Researching simple Pilsner recipes

**Soperbrew** · 04-14-2008, 02:28 PM

I wish to attempt my 1st lager next week, hoping it can be ready for a dutch friend's birthday party on July 19th. The beer is to be his birthday present, but will be shared by all. His favorite beer is Pilsner Urquell and he prefers Bohemian/Czech style beers. He also has mentioned that he enjoys pilsners with a little higher hoppy flavor.

I am researching recipes to match my friend's pallate. As this will be only my 2nd ever all grain batch, I'd like to keep the brewing day as simple as possible so I don't screw it up. Therefore, I'd like to avoid decoctions & other stuff I don't quite fully understand yet. I have no special brew rig & would prefer to do a simple batch sparge.

I plan to primary at 50F for 2 weeks, then lager in a refrigerator at 40F for 6 weeks, then bottle it and condition at 75F for 5 weeks.

Here are 2 links to recipes that I am considering right now. I'd appreciate any advice on making this style of beer. Like how much attention should I give to the water, etc. If you have what you think would be a better recipe then please share.

Thanks in advance.

Czech Pilsner consideration #1: http://www.tedbrews.com/2007/02/czech-pilsner-conception.html

Recipe consideration #2:

Grains: 10 lbs Durst Pils 1.6L
.25 lbs Briess Carapils 1.4L
.25 lbs Durst Vienna 3.8L

Hops: 3 oz Saaz 3.4% AA 60 min
1 oz Saaz 3.4% AA 15 min
1 oz Saaz 3.4% AA 2 min

Yeast: Wyeast 2001 Urquell 2 pint starter made 3 days prior

Misc: 1 tsp Irish Moss 15 min

Mash: 12 qts at 149F for 60 min
2 gallons at 175F for mash out

Sparge: add 3 gallons at 180F, stir & rest 10 min.

Total preboil volume: 6.8 gallons
Target volume into primary: 5.5 gallons

**Yooper** · 04-14-2008, 02:31 PM

I've never made one, so I'm not help at all with the recipe. But, this month's BYO has a long article on Bohemian pilsners, and a recipe. If you can pick up a copy, or read it online, that would probably be a great resource.

I don't know if 2 weeks would be long enough for a primary, and if you'd need a diacetyl rest. I'd plan a little longer in primary, longer lagering and less time at 75 degrees. What made you choose 5 weeks at 75 degrees?

**TexLaw** · 04-14-2008, 02:41 PM

I know you want something simple, but I highly recommend doing separate beta and alpha amylase rests to maximize body without sacrificing a dry finish. Despite what certain domestic breweries want you to believe, a true Pilsner has some good body on it.

TL

**Soperbrew** · 04-14-2008, 03:56 PM

Quote:

Originally Posted by YooperBrew

What made you choose 5 weeks at 75 degrees?

Targeting the July 19th release date. My house will probably be about 75F for bottle conditioning in the summertime. I've read lagers can take longer to carbonate due to the extended time lagering in the secondary at cold temps. So if 3 weeks is minimum, 5 weeks should be fine no?

**Soperbrew** · 04-14-2008, 03:57 PM

Quote:

Originally Posted by TexLaw

I know you want something simple, but I highly recommend doing separate beta and alpha amylase rests to maximize body without sacrificing a dry finish. Despite what certain domestic breweries want you to believe, a true Pilsner has some good body on it.

TL

Do you have anywhere to point me to for researching how to perform said rests? I'll look into it.

**pjj2ba** · 04-14-2008, 05:24 PM

My typical mash schedule for Euro lagers is to mash in at ~130 F for 10-15 min. for a protein rest, then up to 148-9F for 45 min. saccharification (favoring Beta amylase), then up to 158 F for 15 min (favoring Alpha amylase). Then mash out. In theory the last step should give me some dextrins to help in body. This is my first year brewing a bunch of lagers and the samples I've pulled from the keg have been very encouraging. Definitely some body there.

I think the little bit of Vienna is good. It'll add a little color, which is typical of the style compared to other Euro lagers. One of these days I'll try a decoction.

**Soperbrew** · 04-14-2008, 05:25 PM

Ok after further research, I see decoction mashing is not so difficult, just another step in the process.

I have an email out to my LHBS to get the SNR of their Bohemian style malt. I'll then choose a protein rest, then a second rest for the beta, and a final for the alpha.

Sound like I'm on the right track?

**TexLaw** · 04-14-2008, 05:33 PM

The tuba man pretty much nailed it. I do my beta rest around 146-149 and my alpha rest sround 159-161, pushing the extremes a little more when I want to maximize body.

Darryl Richman's Bock (in the Classic Beer Styles Series) has some excellent discussion of mash chemistry around here. I imagine you could do a little web searching and come up with some good info, and I know you can find some from Kaiser's posts both in the forum and the wiki.

TL

**Soperbrew** · 04-14-2008, 05:59 PM

Thanks guys, keep it coming.

Off to study, study, study...I only have until next Thursday (brew day).

**Mutilated1** · 04-14-2008, 06:04 PM

I think that Recipe #2 will be good. I made practically the exact same beer a couple times without the Vienna malt, and I used WLP810 yeast and everyone loved it. Also, I think if you're using 10# of Pilsener Malt, then you probably don't really need the CaraPils either. I think if you go with just 10# Pilsener you're going to be very happy with how it turns out.

One other thing about making a good Pilsener... after you condition/carbonate then plan on another 5-6 weeks if not even another couple of months in the fridge to let the chill haze settle out, and you'll have a beer that not only tastes wonderful is sparkling and clear and just looks fantastic, people won't believe you made it.