notice most difference in light beers. More pronounced malt flavour, very malty finish on palate even if beer is dry. Stronger malt aroma, some bready/melano character present even if there's no munich or vienna malt in grist. Pick some good German pilsener (Gessner Premium Pilsener is my current favourite) and that's it.
The only problem i have with decoction is controlling wort fermentability. I still don't know how to mash to make wort more or less fermentable, this seems random to me. Perhaps i'm failing in proper mash temperature control.