Paulaner Premium Pils Recipe

You can go for it, it doesn't feel right for me. Tradition sure, Spalt... I dunno, I thought only the Altbier breweries were still using that.. Take a whack at it an see. Oh yea, make sure you brew this low oxygen, as this is a KNOWN low oxygen brewery

 

Spalt Select is a cross of Spalt and HMF. I like it.

http://www.hopslist.com/hops/aroma-hops/spalter-select/

 

Don't know if anyone has shared this already:
http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

 

That was a very good presentation.

 

But, but, but,… there is no mention of LODO brewing in that presentation so it can’t be correct!?!

All kidding aside, thanks for linking that presentation Barry. It has a few years since I read it.

A few comments/corrections to the presentation.

On page 13 there is mention of “Hops allowed in kettle only (i.e., no dry hoping)”. There is no verbiage in the Reinheitsgebot which disallows dry hopping. Having mentioned that, I suspect that the ‘traditional’ Lager breweries likely choose to not dry hop. I do know that Zum Ueirge uses dry hopping to produce some of their beers.

On chart 35 it lists: “5.4 to 5.6 pH in the mash”. Below is an extract from Kai Troester’s blog:

http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

"A commonly accepted optimal range for mash pH is 5.2 - 5.7 with 5.5 being optimal for starch conversion activity but many authors report wort and beer quality benefits if the pH is lowered into the 5.2 - 5.4 range [Kunze, 2007][Narziss, 2005]. Kunze in particular lists the following benefits for a mash pH as low as 5.2. Since it is a good and fairly comprehensive list I cited it here. Some of these benefits listed will be explained in the following sections [Kunze, 2007]:"

Perhaps it is ‘popular’ for German breweries to have a mash pH of 5.4 – 5.6 but this seems inconsistent with the quoted material above.

I also took note of chart 57 concerning Schroenramer Pils:

“I am a proponent of aroma hop varieties and use only aroma varieties for my Pils (as for all my beers), even for the bittering - 4 different varieties given 5 times, more than 50% as late hopping, all are Bavarian hop varieties from the Hallertau and Spalt (the varieties and combination a secret I'm not at liberty to give away)”

I still suspect that Paulaner Premium Pils does not utilize a lot of aroma hops in the classic sense as we homebrewers use that terminology but it is interesting that when brewing Schroenramer Pils there is generous (“more than 50% as late hopping) use of aroma hops. Needless to say but not all of the Pilsners in Germany are brewed with no late aroma hop additions.

Cheers!

 

At the risk of being picayune, Hallertau Spalter Select is not a blend (i.e., a mixture of differing hops) but is a cross (hybrid) hop from Hallertau Mittelfrüh and Spalt.

And you are correct that the hops of Hallertau Mittelfrüh and Hallertau Spalter Select are characterized as being aroma hops. As to how exactly they are utilized in the hopping schedule for Paulaner Premium Pils is anybody’s guess.

I am still of the opinion that your recipe as detailed in the original post will result in a tasty beer.

Cheers!

 

Jack, is there verbiage allowing dry hopping? ...or is this a Constitutional question?

 

I will admit upfront that I am not a Constitutional lawyer!

For your consideration:

"Alan Taylor, a Berlin-trained brewer now overseeing three breweries in Oregon and New Mexico, describes the conundrum. “The Reinheitsgebot talks about barley, water, and hops,” he began. “It doesn’t talk about dry hopping; it doesn’t talk about PVPP for clarification—it doesn’t talk about this stuff. It talks about simple things. It doesn’t say what to do about calcium chloride. Can you add it to the kettle? Can you add it to the mash tun? Can you add salts to the mash tun? Doesn’t say. Can you use pure oxygen to aerate the wort? Doesn’t say."

http://allaboutbeer.com/article/happy-birthday-reinheitsgebot/

My personal take on the above discussion is that the Reinheitsgebot is silent as to the topic of dry hopping. It does not state that you are permitted to dry hop but in the same vein it does not forbid dry hopping either.

From my perspective it is up to each German brewer/brewery to decide what they want to do as regards dry hopping.

Cheers!

 

Why don’t you just email paulaner and ask? They are usually pretty forthcoming with recipes. Although Paulaner decocts. I think spaten is the only one of the big Munich brewers infusing.

I hate speculation like this. Germans don’t usually craft recipes he way Americans think they do.

I linked that presentation on your other thread. It’s quite old and predates zee revelation.

 

So you can’t get the pils and you are trying to clone it? Have you ever tasted it?

I have a contact there I will reach out.

 

I would drop the late hops and stick with the Mittelfreu (sp). I actually used these hops in several lagars in the past (purchased from Hop Tech... long time ago). If you do like a hoppy Pils, go for those late additions. Personally, I feel that if you like a certain commercial beer, buy it. if you want to have something customized to your taste, brew it.