Sir Humpsalot

Recipes 

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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In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

RoaringBrewer

Recipes 

Man, I feel like an idiot. I never new Saaz was pronounced zot-za?!

uglygoat

Recipes 

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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A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

Bobby_M

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Recipes 

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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zoebisch01

Recipes 

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.

cweston

Recipes 

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

homebrewer_99

Recipes 

It's pronounced Sah-ah-tz...one syllyble.

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HB Bill