Do Yourself A Favour Brew A Real Beer A German Pilsner !

[Pumpy]

I really never thought a Pilsner could taste so good ( Others may say it dont )

If you are an AG brewer do yourself a favour and brew a German Pilsner ,

Perhaps being a Pomme ,I have a tendancy to be a 'lager lout' .

However there is nothing more satisfied than a Pilsner made by your own fair hands .

Beers that you can only stomach a couple of schooners thats OK

bet a highly drinkable Pilsner that you only want to keep on drinking all night long is a real beer .

Pumpy

 

[Zwickel]

Welcome to the club, Pumpy :icon_chickcheers:

Pilsener belongs to my basic nutrition :icon_cheers:

 

[Pumpy]

Welcome to the club, Pumpy :icon_chickcheers:

Pilsener belongs to my basic nutrition :icon_cheers:

Zwickle I am a believer , following some early attempts I thought I could not brew them .

Pumpy

 

[devo]

I do a Czech pilsner on a regular basis and has to be one of my favs in my AG arsenal.

 

[WeaselEstateBrewery]

If you are an AG brewer do yourself a favour and brew a German Pilsner ,

Preaching to the perverted! Perfect summer bier. What grain / hops did you use? I brewed a great one recently with Saaz (60 and 20 min) and Hallertauer (0 min). Can't remember the grain bill off the top of my head.

 

[manticle]

Is a czech pilsner real?

 

[PistolPatch]

Zwickel has pilsner on his corn flakes

The best beer I have had in my life Pumpy was a pilsner brewed by Gryphon Brewing. He gave me 6 bottles and I tasted one every month or two for about 9 months. All of them were great but the last bottle was truly spectacular. I'm now working on devoting half of my fridge space to lagers and half of that to long-term lagering. Can't wait to taste the results. If it turns out to be half as good as that last bottle of Gryphon's I'll be pleased and anyone who comes around will get one glass only

 

[devo]

Is a czech pilsner real?

I dare you to ask a Czech and see what response you get to that question.

 

[Ross]

What was your recipe Pumpy - I'm still to make a good pilsner

cheers Ross

 

[matti]

Tops Pumpy.
A bohemian pilsner is my next attempt.
Better get back to work aaargh

 

[Fourstar]

Dont forget to add a decent dose of CaSO4 to help the hops pop and assist with the dryness. Otherwise (considering our low mineral content water here) its just a Czech Pilsner with the wrong hops! Water is the key to making a decent pilsner to style.

Planning an Imperial German Pilsner soon Something pushing 8% 65-70IBU. Should be quite the taste sensation. :beerbang:

 

[manticle]

I dare you to ask a Czech and see what response you get to that question.

I would sooner eat sand.

 

[Pumpy]

Ahhh I feel I am amongst freinds .

Weasle Estate Brewery they say there is only two types of Pilsner yeast ,a German one and a Budvar one .

Jamil's Pilsner( Revised 2 )


German Pilsner (Pils)


Type: All Grain
Date: 14/08/2009
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 47.96 L Asst Brewer: Pumpy
Boil Time: 60 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.76 kg Weyermann Pilsner (3.9 EBC) Grain 100.00 %
62.00 gm Pearle [8.00 %] (60 min) Hops 29.8 IBU
35.00 gm Hallertauer [2.30 %] (15 min) Hops 2.4 IBU
25.00 gm Hallertauer [2.30 %] (1 min) Hops 0.1 IBU
1.00 tsp Koppafloc (Boil 10.0 min) Misc
2.12 tsp Yeast Nutrient (Primary 3.0 days) Misc
21.13 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Pilsner Lager (White Labs #WLP800) Yeast-Lager



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.12 % Actual Alcohol by Vol: 0.65 %
Bitterness: 32.3 IBU Calories: 90 cal/l
Est Color: 6.5 EBC Color: Color


Mash Profile

Mash Name: Temperature Mash, 2 Step, Light Body Total Grain Weight: 7.76 kg
Sparge Water: 36.49 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 2 Step, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 20.24 L of water at 54.0 C 50.0 C
75 min Saccharification Heat to 65.6 C over 15 min 65.6 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[Fourstar]

What was your recipe Pumpy - I'm still to make a good pilsner
cheers Ross

Lets take a guess Ross...
100% Pilsner malt?
OG 1.050,
30IBU of Hallertau @ 60 min
5 IBU Hallertau 10mins?
Low mash temp,
Wyeast 2124 Bohemian
Cooooooold ferment @ 10deg.

Looks like a winner to me!

 

[Fourstar]

21.13 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

:blink: Whaaa? Is that correct? Thats like 130ppm Ca and 330ppm SO4. Thats huuuuuuge!

Either way it would work at drying the arse out of a pilsner! The highest ive gone from memory was 250ppm of SO4 in my case swap AIPA and it was commented on being really dry. How the palate on it pumpy?

 

[Pumpy]

What was your recipe Pumpy - I'm still to make a good pilsner

cheers Ross

Ross the trick is to use a four litre starter in a 40 litre batch fermented at 10 C chill your wort down to 10 C to pitch at

I dont think you need to do a diacetyl if you start and finish at 10 C you can if you want .

I filter when its finished and like Ross you said lager for four weeks if you can but I never can and dont think if you filter you need too

Use WLP 830 , Danish Lageror or Budvaar yeast . for best results .

pumpy

 

[Pumpy]

Lets take a guess Ross...
100% Pilsner malt?
OG 1.050,
30IBU of Hallertau @ 60 min
5 IBU Hallertau 10mins?
Low mash temp,
Wyeast 2124 Bohemian
Cooooooold ferment @ 10deg.

Looks like a winner to me!

Spot on Fourstar

pumpy

 

[MarkBastard]

Funny, I can drink more than 12 Guinness Extra Stouts in a session but I don't know if I could drink that much of a genuine Pilsner. I go off them very quick.

 

[kabooby]

Nice one Pumpy.

I am still not happy with my Pilsners. I love my Vienna lagers but my Pilsners still dont come out how I like.

I must try this one

Kabooby

 

[kabooby]

:blink: Whaaa? Is that correct? Thats like 130ppm Ca and 330ppm SO4. Thats huuuuuuge!

Either way it would work at drying the arse out of a pilsner! The highest ive gone from memory was 250ppm of SO4 in my case swap AIPA and it was commented on being really dry. How the palate on it pumpy?

I think you will find that's for a 40L batch 4star

Kabooby