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.
__________________ In Process: Big Big Barley Wine, Hob Goblin Clone, Chocolate Porter, Light American Wheat
Bottled/Kegged: :-(
Up Next: Oatmeal Cookie Stout // Gumball head clone // ESB
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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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
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