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N.T.S. Faux Pilsner

Brewed: 07/31/2022   Kegged: 08/14/2022


Summer of 2021.

NTS.jpgI 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 had been seeing on lots of forums and podcasts people claiming that you could use Kveik yeast fermented hot to make lager-like beers.

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?
Noble. Tettnang. Saaz?
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 (double batch) --- Batch 2

Style Experimental Beer Batch Size 11.00 gal
Type All Grain Boil Size   13.44 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.047 SG Estimated FG 1.011 SG
Recipe Bitterness 26.1 IBUs (Rager) Alcohol by Volume 4.8 %
BU : GU   0.552        
Recipe Color 3.6 SRM
Color
   
Measured OG:   1.047   Measured FG:   1.010 
ADF:   78.1    Measured ABV:    4.9

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
15.66 gal Denver, Colorado Water 1 - -
12.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
4.00 g Calcium Chloride (Mash) Water Agent 3 - -
3.00 tsp Lactic Acid (Mash) Water Agent 4 - -
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 90.0 % 1.41 gal
2 lbs Vienna Malt (3.5 SRM) Grain 6 10.0 % 0.16 gal
1.000 oz Magnum [13.20 %] - Boil 40.0 min Hop 7 20.9 IBUs -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - -
2.000 oz Saaz [3.50 %] - Boil 5.0 min Hop 9 2.4 IBUs -
2.000 oz Tettnang, U.S. [3.90 %] - Boil 5.0 min Hop 10 2.7 IBUs -
2.0 pkg Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] Yeast 11 - -
1.00 tsp Gelatin (Bottling 1.0 days) Fining 12 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.00 qt of water at 163.7 F 152.0 F 60 min


Batch sparge with 3 steps (Drain mash tun , 4.80gal, 4.80gal) of 168.0 F water

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 half of the wort to fermentor and add Kveik yeast. Keep warm for 2 to 3 days.
Chill the rest of the beer to close to 50 as possible. Rack to fermentor and add lager yeast. Ferment cold for a few days and then let rise to ambient.
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   (1.041 SG)   Pre-boil Vol   (13.44 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
 
Brewing Notes:
07/31/2022 esheppy
Starter for lager yesterday. Set water to heat up last night. Brew day today. Getting started before 4.
07/31/2022 esheppy
Up at 4 to start brewing. Mash temp was perfect. Pre-boil gravity high so I diluted quite a bit. OG right on. Voss batch was going before 11. A chunk of ice fell on the pond pump in such a way that it broke the outlet. So I had to chill in fermentor more than I would normally. Pitched lager yeast around 11:30. Brew day mostly done in 4 hours.
08/01/2022 esheppy
Voss batch is almost done. Lager has not started yet. If it isn't going by this afternoon, I'll add a package of dry yeast.
08/02/2022 esheppy
Lager took off yesterday evening. Right now, Tilt says 1.045 at 53 degrees. Controller set at 53. Voss starting to clear up a little.
08/03/2022 esheppy
Tilt says 1.035 at 54 degrees in the lager. Bumped up the control to 55. Might try to keg the Voss in the next day or two.
08/05/2022 esheppy
Tilt says 1.015 at 57 degrees. I looked at Voss for the first time in a couple days. Looks the same. Not sure if I'll have time to keg today. Tomorrow for sure.
08/06/2022 esheppy
Forgot to switch ice last night and this morning. By the time I remembered, tilt said 1.015 at 60. I unplugged the cooling system. I probably would have done that in the next couple days anyway.
08/07/2022 esheppy
Kegged the Voss batch. FG 1.010. ABV 4.9%. Really nice flavor. Pretty hazy still. Chilling. Will probably add gelatin in a day or two. Tilt says Lager at 1.014 at 67 degrees.
08/09/2022 esheppy
Tilt says 1.013 at 69 on the lager. For some reason I had turned off the gas on the Voss keg, so it's carbonation is still low. Turned it back on. Should probably add gelatin.
08/11/2022 esheppy
Tilt says 1.013 at 69. The Voss batch has great carbonation and great flavor. Not so great clarity.
08/14/2022 esheppy
Kegged the lager today. Tilt said 1.012 at 70. FG was at 1.010 ... so both batches attenuated the same. Sample tasted good. I think maybe it doesn't taste as hoppy as the Voss batch. Hard to tell comparing warm beer to cold beer. Right now ... there is no fridge or kegerator space, so I need to finish Hail Storm before chilling this one.
08/16/2022 esheppy
Added gelatin to the Voss keg yesterday afternoon and the lager keg this morning. Might have screwed up the lager gelatin. Over-boiled and got a big clump. We'll see how it clarifies.
09/01/2022 esheppy
Did a triangle test. Got the odd beer but it was closer than I thought it would be. The faux has a bit more lemon on the aroma that accentuates the hops a bit. The lager had more firm German -like bitterness. In a glass, color is identical. The faux is clearer, but I think the lager will catch up. Side by side I think the Voss yeast is my favorite of the two.
09/08/2022 esheppy
The lager is catching up in clarity, but still not as brilliant as the Voss.
09/24/2022 esheppy
Both beers still yummy. Both crystal clear. The Voss still comes across as more hoppy.
09/25/2022 esheppy
Killed the Voss keg. Lager keg probably isn't too far behind.
Comments:
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