Mock Pilsner recipe..?

[ambeer]

Looking for an AG Mock Pilsner recipe and whats the right type of yeast??

When we were doing extracts, we made a pilsner that I really liked and would like to copy, but it was a kit and doesnt even say what kind of hops it was that came with it...:confused:
And should I expect it to taste very different the extract to the AG?

Anyway, thanks for any help.

[beerking]

If you are looking for a Bohemian style Pils, the ONLY hop to use is Saaz. If you are doing a Bavarian style Pils, just about any noble hop will do (Hallertauer, Tettnang, Hersbrucker).

[ambeer]

If you are looking for a Bohemian style Pils, the ONLY hop to use is Saaz. If you are doing a Bavarian style Pils, just about any noble hop will do (Hallertauer, Tettnang, Hersbrucker).

Whats the taste difference of these, Bohemian or Bavarian?
I liked the one we originally made because it was light and easy to drink, not strong flavored....
Im going to see how much pilsner grain we have now...and start looking at recipes.
Thanks

[beerking]

Whats the taste difference of these, Bohemian or Bavarian?
I liked the one we originally made because it was light and easy to drink, not strong flavored....
Im going to see how much pilsner grain we have now...and start looking at recipes.
Thanks

Best place to get that kind of information is http://www.bjcp.org/2008styles/catdex.php

From that site (note that the commercial examples are listed in preference order):

2B. Bohemian Pilsener

Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.

Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.

Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.

Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.

Overall Impression: Crisp, complex and well-rounded yet refreshing.

Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.

History: First brewed in 1842, this style was the original clear, light-colored beer.

Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.
Vital Statistics: OG: 1.044 – 1.056
IBUs: 35 – 45 FG: 1.013 – 1.017
SRM: 3.5 – 6 ABV: 4.2 – 5.4%

Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner

2A. German Pilsner (Pils)

Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).

Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.

Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.

Mouthfeel: Medium-light body, medium to high carbonation.

Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.

Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.

History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany.

Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.
Vital Statistics: OG: 1.044 – 1.050
IBUs: 25 – 45 FG: 1.008 – 1.013
SRM: 2 – 5 ABV: 4.4 – 5.2%

Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner

[ambeer]

T. Y.!
Lots of info and a good web site....
We do have some german pilsner grain, but not enough for a batch....
Look forward to making it soon..
Anyway, for today, we are brewing a birthday blonde ale that we have a question on....willimette or fuggles......?
Im trying to keep it light and easy drinking, but a tad sweeter....added some honey malt and mashing at a higher temp.....