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Pilsner Ag Recipe Wanted

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Batz

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At the moment I have quite a bit of pilsner type malts , I love my lagers , although only have room in my temperture control to do one at a time.
Anyone have a favourite recipe for a AG pilsner or lager?
Batz
 

wessmith

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Hi Batz,

Have a look at Hubert Hanghofer's site (Austria) www.netbeer.co.at. He has some very good and simple recipes all for 50ltr brew length.

If you drop me a line off list I will send you a promash recipe for a pilsner as well,

Wes.
 

xaeros

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Batz

I have Ray Daniels book 'Designing Great Beers' and he talks about the grains the commercial breweries use for a Pilsner Urquell. They all keep it very simple - all you need is your pilsener malt, perhaps a bit of wheat for head retention, saaz hops for 40-50 IBU and a bohemian lager yeast. I did a brew this way and it turned out great. If you want to experiment you could probably add a bit of vienna or munich for some added malt complexity, or some carapils for body, some crystal for colour etc etc - the possibilities are endless. Sometimes the most simple recipes are the best. Use your pilsener malt and go from there.

By the way, a decoction mash would achieve the best result with added malt complexity but I don't think you need to initially.

Cheers
 

Gout

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I did a very similar brew, all pils grain with some wheat for head and Hersbeucher hops and danish lager yeast (for a lager beer) ferment cold and lager long time :)
I will let you know how it turns out

So far i have never liked any of my brews that contain hallertau or Hersbeucher hops. This is the first AG and using the freezer with temp control so hopefully i love it...... i have the dam hop plant growing crazy outside so i better learn to ;)
 

Batz

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getting away from this thread a bit but after lots of different hops , my favourites are Cascade and Hallertau
 

Doc

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Here is my recipe for JS Pils.
It is pretty much bang on.
Use Joe White malts as they do.

Will be brewing it yet again next brew day.
Will add a few more hops at the end for aroma though.

Beers,
Doc


James Squire Pils (#002)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B European Pale Lager, Northern German Pilsner

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.53
Anticipated OG: 1.051 Plato: 12.65
Anticipated SRM: 3.4
Anticipated IBU: 32.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.19 L
Pre-Boil Gravity: 1.040 SG 9.90 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 5.25 kg. Pilsner Australia 1.037 1
5.0 0.27 kg. Munich Malt Australia 1.038 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
19.55 g. Czech Saaz Pellet 3.00 8.2 60 min.
43.50 g. Saaz Plug 4.00 22.5 60 min.
10.80 g. Saaz Pellet 4.00 1.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2007 Pilsen Lager


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.53
Water Qts: 16.64 - Before Additional Infusions
Water L: 15.75 - Before Additional Infusions

L Water Per kg Grain: 2.85 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 19.44 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

Batz

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Perfect Doc !
Have all that and it will happen brew day
For me that's after nightshift , get one full day off , only good for AG brewing , have plenty of Pilsen 2001 yeast in the fridge as well
Cheers batz
 

Jazman

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dont forget the munich i love that makt makes lagers taste good
 

Batz

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Doc said:
Here is my recipe for JS Pils.
It is pretty much bang on.
Use Joe White malts as they do.

Will be brewing it yet again next brew day.
Will add a few more hops at the end for aroma though.

Beers,
Doc


James Squire Pils (#002)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B European Pale Lager, Northern German Pilsner

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.53
Anticipated OG: 1.051 Plato: 12.65
Anticipated SRM: 3.4
Anticipated IBU: 32.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.19 L
Pre-Boil Gravity: 1.040 SG 9.90 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 5.25 kg. Pilsner Australia 1.037 1
5.0 0.27 kg. Munich Malt Australia 1.038 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
19.55 g. Czech Saaz Pellet 3.00 8.2 60 min.
43.50 g. Saaz Plug 4.00 22.5 60 min.
10.80 g. Saaz Pellet 4.00 1.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2007 Pilsen Lager


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.53
Water Qts: 16.64 - Before Additional Infusions
Water L: 15.75 - Before Additional Infusions

L Water Per kg Grain: 2.85 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 19.44 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
Did this one of Docs today , came out bang on target

Hope it does turn out like JS Pilsner , grabbed on the other day , nice drop

Cheers Doc , will put this one in my files

Batz
 

big d

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let us all know how it turns out after cc-ing batz.
i plan on doing docs recipe later on when i get more grain in.
i take it your batch sparging went well.

cheers
big d
 

Batz

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Went really well big d , I think batch sparging will the the way for me , at least until the pump set-up is up and running

And all the numbers were good as well.....with a boozooka screen !!
 

big d

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havent tried fly sparging as all ive done so far is batch sparge and for my 2 bobs worth reckon its the way to go.
all my efficiencies are great so far so im sticking with it.
good to hear it turned out well.
 
J

Jovial_Monk

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I think a decoction is necessary for a Pils, yielding a deep golden beer rather than a straw colored one, or the boil could be lengthened.

If you don't like hallertauer, try Sterling, a fantastic aroma hop

JM
 

Snow

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I did Doc's recipe last year and it turned out spot on. It was a little darker than JS and slightly maltier, probably from the munich malt. It definitely didn't need decoction. Tasted fantastic, but the Saaz aroma dropped off markedly after around 10-12 weeks in the bottle. Definitely drink it young.

- Snow
 

Batz

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Cheers for that Snow

I imagine by that time it will we be all gone

:chug: :chug: :chug:
 

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