First whole grain Pilsner- Advise?

[vbonato]

I'm in the process of making my first pilsner. Any crucial tips?

[Fast_Eddy]

Thinner mash - 1.33+ qts/lb of grain

Don't cover boil since the lighter the malt the more DMS precursors(SMM I think).

Pitch plenty of yeast.

Diacetyl rest after 66% attentuation.

[bierboy]

Got a recipe in mind? Can you cold lager? Yeast?

[brewmonkey]

All grain or extract?

If it is all grain then what Fast Eddy said is cool especially with the SMM (DMS-P), except I would not do the Diacetyl rest until attenuation is completed as you are going to need to get the temp up to 60-64 degrees and that may introduce some esters you aren't looking for. Once the boil is complete you want to cool it down quickly and get it onto yeast. Longer cooling periods also allow the formation of DMS.

What style of Pilsner?

Select the appropriate strain for the style and make sure you have a healthy pitching amount or a starter. Ferment at the lowest possible temp within the scale for nice clean flavor profile.

What type of hops?

Pick the hop you want to use and use only it, ie: Czech Pils use only Saaz start to finish German Pils=Hallertauer Mittlefruh.

[Fast_Eddy]

Originally posted by brewmonkey
All grain or extract?

If it is all grain then what Fast Eddy said is cool especially with the SMM (DMS-P), except I would not do the Diacetyl rest until attenuation is completed as you are going to need to get the temp up to 60-64 degrees and that may introduce some esters you aren't looking for. Once the boil is complete you want to cool it down quickly and get it onto yeast. Longer cooling periods also allow the formation of DMS.

What style of Pilsner?

Select the appropriate strain for the style and make sure you have a healthy pitching amount or a starter. Ferment at the lowest possible temp within the scale for nice clean flavor profile.

What type of hops?

Pick the hop you want to use and use only it, ie: Czech Pils use only Saaz start to finish German Pils=Hallertauer Mittlefruh.

The germans tend to go to an earlier diacetyl rest than the czechs. The czechs, though, usually use much colder ferm temps too. Seems that I remember most esters are formed as a result of ester precursors that are created early in the ferment.

[Jughead]

Wow, I was planning my first all-grain lager this weekend too.

How about a mash schedule? I'm only set up for infusion mashing. I'm looking at around 10 lbs of 2 row base lager malt for the grain bill. I was looking at Palmer's Czech Pils recipe and he has two rests - one at 140, and one at 158. Should I go with two, or keep things simple with one at around 154. My cooler may get pretty full trying to bring the temp up 14 degrees. If I start at 140 I'll have to go with a thick mash to start with.

[brewmonkey]

Most esters do occur early in the fermentation (which is why it is important to watch pitching temps!) but some will still occur later on.

I am a huge fan of colder side fermentaton with my Pils and allowing for complete attenuation before I start the ramp for a Diacetyl rest.

Either way works and it is all a matter of personal opinion on which route to go. My program came about after 5 years of screwing with the same Pils recipe (A Czech pils no less) and wanting it to be cleaner and crisper.

As far as a mash schedule goes, if you can only do a single infusion then go for about 150 and landing between 148-152 will give you the results I think you are looking for. With the modification of the majority of todays malts you will achieve conversion rather quickly.

[vbonato]

I am of course doing a whole grain. I have a few recipes for aczech pilsners but I don't know how true they are. I'm looking for something on the lines of pilsner Urquell. I can cold lager although I have never done it before. I am new to lagers and am looking forward to this after the many ales. I'm glad I found this place. I was wondering if anyone had a good czech recipe that is tried and true? I'm looking for a clean crisp brew with that czech bite to it. I thank you all for replying to my post and I will take what ever advise I can. I would try to wing it on my own but have learned from experience that asking questions from the experienced people really helps. I wish this forum was around when I tried to make a belguim lambic last year. Maybe it was but I never looked. It was absolutly horrible! I used the beer as slug bait in my garden