The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Pilsner in a Month

Reply
 
LinkBack Thread Tools
Old 02-13-2013, 02:13 PM   #1
librewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Selden, NY
Posts: 79
Liked 3 Times on 3 Posts
Likes Given: 1

Default Pilsner in a Month

First I want to say thanks to everyone who has shared their experiences and knowledge on this board. It has made me a better brewer, better than I would have ever been on my own reading a few books. I would like to hopefully return the favor and share one of my experiences as a result of all I have learned here.

Every year I like to brew a Bohemian Pilsner for Super Bowl. Last year I gave myself plenty of time and ended up with a really good beer. This year I was not so lucky. Between holidays and other commitments I didn't get to brew until December 31st. So I had a bit of a challenge on my hands. Can I brew a lager and have it ready to serve in around 30 days? Using all that I have learned here I figured why not give it a try.

Before brew day I had stepped up a nice healthy starter. My Bohemian Lager strain was ready to go. Brew day went well. My recipe was fairly simple. I hit all my targets such as mash temp, efficiency, volumes, etc... into the fermentor with plenty of O2 it went. I pitched my yeast and it started chugging away in my 52 degree room.

10 days later it was just ending around 1.008 FG. I then brought it into my 68 degree room and let it sit for 4 days. So far 2 weeks and it smelled and tasted wonderful from my samples. From here it went into a keg. The keg sat in my fridge around 38 degrees for another two weeks, carbing up and settling.

Finally on day 28 I pulled a pint. Slightly hazy as expected but after a few draws it cleared. The taste? Malty, slight crispness, Saaz hops present but not overpowering. Amazing, this was so much better than last year and in much less time. By Super Bowl Sunday this thing poured about as clear as I could have hoped and it tasted just as amazing as the first pour. So there it was, a wonderful lager done in around a month. Thanks to everything and everyone I learned from on here. Cheers!

superbowlpils.jpg  
__________________
librewer is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 04:38 PM   #2
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Good stuff. I like to lager for quite awhile but it's not always practical. A few strains are quite sulphury for awhile so require extended storage to get the beer at its best.

It's valuable for brewers to know they can make good lagers on a shorter timeline than many would expect.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 07:05 PM   #3
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,093
Liked 271 Times on 237 Posts
Likes Given: 323

Default

Looks awesome. Recipe?

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:06 PM   #4
librewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Selden, NY
Posts: 79
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Here are the goods...

Grain Bill:
9# Bohemian Pilsner Malt
8 oz. Caramel Malt - 10L
6 oz. Melanoidin Malt
6 oz. Wheat, Flaked

Color: 5.0 SRM

Hops/Additions:
.625 oz. Magnum (14.00% Alpha) @ 70min
1 tsp Irish Moss @ 30min
1 oz. Saaz (4.00% Alpha) @ 20min
1 oz. Saaz (4.00% Alpha) @ 5min

Bitterness: 44 IBUs

Yeast: Wyeast 2124 - Bohemian Lager (stepped up ~390bil yeast cells)

Mashed in at 149F for 60 Min
70 Minute boil
Measured OG of 1.052

Fermented 10 days @ ~52F
3-4 days diacetyl rest @ ~68F
Measured FG of 1.008
ABV 5.8%

Kegged and held at 38F for 2 weeks.

Fermentation was VERY stinky... sulfur production was strong for a few days but receded quickly. Everyone who has tried it loved it. I think it is very Euro-like in it's balance and body. The Saaz hops give it a floral quality that is the signature of Bohemian Pilsners.

__________________
librewer is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:14 PM   #5
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis, minnesota
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default

Quote:
Originally Posted by osagedr View Post
A few strains are quite sulphury for awhile so require extended storage to get the beer at its best.
Any specific strains you're thinking of? I'm pretty new to the lagering business and have a rye pilsner (ryesner?) sitting in secondary at 35*. Was thinking of doing two months. Brewed with Wyeast Czech Pilsner
__________________

I hate Walder Frey...

inhousebrew is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:21 PM   #6
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Quote:
Originally Posted by inhousebrew View Post
Any specific strains you're thinking of? I'm pretty new to the lagering business and have a rye pilsner (ryesner?) sitting in secondary at 35*. Was thinking of doing two months. Brewed with Wyeast Czech Pilsner
Some people report sulphur in 2278.
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:28 PM   #7
Darwin18
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Darwin18's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Garner, NC
Posts: 4,007
Liked 649 Times on 468 Posts
Likes Given: 385

Default

Nicely done! It is always impressive how pitching a large healthy volume of yeast and controlling your fermentation temperatures will result in a great beer with a quick turn around time. I brewed up a Dortmunder Export in a similar manner - two weeks in the carboy and now it's sitting in the keg carbing/lagering. I'm hoping that will also be great within 4 weeks of the brew date. Great job!

__________________
Darwin18 is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:43 PM   #8
Cider123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: , Maine
Posts: 926
Liked 200 Times on 123 Posts
Likes Given: 1

Default

I have heard people boiling for 90 min when using pilsner malt to reduce the "corny" flavor. Is the bohemian type of pilsner malt different in that regard?

__________________

I like beer

Cider123 is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:46 PM   #9
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Quote:
Originally Posted by Cider123 View Post
I have heard people boiling for 90 min when using pilsner malt to reduce the "corny" flavor. Is the bohemian type of pilsner malt different in that regard?
My understanding is that you want a 90 minute boil for all pilsner malts to get rid of DMS, but I could be wrong about that. I'm pretty much boiling everything for 90 minutes these days anyway.
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:57 PM   #10
Komodo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Komodo's Avatar
Recipes 
 
Join Date: May 2011
Location: Bloomington, IN
Posts: 301
Liked 16 Times on 14 Posts
Likes Given: 2

Default

Gonna try something very similar, but will be bottled. I guess I'll have to either add on two weeks, or bottle lager/carb?

__________________
Komodo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Carlvar Pilsner (2B Bohemian Pilsner) osagedr Pilsner 14 01-11-2014 10:44 PM
Pilsner STILL at high kruesen after a month! pericles Fermentation & Yeast 9 01-18-2011 07:46 PM
German Pilsner vs. Bohemian Pilsner SpanishCastleAle Recipes/Ingredients 4 08-13-2009 01:57 PM
Rahr Premium Pilsner vs. Belgian Pilsner EamusCatuli Recipes/Ingredients 4 02-17-2009 05:58 PM
What makes a pilsner a pilsner? Tophe General Beer Discussion 16 03-27-2007 03:12 PM



Newest Threads