Pilsner Talkin'

So I got some pilsner malt, and I got Wyeast 2124 Bohemian Pilsner yeast. I'm scheming on my first lager...but here's the thing: I don't want a boring-assed gulping pilsner. I like the hoppier versions (Jever, Lagunitas), with a very slight malt backbone. I was thinking of adding a little bit of CaraPils to the grain bill for some body, too.

So, what are your thoughts on Pilsners? What's the best way to make an interesting (read: not boring) Pilsner?

I like a little more malt flavor in my Pilsners as well. I've actually brewed about a dozen versions in the last year. Here my current favorite grain bill:

75% Pilsner Malt
10% Vienna Malt
10% Light Munich Malt
5% Carahell Malt (this is a 10 Lovibond Crystal Malt made by Weyermann)

I shoot for an OG of around 1.049, and at that gravity this will make produce a pilsner-like color.

Well, I don't have any vienna or munich right now...but here's a variation on Papazian's RU Kidding Me? Pils. Thoughts?

Bohemian Pilsner

A ProMash Recipe Report

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

02-B Pilsner, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.051 Plato: 12.57
Anticipated SRM: 4.7
Anticipated IBU: 38.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.043 SG 10.75 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
-----------------------------------------------------------------------------
88.9 8.00 lbs. Pilsener Germany 1.038 2
5.6 0.50 lbs. Aromatic Malt Belgium 1.036 25
5.6 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 6.50 29.0 60 min.
0.75 oz. Hallertau Hersbrucker Whole 4.75 8.1 30 min.
0.50 oz. Crystal Pellet 4.50 1.8 1 min.
0.50 oz. Crystal Pellet 4.50 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Tsp Irish Moss Fining 10 Min.(boil)


Yeast
-----

WYeast 2124 Bohemian Lager


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

Mash Type: Single Step

Grain Lbs: 9.00
Water Qts: 9.90 - Before Additional Infusions
Water Gal: 2.47 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 3.19 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Nice hop profile, I'd drink it.

david_42 said:

Nice hop profile, I'd drink it.

Click to expand...

I was thinking the same thing... At least it won't taste like a BL

I used a recipe that is very similar early in my pilsner trials. The aromatic malt will definitely step up the malty profile. It was actually a little too much for my tastes, but a number of my friends loved it.

I like the Czech Saaz hops in Pilsners. Especially late hop additions to get that great aroma and flavor.

Mark at GVB did an all-Saaz Pilsner last summer. 40 IBU of Saaz, it was a real rush.

HeaterAllen said:

I used a recipe that is very similar early in my pilsner trials. The aromatic malt will definitely step up the malty profile. It was actually a little too much for my tastes, but a number of my friends loved it.

Click to expand...

I agree...I'd go with probably 2-4oz of aromatic, but that's me. It's pretty potent, especially in a lighter beer to begin with.

Baron von BeeGee said:

I agree...I'd go with probably 2-4oz of aromatic, but that's me. It's pretty potent, especially in a lighter beer to begin with.

Click to expand...

The 8oz figure is from Papazian's RU Kidding Me? Pils recipe. I like 'em a little maltier than the avvvvvverage bear, but maybe I'll go a touch lighter, maybe 6oz.

A Bohemian Pilsner should be all Saaz, but your recipe looks good too.

Yeah, I know it's not a true Bohemian---but that's the yeast I have, so that's what I'm calling it. It's more Americanized, or craft-brewer-ized if you will. The hop sched is based on Papazian's recipe too. Plus I'm outta Saaz right now

Evan! said:

Yeah, I know it's not a true Bohemian---but that's the yeast I have, so that's what I'm calling it. It's more Americanized, or craft-brewer-ized if you will. The hop sched is based on Papazian's recipe too. Plus I'm outta Saaz right now

Click to expand...

Aint that the fun of homebrewing? Just making stuff up.

zoebisch01 said:

Aint that the fun of homebrewing? Just making stuff up.

Click to expand...

Damned right. "I'm makin' a smoked peanut lambic and there hain't nuthin you can do to stop me!" Herrrherrrherrr.