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Home Brew Forums > Home Brewing Beer > General Beer Discussion > What makes a pilsner a pilsner?
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Old 03-26-2007, 06:54 PM   #11
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From my memory, here's how the author of Designing Great Beers described pilsener malt...

Pilsener malt is green malt. It is not completely kiln dried. It's kilning temperature never exceeds 120F degrees (I think that's the temp he stated in the book). As a result, only about 90% of the water is kilned off from the malt. This leaves it somewhat susceptible to rot and is the reason why the larger pilsener brewers often have a malting system on premises. The extra low-temp kilning process prevents pilsener malt from obtaining much color as is common with other malts. This is why pilsener is the lightest of all malted barleys.

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Old 03-26-2007, 08:07 PM   #12
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Man, I feel like an idiot. I never new Saaz was pronounced zot-za?!

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Old 03-26-2007, 10:27 PM   #13
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i think in order for it to be a true pilsner, it has to be brewed in Plzeň

the daniels book is an excellent work, i'd second picking it up.

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Old 03-27-2007, 03:26 PM   #14
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Quote:
Originally Posted by uglygoat
i think in order for it to be a true pilsner, it has to be brewed in Plzeň

the daniels book is an excellent work, i'd second picking it up.
Right on. I'm fixin to brew a Jersiner which is a very light, moderately hopped lager brewed in the toxic atmosphere of central NJ.
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Old 03-27-2007, 03:32 PM   #15
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Yeah keep in mind those beers (both the German and Bohemian) are all about simplicity. Every aspect is naked. To make one is easy. To make one that is exceptional requires tremendous attention to process detail and keeping it really simple.

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Old 03-27-2007, 03:39 PM   #16
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Quote:
Originally Posted by zoebisch01
Yeah keep in mind those beers (both the German and Bohemian) are all about simplicity. Every aspect is naked. To make one is easy. To make one that is exceptional requires tremendous attention to process detail and keeping it really simple.
As we've discussed before, this is where you've got to hand it to the BMC guys--their quality control is amazing. They brew a product with little color, little bitterness, and little flavore in general--that's an extremely "naked" beer, to use your phrase: no margin for error at all.
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Old 03-27-2007, 04:12 PM   #17
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Quote:
Originally Posted by SilkkyBrew
Man, I feel like an idiot. I never new Saaz was pronounced zot-za?!
It's pronounced Sah-ah-tz...one syllyble.
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