Noble Crown Pils Beer Kit - All Grain

Description

Your Noble Crown Pils gives you a clean, crisp lager with refined hop character modeled on the classic profile of Sam Adams Noble Pils. Pilsner malt supplies the smooth backbone while Saaz, Tettnang, and Hallertau hops unfold in layers of floral, herbal, and lightly spicy notes. The Lallemand NovaLager yeast ferments cleanly, balancing malt sweetness with moderate bitterness and a dry finish that keeps your beer light and refreshing.

Your Noble Crown Pils kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.3% - 4.7%
• Original Gravity: 1.040 - 1.046
• Final Gravity: 1.007 - 1.009
• IBUs: 35
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill

• 8 lbs Pilsner Malt

Hops (substitutions based on availability)

• 1 oz Saaz Hops
• 1 oz Tettnang Hops
• 1 oz Hallertau Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand NovaLager)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Saaz Hops - 60 minutes
• 1 oz Tettnang Hops - 30 minutes
• 1 oz Hallertau Hop- 10 minutes

Prepare Equipment

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.

Mash

1. Heat 2.5 - 3.0 gallons of water to 161°F. *Adjust for your brewing systems temperature loss.
2. Slowly stir in crushed Pilsen malt to avoid clumping and ensure even mash consistency.
3. Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.

Sparge

1. Heat an additional 4 gallons of water to 168°F for sparging.
2. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes
3. 60 min: Add 1 oz Saaz
4. 30 min: Add 1 oz Tettnang
5. 10 min: Add 1 oz Hallertau
6. Keep the boil steady, stirring occasionally to prevent scorching.

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 68°F.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons total in your primary fermentation vessel.

Fermentation

1. Pitch 1 packet of Lallemand NovaLager Yeast at ~68°F.
2. Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
3. *This yeast has a wide temperature range (50-68°F). Lower temperatures on this range are ideal for this brew if equipment allows you to do so.
4. Verify stable final gravity (no change over 2–3 days) before bottling.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.