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Old 12-09-2013, 02:22 AM   #11
marinosr
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Jul 2013
Durham, NC
Posts: 58
Liked 9 Times on 9 Posts


Just got the ingredients for this one! Will report back results in a few months.

 
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Old 01-09-2014, 06:46 AM   #12
Jette
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Dec 2010
Palmer, AK
Posts: 68
Liked 2 Times on 2 Posts


Those cheerios are GMO…. just sayin' Congrats on your nice beer
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On Deck: Irish Red, Vagabond Ale (ala Charlie Papazian)
Fermenting: Alaskan Amber Clone, HBT Award ESB, JALM (simple mead),
Bright Tank: Traditional Medium Sweet Show Mead
Bottled: Rocky Racoon's Honey Lager (ala Charlie Papazian), Top-Drop Pilsner (ala Charlie Papazian)
Bottled and Long Gone: Genuine Draught Pale (Cooper's), Genuine Draught Pale (Cooper's)

 
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Old 11-20-2014, 11:44 PM   #13
KIRBREW
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May 2012
Posts: 133
Liked 2 Times on 2 Posts


I'm planning on brewing this recipe this weekend, so thanks for the recipe. What was your water profile?

 
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Old 12-25-2014, 07:01 AM   #14
KIRBREW
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May 2012
Posts: 133
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I used a pilsner water profile, and 34/70 yeast. This recipe is amazing!
File Type: jpg 1419490785702.jpg (36.3 KB, 809 views)

 
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Old 12-31-2014, 01:47 AM   #15

Hey sorry I missed your question; I have not been on the forum in a long while. My water profile for pilsners is always very soft; RO water with perhaps a bit of calcium chloride.
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Old 12-11-2016, 07:21 PM   #16
cowhide
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Jan 2014
Posts: 3
Liked 3 Times on 2 Posts


brewed this biab following recipie. omitted the rice and added .25 lbs. acid malt for ph control. Used 34/70 slurry from a batch of centennial blonde made 2 weeks earlier. I followed the brulosophy fermentation and carbonation method and this beer is really good at day 15. I'm sure this will be an amazing beer in a couple of weeks more. My wife (who is Czech) gave this a 9.5 out of 10. Thanks for a great recipie

 
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Old 01-04-2017, 02:32 AM   #17
MerlinWerks
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Dec 2011
Western PA, PA
Posts: 380
Liked 72 Times on 60 Posts


For those that have brewed this, which cara-pils and caramunich did you use?

Thanks

 
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Old 01-15-2017, 07:07 AM   #18
Wargoul
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Aug 2014
Posts: 12
Liked 1 Times on 1 Posts


Quote:
Originally Posted by MerlinWerks View Post
For those that have brewed this, which cara-pils and caramunich did you use?

Thanks
Second this question, caramunich I or II. Going to try this with W34/70 fermented closer to ale temps after previous successes.

 
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Old 01-15-2017, 08:44 PM   #19
zacster
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Jan 2008
Brooklyn, NY
Posts: 1,139
Liked 40 Times on 33 Posts


This is my go-to pilsner recipe. I don't sweat the details except the temps. NYC water, whichever versions of the grain bill the LHBS has, Bohemian Pilsner yeast. I start the fermentation at 45 and bring it up to 50 a day at a time and leave it there until finished. D-rest even if it doesn't need it. Cold crash in the keg and put it on CO2 for 2 weeks before I taste. I keep tasting until it is gone.

I have it in my keg right now, but I'm almost done with it. I have to try harder to finish this.

 
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Old 01-17-2017, 07:48 PM   #20
jonny24
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Dec 2015
Posts: 144
Liked 32 Times on 24 Posts


Riders glass in Winnipeg? You didn't explode?

 
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