N.T.S. Faux Pilsner

I brewed my 2nd Shoddy Pale Ale. The plan was to use my Lithuanian Farmhouse yeast that I got from a local brewery.

However, somehow I killed off that yeast and it wouldn't take off. (see Shoddy Pale Ale Take II (Batch 294) )

I didn't really believe it, and since I had the yeast, I decided to give it a try.

What does N.T.S. Stand for?

Nocturnal Tired Spider?

Napping Troll Saint?

Night Time Sleep?

Never Try Slime?

Not Too Special?

Nachos Take Slop?

Nefarious Taco Soup?

Naval Troublesome Snake?

Nepotism Tributes Socialism?

Nuclear Training System?

Napoleon Tried Sheep?

Northern Telescope Snow?

Not The Same?

Nothing To Say?  

Not To Scale?

Needless To Say?

Note To Self?

Number the stars?

Not Too Shabby?

Norad Tracks Santa?

Note the Sarcasm?

As it turns out, the resulting beer was good, but I would not call it pilsner-like. The Voss yeast had a lemony ester that was nice, but it just didn't taste like a pilsner.

My second batch of this beer was a double batch that I split into two fermentors. One used the Voss yeast fermented at a high temperature. The other was fermented with a lager yeast at traditional lager temperatures.

For more information about this beer, see Sheppy's Blog: NTS.

For more information about Kveik yeast, see Sheppy's Blog: Kveik

NTS Faux Pilsner --- Batch 3 (360)

Style		Experimental Beer		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.046 SG		Estimated FG		1.009 SG
Recipe Bitterness		26.0 IBUs (Rager)		Alcohol by Volume		4.8 %
BU : GU		0.566
Recipe Color		3.6 SRM		Color
Measured OG:		1.045		Measured FG:		1.010
ADF:		77		Measured ABV:		4.6

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.83 gal	Denver, Colorado	Water	1	-	-
6.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
2.00 g	Calcium Chloride (Mash)	Water Agent	3	-	-
1.50 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
9 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	5	90.0 %	0.70 gal
1 lbs	Vienna Malt (3.5 SRM)	Grain	6	10.0 %	0.08 gal
0.500 oz	Magnum [12.60 %] - Boil 45.0 min	Hop	7	23.2 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-	-
1.000 oz	Saaz [2.00 %] - Boil 5.0 min	Hop	9	1.4 IBUs	-
1.000 oz	Tettnang, U.S. [2.10 %] - Boil 5.0 min	Hop	10	1.4 IBUs	-
1.0 pkg	Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml]	Yeast	11	-	-
0.50 tsp	Gelatin (Bottling 1.0 days)	Fining	12	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.33 qt of water at 155.8 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Nobel Tettnang and Saaz. Lager - like recipe fermented with Voss Kveik yeast.
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=90,Mg=14,Na=21,SO4=156,Cl=66,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.
Mash and boil as directed
"Chill" to around 85 degrees. Rack to fermentor and add Kveik yeast. Keep warm for 2 to 3 days.
Keg. Add geletin after a day or two in the refridgerator.
Carbonate and drink.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.042 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...