SMASH pseudo pilsner

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Wulfserc

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As the title alludes to, my next brew is going to be a SMASH pseudo pilsner/lager, now, as I'm a bit of a tight ****, I didn't want to spend more cash on hops when I've got plenty in the freezer that need using up, the only problem is I've got no Nobel hops, only English and New world, has anyone had success using EKG, Fuggles, Cascade or Citra in a pilsner or lager? I'm going to be using 100% pilsner grain bill, MJ Voss Kveik and aiming for about 24 IBU with whatever hops I decide to use, any advice/opinions would be great, thanks.
 

An Ankoù

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....and I'd use the fuggles. Funny old world!
On the other hand, Oakham's Bishop's Farewell is one if my all-time favourites: basically MO, wheat, Cascade and Challenger for bittering. if I could get a pseudo-lager SMaSH to taste anything like that, I'd be very happy. Why does it have to be a SMaSH, by the way, and can you really make a PL using Voss?
 

Wulfserc

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....and I'd use the fuggles. Funny old world!
On the other hand, Oakham's Bishop's Farewell is one if my all-time favourites: basically MO, wheat, Cascade and Challenger for bittering. if I could get a pseudo-lager SMaSH to taste anything like that, I'd be very happy. Why does it have to be a SMaSH, by the way, and can you really make a PL using Voss?

It doesn't have to be a SMASH, I just wanted an easy brew day, I usually make ales or stouts so I wanted to start out with the basics for a lager.
I've no idea if you can make a PL using Voss, according to YouTube you can, I'm interested to find out!
 

the baron

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I use Voss in my lawnmower beer with Summit hops but I would not call it a lager more of a Blonde or fruity Pale either way it is easy drinking
 

An Ankoù

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It doesn't have to be a SMASH, I just wanted an easy brew day, I usually make ales or stouts so I wanted to start out with the basics for a lager.
I've no idea if you can make a PL using Voss, according to YouTube you can, I'm interested to find out!
Full report when it's ready, please. I'm interested, too.
 

the baron

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My Voss drops clear BB, try a little gelatine maybe or do what I do and leave the beer for the usual fermentation time of 2 weeks it works for me
 

Wulfserc

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I’ve heard you can make a PL using Voss but I’ve never had any of the beers I’ve made with Voss go fully clear so I wouldn’t use it for one personally. I have made a nice PL SMaSH using Extra pale malt malt and Galaxy with CML Cali Common yeast.

It was kindly reviewed by @strange-steve here: Strange-steve's Homebrew Reviews

I've just read the review, a very interesting sounding beer, I've never played about with Galaxy, I'd love to give it a go.
 

the baron

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Yep, always leave for 2 weeks and even tried Gelatine. I do ferment it at 35-38 degrees though. That might have something to do with it.
I just happen to be halfway through a Voss with Tropical England (from CML)Blonde and it is clear.
I ferment at 40c then wrap the Fv and let it freefall in temp then I have gelatined this one
20220530_193141.jpg
 

the baron

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I pitch @ 40c then I will wrap the FV in towels etc to keep the heat in and let the temp just freefall naturally as I do not have temp control hence using the Voss.
Is yours the CML Voss Kveik too? I also do Gelatin all my beers virtually nowadays and do not have a clarity problem
 
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I have a PL fermenting at the moment.
A Steam Pilsener - extra pale Pilsener, Vienna malt and Hallertau Mittelfruh to 39 IBU , using MJ54.
A similar recipe worked well last year ( also had success with it in Cali Commons ) less than a days lagtime this batch and fermenting happily at 19c.

Looking forward to drinking this from a chilled keg in the fridge on a warm summer evening !
 

Alan_Reginato

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My advice, don't expect it to be a lager like. It's going to be beer, for sure, some will think it's good.
To me, Voss tasted acid and orange peel citrus. At high temps, and at low, just a bit less. With some conditioning, 2 months, it mellow down, but still there.

BTW both batches are splited batches, and Voss doesn't get clear. The other saison yeast did, so I guess it's a yeast issue.
 

MrRook

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Several years ago I brewed a psuedo pilsner with Wyeast pacman at 70f (21c) that got decent scores in a competition as a German pilsner.
 

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