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Pilsner - All Grain Recipes
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Written by John Wyllie COYOTE
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Description:
Pilsner- Urquel!!! Just bottled after a months lagering. And twice dry-hopped with....what else...Saaaaaaaaaaaaz it all! Yuuuuuum. It is light, clean, fairly malty, and slightly sweet, but crisp. And this baby just screams saaaaaaz. But without being bitter. Too bad it's a little late for the bay area brewoff. I think it would fair well. (pat on back....smack lips once more) |
Ingredients:
- 10 # Pilsner Malt. (german)
- 1 # aromatic munich (belgian)
- 1 # 40L Crystal
- 0.5 # Biscuit (belgian)
- 1 oz N. Brewer (boil)
- 1 oz Saaz (boil)
- 3/4 oz Saaz (flavor)
- 3/4 oz saaz (finish)
- 1/2 ounce Saaz (dry hop, primary)
- 1/2 ounce Saaz (dry hop, secondary)
- Wyeast Bohemian Lager yeast
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| OG: 1.032 (a bit low) |
Procedure:
Dry hopped after primary ferment subsided. Then secondary also. .5 oz/ea.
Fermented at 52 deg F for 1 month. |
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Written by Justin Kehn
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Description:
This is a malty, golden pilsner in the Czech style |
Ingredients:
- 6.5 lbs weyerman Bohemian pilsner malt
- 1 lb dextrin malt (Briess or Weyerman are excellant)
- 2 lbs weyerman vienna malt
- Wyeast 2000 Budvar, activated (or use 2 pouches)
- very soft water-hardness 25-30
- 3.5 oz 4%aa Czech-grown Saaz hops(adjust for differance in aa%)
- 1.5 cup light dme for priming
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OG: 1.048 FG: 1.012
Primary Ferment: 42F 5 days, raise temp 2F/hour up to 58F, for 2 mo
Secondary Ferment: 33F 6 weeks |
Procedure:
Treat the brewing water to achieve the desired hardness by adding distilled water and/or calcium salts to chlorine free tap water, or use a spring water with the desired hardness. The lack of hardness in the water is crucial to the flavor.
Add 7 gallons of cool water to the grist, and allow the grain to soak for 30 minutes, stirring every 8-10 minutes to ensure thorough hydration. Apply heat to your brewpot to slowly raise, and hold the temperature at 100-105 degrees. Use a large ladle to carefully remove the thickest 40% of the mash, and carefully transfer to a second pot, being careful not to splash. There should be just enough liquid in this decoction to cover the grain.
Slowly raise and hold the temperature of the decoction at 120-122 degrees for 30 minutes, stirring often to prevent scorching. Rapidly raise and hold the temperature of the decoction to 154 degrees for 20 minutes, or untill the iodine test shows complete conversion. Quickly bring the decoction to a hardboil, and boil 15 minutes, stirring constantly to avoid scorching. Carefully ladle the hot decoction into the rest of the mash, avoiding splashing, until the temperature of the mash reaches 127-128 degrees. If any of the hot dcoction is left over, put the pot in a cool water bath untill it cools to the appropriate temperature. Hold the mash at 128 degrees for 15 minutes before drawing the next decoction.
Carefully remove the thickest 50% of the mash, and transfer it to the second pot. Quickly raise and hold the temperature of the decoction at 154 degrees for 20 minutes, or until conversion is complete. Rapidly bring the decoction to a boil for 15 minutes. Add the decoction to the mash to reach a temperature of 152 degrees. Hold the mash at 152 degrees for 15 minutes, or untill conversion is complete. Raise the mash temp to 170 degrees to mash out.
Prepare 8-9 gallons of brewing water, heated to 168 degrees. Sparge, recirculating the first running untill they come out clear. Sparge slowly, untill kettle full (a little over 5.5 gallons of wort) Avoid aeration.
Bring the wort to a hard boil for 15 minutes, and add 2.25oz bittering hops, boil another 60 minutes. Add .5 oz flavoring hops during he last 15 minutes, and .25 oz during the last 5 minutes of boiling. Use a long plastic or metal spood to whirlpool the wort, taking care not to splash. When the hot trub settles into the center of the pot, slowly siphon the wort off of the hot trub.
Rapidly cool the wort down to 42 degrees (less than 3 hours). Aerate the cooled wort and pitch the yeast. Add .5 ozz hops to the secondary fermentor to dryhop.
You may have to adjust the malt and water quantities based on the efficiency of your system. You can use a step-infusion mash using rest temperatures of 30min@125, 20min@144, and 20min@154. It will not have the same character as the decoction method. |
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Written by Tony Babinec
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Ingredients:
- 4 ounces, Saaz hops (about 3% alpha)
- Wyeast Bohemian lager #2124 or Munich lager #2308
Procedure:
Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color, but otherwise will have slightly different flavoring properties.
Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could probably hop a bit more agressively than indicated. You might make a final aroma addition of another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping.
Water should be soft.
For starch conversion, aim at 153-4 degrees F for 90 minutes.
Pilsner Urquell cold-conditions for months, so you might try an extended lagering. |
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Written by Matthew Manning
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Description:
For anyone wishing to reproduce "American Premium-style" pilsner beer -- here is my all-grain offering for 5 gallons.
This makes a remarkable beer with an incredible Cascade nose and an edge-of-the-tongue bitterness perception -- This is one to convince the 'non-homebrewing' friend that you really know what you are doing!
I hope that some ambitious person with a spare fridge can use this recipe -- it is 100% my own formulation -- if anyone finds something to adjust here, please let me know and I'll give it a try! |
Ingredients:
- 6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the amount of adjuncts)
- 1 lb Mild ale malt
- 1 lb Rice
- 1/2 lb Flaked barley
- 1/2 lb Flaked maize
- 4 oz Malto-dextrin powder
- 3/4 oz Saaz (4.2%AA for 90min)
- 1/4 oz Saaz (4.2%AA for 30min)
- 1 oz Cascade (4.9%AA for 2min)
- 1 oz Cascade (4.9%AA for dry-hopping)
- Nottingham Ale yeast (dry -- I know, I NEVER use dry yeast...) or Wyeast #2112 California Lager (optional)
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Procedure:
Boil rice for 30 minutes and add grains and water for mash --
First rest at 94F for 30 minutes to help breakdown the adjuncts --
Raise temp to 122F for 30 minutes for protein degradation --
Raise temp to 140F for 15 minutes for better head retention and clarity --
Raise temp to 153F for 45 minutes for starch conversion --
Raise temp to 158F for 20 minutes for complete conversion --
Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --
Boil wort and add 3/4 oz Saaz -- boil 60 min --
Add 1/4 oz Saaz -- boil 30 min --
Add 1 oz Cascade -- boil 2 min --
Force chill (if possible) -- rack to primary and aerate --
Rehydrate Nottingham yeast and pitch at 65F --
Ferment for 4-7 days or until no noticeable airlock activity --
Rack to secondary -- Drop temp to 55F --
Pitch Wyeast #2112 starter (>=400ml) at 55F --
Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --
72 hours before bottling:
Add 1 oz Cascade directly to secondary --
48 hours before bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc --
24 hours before bottling:
Raise temp to 60F:
Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) -- |
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