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AndrewQLD

RED ON WHITE IPA
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AndrewQld Budvar

Pilsner - Bohemian Pilsner
All Grain
* * * * * 2 Votes

Brewer's Notes

Nice Pilsner with a crisp hop bitterness, very refreshing.
Mash at 67c for 60 minutes.

Malt & Fermentables

% KG Fermentable
3 kg BB Galaxy Pale Malt
3 kg Powells Pilsner (Powells Malts)
0.5 kg Powells Vienna (Powells Malts)

Hops

Time Grams Variety Form AA
55 g Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins)
55 g Saaz (Czech) (Pellet, 4.0AA%, 20mins)
55 g Saaz (Czech) (Pellet, 4.0AA%, 40mins)

Yeast

12 g DCL Yeast S-189 - SafLager German Lager

Misc

0.5 tablet Whirfloc
25L Batch Size

Brew Details

  • Original Gravity 1.056 (calc)
  • Final Gravity 1.015 (calc)
  • Bitterness 53.6 IBU
  • Efficiency 70%
  • Alcohol 5.33%
  • Colour 6 EBC

Fermentation

  • Primary 14 days
  • Secondary 14 days
  • Conditioning 4 days
 

PhilA

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:icon_chickcheers: Andrew I have just made your Budvar , and blooody nice came out just right .Would have to be one of the best so far I have brewed :icon_drunk:
 

AndrewQLD

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Cheers Phil, I appreciate the compliment.
Any pics to share?

Andrew
 

TidalPete

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Cheers Phil, I appreciate the compliment.
Any pics to share?

Andrew
Slightly off-topic Andrew but I notice that a lot of your recipes contain Powells Malts. Do you still have some left from the last bulk buy yonks ago (Would be getting old now) or do you have a source? I loved Powells when I could get it.
I plan to have a go at this substituting the Powells with Weyermann & the plugs with pellets.

TP :beer:
 

SJW

As you must brew, so you must drink
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Andrew, far be it from me to question any of your Lagers as you have inspired me to strive for status as a Specialist Lager brewer, but I was wondering why you did not go with later hop additions for more flavour or is this out of style for a German Pils? I am planning my first GERMAN Pilsner on Saturday after doing many many Bo Pils and other German Lagers. It very similar to yours but I am unsure about the hopping shedule.
This is what I have got to work with hop wise anyway. I am also trying out what Noonan talks about in his book in relation to a cold water dough in.

Steve

German Pilsner

Type: All Grain
Date: 15/11/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 85.71 %
500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 9.52 %
250.00 gm Carafoam (Weyermann) (3.9 EBC) Grain 4.76 %
30.00 gm Northern Brewer [6.50 %] (75 min) Hops 19.9 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (15 min) Hops 12.4 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (5 min) Hops 5.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.57 % Actual Alcohol by Vol: 0.00 %
Bitterness: 37.3 IBU Calories: 0 cal/l
Est Color: 6.1 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 5250.00 gm
Sparge Water: 8.12 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
20 min Dough-In Add 7.00 L of water at 19.4 C 20.0 C
60 min Saccrification Add 12.00 L of water at 93.5 C 62.0 C
10 min Saccrification Add 10.00 L of water at 93.0 C 72.0 C
 

AndrewQLD

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No Pete, I now use Bairds Malts. Some of my recipes in the data base I have changed to reflect this but only after brewing them again with the Bairds malt to make sure I don't need to change them for any reason.
I too liked the Powells malts but I am more than happy with the Bairds.
 

AndrewQLD

RED ON WHITE IPA
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Andrew, far be it from me to question any of your Lagers as you have inspired me to strive for status as a Specialist Lager brewer, but I was wondering why you did not go with later hop additions for more flavour or is this out of style for a German Pils? I am planning my first GERMAN Pilsner on Saturday after doing many many Bo Pils and other German Lagers. It very similar to yours but I am unsure about the hopping shedule.
This is what I have got to work with hop wise anyway. I am also trying out what Noonan talks about in his book in relation to a cold water dough in.

Steve

German Pilsner

Type: All Grain
Date: 15/11/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 85.71 %
500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 9.52 %
250.00 gm Carafoam (Weyermann) (3.9 EBC) Grain 4.76 %
30.00 gm Northern Brewer [6.50 %] (75 min) Hops 19.9 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (15 min) Hops 12.4 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (5 min) Hops 5.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.57 % Actual Alcohol by Vol: 0.00 %
Bitterness: 37.3 IBU Calories: 0 cal/l
Est Color: 6.1 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 5250.00 gm
Sparge Water: 8.12 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
20 min Dough-In Add 7.00 L of water at 19.4 C 20.0 C
60 min Saccrification Add 12.00 L of water at 93.5 C 62.0 C
10 min Saccrification Add 10.00 L of water at 93.0 C 72.0 C
Hi Steve,
My hop additions came about from reading this article View attachment All_Grain_Instructions.pdf from St. Pats and as I was trying to emulate a Budvar style Pilsner I went with the 60,40,20 hop additions as being close to what was indicated in the article given that I do a 60 minute boil and not a 90 minute one. But the important point to note is the Hostan brewery didn't use finishing hops.

I am not really a fan of late hopping a Pilsner because all the commercial examples I have tried were more bittering and flavour hop dominant rather than aroma hop dominant, and whenever I late hopped the beer was not as rounded in flavour and aroma as I wanted. The 60,40,20 additions seemed to give a more blended taste to the beer that wasn't overly hop or malt dominated but a nice smooth combination of the two.


Your recipe looks great, but at the risk of getting a flaming I would drop the carapils, with the mash profile and grains your using you really shouldn't need anything to help with the foam. Not that it would hurt to use it, I just don't see the need.

Andrew
 

SJW

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Your recipe looks great, but at the risk of getting a flaming I would drop the carapils, with the mash profile and grains your using you really shouldn't need anything to help with the foam. Not that it would hurt to use it, I just don't see the need.
I agree mate, Nice and simple, the Munich is only there for colour anyway as the Premium Pils is very very pale.
That link was a great read too.

Steve
 

Hangover68

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I'm drinking this now and its a very tasty drop, i pretty much followed your recipe except i dry hopped 20g of saaz .
I think this will be a staple brew.
 
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