GCGBrewing
Well-Known Member
A little over 2 years ago, I wrote an email to the Licher Brewery to try to get their input on brewing a Pils similar to Licher Pils. For anyone who has been stationed in Germany, or just visited you might have had this tasty beer! This is the response I got from them:
"thank you for your interest in Licher beer and even your plan to brew a replication of it! Perhaps you know that brewing is a kind of alchemistic art ( J ) so it is not so easy to get the same result. We use standard Pilsener malt and hop pellets type 90 from the varieties Perle, Select, Herkules and Taurus. OG is 11.5 %. We want to have a beer with a significant but smooth bitterness (29 BU), full body and a good relation of estery, fruity and slight hoppy aroma. Therefore we use a special yeast strain from Hebru which is not very common. Fermentation temperature is medium. Of course it is filtered before filling. Please be aware that if you don’t filter it is recommended to reduce the hop bitterness slightly."
I'm struggling a bit with using all 4 of these hops though, and figuring out where to add to them. Here is what I have come up with (10 gallon batch):
20lbs Weyermans Pilsner Malt
.6oz Herkules (15.1%) 60 min
.6oz Perle (7.1%) 60 min
.6oz Taurus (15.3%) 10 min
.6oz Taurus (15.3%) 5 min
.6oz Spalter Select (4.3%) 0 min/flameout
1.048 OG, 32.4BU
Any input you have would be great! Any experience with any of these hops? I have about 24 IBUs coming from the 60 minute additions, and only 9IBUs from the later additions. Should I adjust that to be get more from the later additions, or will that really matter?
"thank you for your interest in Licher beer and even your plan to brew a replication of it! Perhaps you know that brewing is a kind of alchemistic art ( J ) so it is not so easy to get the same result. We use standard Pilsener malt and hop pellets type 90 from the varieties Perle, Select, Herkules and Taurus. OG is 11.5 %. We want to have a beer with a significant but smooth bitterness (29 BU), full body and a good relation of estery, fruity and slight hoppy aroma. Therefore we use a special yeast strain from Hebru which is not very common. Fermentation temperature is medium. Of course it is filtered before filling. Please be aware that if you don’t filter it is recommended to reduce the hop bitterness slightly."
I'm struggling a bit with using all 4 of these hops though, and figuring out where to add to them. Here is what I have come up with (10 gallon batch):
20lbs Weyermans Pilsner Malt
.6oz Herkules (15.1%) 60 min
.6oz Perle (7.1%) 60 min
.6oz Taurus (15.3%) 10 min
.6oz Taurus (15.3%) 5 min
.6oz Spalter Select (4.3%) 0 min/flameout
1.048 OG, 32.4BU
Any input you have would be great! Any experience with any of these hops? I have about 24 IBUs coming from the 60 minute additions, and only 9IBUs from the later additions. Should I adjust that to be get more from the later additions, or will that really matter?