German Pilsner Show Notes
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Notes
Segment 1
- 01:00 - Jamil talks about how the German Pilsner is the obvious choice over an American Lager.
- 02:00 - Jamil talks about his trip to Germany and how beer is everywhere. He took his family to McDonald's and enjoyed a Bitburger while he was there.
- 05:00 - Jamil tells the world that America is one of the best brewing countries in the world. He talks about quality and diversity in beer styles.
- 10:00 - If you go to other countries, you'll get really good beer from that country. But that is all you'll get. In American, you get great examples of beer styles from around the world.
- 11:30 - Break
Segment 2
- 13:15 - Discussing the German Pilsner Style
- 25 - 45 IBUs, The IBU's really stick out. German Noble hops.
- Crisp
- Clean
- Dry
- 1044 - 1050
- 1008 - 1013
- 4.4% 5.2%
- 2 to 5 SRM
- It will have a malt character to it. But not a malt sweetness.
- 15:00 - Talks about how the hop character carries all the way through
- 17:00 - Jon Plise's Recipe
Jon Plise's German Pilsner, German Pilsner (Pils), All Grain, 6.00 gal Estimated OG: 1.049 SG Estimated FG: 1.013 SG Estimated %ABV: 4.77 % Estimated Color: 4.0 SRM Estimated IBU: 19.6 IBU Efficiency: 80.00 % Boil Time: 90 Minutes Ingredients: Amount Item Type % or IBU 8.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 85.00 % 1.00 lb Munich I (Weyermann) (7.1 SRM) Grain 10.00 % 0.50 lb Carafoam (2.0 SRM) Grain 5.00 % 1.25 oz Hallertauer [4.20 %] (60 min) Hops 19.6 IBU 0.50 oz Hallertauer [4.20 %] (1 min) (Aroma Hop-SHops - 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager Mash Schedule: Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 12.50 qt of water at 159.1 F 148.0 F Fermentation: Primary fermentation (28 days at 50.0 F) Notes: Mash for 45 minutes with a 15 minute recirculation Do a 1000 or 2000 ml starter. Cool wort to 55 before you pitch. Cool to 48 or 50F for four weeks.
- 19:00 - If you get the beer dry enough, the bitterness will come through. Jamil doesn't feel the beer judges understand how bitter this beer shoujld be.
- 20:00 - Jamil feels you need to increase your mash time for cooler mash temperature. Jamil talks about how he was trying to force a Saison to ferment lower. He mashed it for a few hours at 142F. Efficiency was up and it fermented low.
- 21:00 - You can do this with an Extract. If it is dry enough, good. Otherwise, sub out some of the extract for simple sugar. Maybe 5% or 10%.
- 25:00 - Can you have too much sulfates in your beer where it takes away maltyness?
- Sure, It can do about anything. It can make the hops so pronounced you can't taste the maltyness.
- 25:00 - Jamil tells his story about talking and old guy with him to a bar. The guy was given an IPA. The guy then shows Jamil how to fix a bad beer by adding salt to the beer.
- 27:00 - Jamil lets Jon know that he pees in the water reservoir that Jon uses to make his beer.
- 28:00 - What can an extract brewer do to get water chemisty right?
- Jamil says that most of the water in the US is moderately hard. So you already have salts in your water. Try to brew without it. Then if it needs something, add it. Otherwise, you may be adding more than needed.
- 30:00 - If it tastes good, it is good to brew with.
- 30:40 - Break
Segment 3
- 32:12 - John talks about this beer being the base for a few different beers
- Raise the mash temp 4F for a Helles
- 33:00 - Jon uses a starter of WLP833. He cools the wort down to the ferm temp in the fridge over 12 hours before he pitches his yeast.
- 34:00 - Jon does not secondary lagers. He likes the beer and trub to help the beer.
- Jamil says that there is plenty of trub particles even if you can see them.
- 35:00 - The beer needs at least a month of lagering
- 35:00 - The warmer you start your yeast, the more diacytal you will have in your beer. The yeast will eventually get rid of it all. You may want to jack up your temp 10F at the end of fermentation to get rid of it.
- 36:00 - You want to make sure you have good healthy yeast to clean up.
- 37:00 - This is going to take eight weeks. If you can't wait, do ales first to build up your supply.
- 38:00 - You need temperature control. Don't fool yourself thinking you are going to use wet towels.
- 38:00 - Should you use Gypsum?
- Yes, you can to harden up the water
- 39:00 - Should you use melenoiden to simulate decoction?
- Too much can fight the crisp and clean character
- Jon's recipe some Munich in it, that should be enough
- 40:00 - How much of a diacytel rest does this beer require?
- Bring it up an extra 5F at the end of fermentation for two days.
- White labs did a test where they pulled a sample at the end of fermentation and it had huge levels of diacytel. Give the yeast time and they will clean it up.
- 43:00 - What should a person who bottles do?
- Leave the beer on the yeast in the carboy for four to six weeks.
- Rack the clear beer into your bottling bucket and go from there.
- 44:00 - Have you ever had a beer of yours brewed commerciallly?
- Sacamore brewing company did a brown ale
- Tide house in Mountain view
- EJ Phair - Schwarzbeir - Won gold
- 45:00 - I wonder how many pro-brewers buy your book?
- I get comments from pro-brewers for Zymurgy articles and the book
- Most brewers want to try something new and it doesn't matter where the idea comes from
- 47:00 - Recipe Recap. Jon says his recipe is for 6 gallons at 70% efficiency. I cannot get the numbers to work out on this. I believe it is a 5 gallon recipe at 70% efficiency or a 6 gallon recipe at 70% efficiency. Bittering seem low for style as well.
- 48:00 - ...and drink it.
