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Old 11-20-2006, 04:59 PM   #1
Flint
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I've started a batch of generic pilsner and I used Saaz to give it a skunky flavor. Now this is my first batch and I'm really curious as to how it'll turn out. I'm hoping for something along the lines of a Pilsner Urquell or the like. Any comments?


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Old 11-20-2006, 05:09 PM   #2
knewshound
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I typically think of Saaz as floral, not skunky.

But to answer your Q, yes, Saaz is the way to go if you are looking to dulicate P U.

P U ? Is that why you said skunky?

Cheers,

knewshound


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Old 11-20-2006, 05:10 PM   #3
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I don't think Saaz will give you the skunky flavor you're looking for. That flavor is caused by storing your beer in clear/green bottles in direct light, causing a reaction with hop oils.

Post the recipe if you'd like more comments...
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Old 11-20-2006, 05:11 PM   #4
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If you REALLY want it skunky, let it get lightstruck. I'd hold off on that until you taste it, though. Saaz is the classic hop for this style, it should be tasty. Are you lagering the beer?
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Old 11-20-2006, 05:12 PM   #5
Flint
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Quote:
Originally Posted by knewshound
I typically think of Saaz as floral, not skunky.

But to answer your Q, yes, Saaz is the way to go if you are looking to dulicate P U.

P U ? Is that why you said skunky?

Cheers,

knewshound
Yeah, I think that PU (no pun intended) has a rather skunky flavor to it.

It's been around 56F since for the past 18 hours or so. If I'm remembering correctly that should be pretty good temp for lagering.
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Old 11-20-2006, 05:13 PM   #6
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No hop that I am aware of directly skunky.

However, ANY hop will turn skunky from UV exposure. If you want a skunky beer, bottle it in green or clear bottles and set it where it will be hit with natural sunlight or by light from flourescent bulbs.

(or... put the whole secondary fermenter in exposure to the UV light and bottle it in whatever you want.)
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Old 11-20-2006, 07:39 PM   #7
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Export Urquell, the stuff we get here in the states, is flawed. It's not supposed to be so skunky. But, hey, if you want to replicate said flaw, just bottle it in green or clear bottles, and let them age in a sunny window. Mmm...skunky export urquell...
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Old 11-20-2006, 10:16 PM   #8
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I always thought of PU as too bitter (for my tastes), but never skunky.... Even in the Czech Rep...
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Old 11-21-2006, 12:14 AM   #9
Flint
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Maybe skunky isn't the correct word. The imported Urquell has a bitter-sweet finish, I suppose that's the best way to describe it. I'm enjoying one right now.

Okay, here's what I used for my recipe:

3.3 Pounds Light Malt Extract
3.5 Gallons of Water
3 oz Saaz
1 oz yeast
1 Chuck Norris

What do you think it'll be like?
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Old 11-21-2006, 03:23 AM   #10
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IME Urquell in the States

A) Has improved a lot over the past 10 years.
B) Is still a flawed beer compared to the way it leaves the brewery.

Even though less skunky than in the past the hops has really degraded by the time we get it here.



 
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