Pilsner/Pilsener

[toneyc]

I'd like to do a Pilsner/Pilsener type beer at ale temps. And I'd like it to be closer to P.U. than Czechvar. Anyone have any recommendations?

:)
Toney.

[brewmonkey]

All grain or extract?

For yeast I would probably select White Labs California Ale and ferment it to the extreme low side if possible. It is a clean strain without much esters that really accentuates the hop character. I would also give it an extra week or so of cold conditioning before packaging.

[Fast_Eddy]

Actually Wyeast (and austin home brew) now carry the PU strain.

[gallowd7]

One of the Papazian books (New Complete Joy.... or something) has a great recipe called "Propensity Pilsner". It uses all the goodies with some honey added and is fermented at ale temps. Many times it is called my best beer by friends. I'll try and get the recipe unless someone can get it to you earlier.

[toneyc]

Brewmonkey: All-grain preferred. I think. I really need to get this all-grain thing worked out. I've been talking with Fast_Eddy, I've had two bad batches in a row. Heavy plastic/bandaid smell. Yesterday I took a bottle down to Austin Homebrew and the general opinion is that I had a wild ferment or too much chlorine in the water (straight from Charlie's book, BTW). Coincidentally, a non-brewing friend mentioned that he bought a water filter unit at home because the local water supply company received a bad water report and purged the lines a few weeks ago, right about the time I was brewing...

Fast_Eddy: How does that strain do at about 68-72*F?

Gallowd7: Man, I gotta get that book. That the second time in two days that someone has referenced it to me. Please, post the recipe, and I promise I'll buy the book next payday.

:D
Toney.

[tyesai]

Toney


That book is like a bibe, it is older, but it is one of the best books I have found on Homebrewing. It has a ton of recipies and is broken down into three sections, basically the beginer, intermediate, and all grain, my two cents is that it kicks butt.

[brewmonkey]

Toney- That strain is a pure lager strain, you will have trouble with it that warm.

For a base malt I would try to find some Moravian 2 row but I know Austin Homebrew stopped carrying it IIRC. If that cannot be found a European pilsner malt like Weyermann's would be my next choice.

As this will be an infusion rather then decoction I would also go for a touch of Melanoidin malt (Weyermann's makes it) at about 5-7% of the grist, cara-pils for about 5% of the grist and the rest of it with the Pilsner malt.

I would use nothing but Czech Saaz (not the American!) and shoot for the 35-40 IBU range with 20-25 for bittering (60 minutes) 10 at 30 minutes and then 5 at 5 minutes. You can also dry hop this one for the great Saaz aroma.

I would mash it at about 148-150F as the cara-pils and Melanoidin will contribute (percieved) body to this beer.

[Fast_Eddy]

Yeah - the PU strain not for use at that high of a temp - matter of fact it's a low temp lager. A kolsch yeast might be something to consider too.

AHS has the two row fully-modified moravian. That's what I would use. I just bought some last weekend.

I like to use maybe 4-5% munich(sometimes vienna) in my czech pils. I like to make mine on the upper end of the IBU's(last batch was 2 oz of 3.2AA for 75 - 2 oz 3.2AA for 35 - 2 oz at knockout) but use all czech saaz like brew suggests. I've found a little better saaz aroma/flavor approach for a pils(as suggested by Dave Miller in Continental Pilsner style book) - make a hop tea instead of dry hopping. I did this with my last pils and the aroma and flavor was stunning without the grassy-ness that can sometimes arise from dry-hopping saaz.

Also do yourself a favor - I know the water around here - either buy purified and build it up or filter(for chlorine) then adjust pH down to about 6.5 before mashing in.

[brewmonkey]

Hop Tea's are the thing. I switched to those several years back for my IPA's and Barleywine. Not only do I find a better aroma that lasts for sometime you also do not have to wait weeks like a dry hop.

[BrewDog]

Please enlighten us that don't know exactly what a hop tea is?

My WAG - Boil some (2 cups?) water on the stove, steep hops in there using a muslin/nylon bag, then add the liquid 'tea' to the secondary instead of dry hopping? Am I close?

[Fast_Eddy]

Originally posted by BrewDog
Please enlighten us that don't know exactly what a hop tea is?

My WAG - Boil some (2 cups?) water on the stove, steep hops in there using a muslin/nylon bag, then add the liquid 'tea' to the secondary instead of dry hopping? Am I close?

Yeah that's the jist of it.

I used about a pint of water and 1 oz of saaz leaf - I suggest leaf since the lupulin sacs haven't been ruptured. Boil the water(make sure to adjust pH of water) then kill the heat and steep the leaf for 10-15 minutes. Strain, cool to beer temp, then add to beer.

[BrewDog]

Thanks for the clarification.

[ZSK]

Hey GALOWD7. Did you find the recipe? I need it extract if it's available. I thought I had the book, but can't find it. Thanks.

[gallowd7]

Sorry for the delay, got sidetracked. Here it is:

5 lbs plain light dme
1 lb crystal malt
2.5 lb light clover honey
2.5 oz saaz (boiling)
.5 oz tettnangar (15 min)
.5 saaz finish
1-2 pkg lager yeast

Like I said earlier, it's called a pilsner, even though you ferment it at regular ale temps. It will probably offend teh purists, but it tastes great and is a snap to make.

[ZSK]

Thanks Gallowd7! I'll give it a try. Do you have a preference on the particular lager yeast?

[gallowd7]

I just use a package of dry yeast, nothing fancy. This is the only recipe that I use dry yeast with, if it's not broke .....

[ZSK]

THANKS! I'll let you know how it turns out.