skeeordye11
Well-Known Member
Do you use anything besides Pilsner malt when making a Pils? If so, what do you use and why?
Almost every clone of Pilsner Urquell has a little vienna and munich in it.
That's probably why they never taste anything like Pilsner Urquell.
That's probably why they never taste anything like Pilsner Urquell.
That's probably why they never taste anything like Pilsner Urquell.
LOL...but using that logic then Pilsner Urquell should be the easiest beer in the world to brew. Just a SMASH with Saaz.... Get the water right, WLP 800 and voila....
"...The classical fermentation procedure, which originally involved five different yeast strains in separate open wooden (and later, both wood and steel) barrels, was changed in 1993. According to Prucha, Pilsner Urquell now uses only one strain of yeast, called the H-strain, which may well date back to the original brewery."
< http://www.brewingtechniques.com/library/backissues/issue5.3/urquell.html >
It's an interesting article btw.
- M
Apparently there is a lil' somethin-somethin in PU that for all intents and purposes can't be replicated.MOLD HAS BEEN STOLEN FROM CELLAR WALLS
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