Lagers and pilsener

[D-Ring]

I am getting ready to try my first lager and I have an ingredient question. I do not like pilseners, and I have noticed a lot of recipes use pilsner malt. Does the pilsner malt give the pilsener taste, or is it the pilsener yeast? Thanks in advance

 

[Malticulous]

What ones don't you like? Pilsner literately means from Plzeň. It's came too mean light colored lagers. Pilsner Urquell is the original, and that is what the name means.

 

[SpanishCastleAle]

Pilsner is just one style of beer but Pilsner malt is a base malt that is used for many styles. Just like Pale Ale is just a style of beer but Pale Ale malt is a base malt used for many styles.

 

[Malticulous]

Oddly enough Classic American Pilsner is a style with Pilsner in the name but doesn't use pilsner malt.

 

[mgo737]

I am getting ready to try my first lager and I have an ingredient question. I do not like pilseners, and I have noticed a lot of recipes use pilsner malt. Does the pilsner malt give the pilsener taste, or is it the pilsener yeast? Thanks in advance

I used to think that I hated "pilseners" but that was when I thought that Miller lite and similar beers = Pilsner. I went to Germany and found out, wow, that is not the case at all!

German Pilsner's are a deliciously crisp, hoppy (noble of course) refreshing beer.

There are also Bohemian Pilsner's, i.e. Czech Pilsner, which I certainly respect but do not quite enjoy as much as German Pils... And then there are American Pilsners...

http://www.bjcp.org/2008styles/style02.php

 

[passedpawn]

I am getting ready to try my first lager and I have an ingredient question. I do not like pilseners, and I have noticed a lot of recipes use pilsner malt. Does the pilsner malt give the pilsener taste, or is it the pilsener yeast? Thanks in advance

It's the malt. However, it is not a powerful taste and disappears quickly with the addition of any kilned malts. Don't be afraid to use it in non-pilsner recipes. Be sure to boil 90 minutes uncovered to get rid of the DMS that will be formed when the pilsner is heated (since it is very light, it still contains a lot of the DMS precursors).

 

[D-Ring]

Yeah I lived in Germany for 3 years and had the opportunity to try MANY Pilsners. I didn't care for may of them Urquell, Bitburger, Czech, etc... Some were better than others, but I just didn't care for the taste that they all seemed to have in common, and I don't want to recreate it.