Pilsner

[playa4life147]

anyone have a easy pilsner recipe with instructions- all grain- and mabey with at least 5% or more?

 

[NordeastBrewer77]

a true pilsner isn't easy. it's a lager, meaning cool fermentation and the need for an extended cold secondary. it also requires a decoction mash. maybe try finding a 'pilsner' kit that uses specialty grains in leu of the decoction and is fermented with an ale yeast. won't be a true pils, but it'll be very close.

 

[wailingguitar]

No need to do a decoction to make a Pilsner if you use a good, fully modified malt. Domestic 2 row, such as produced by Great Western will make a good one with a simple infusion.

9 to 10 # 2 row (depending on your efficiency, use what you need to get 14 Plato)

Mash at 158 for 30 minutes

40 IBUs of boiling hops

1oz Saaz for ten minutes

1oz Saaz at flame out, rest five minutes before starting chill

S23 lager yeast, ferment 50-60F until finished, lager for 3-4 weeks

 

[NordeastBrewer77]

No need to do a decoction to make a Pilsner if you use a good, fully modified malt. Domestic 2 row, such as produced by Great Western will make a good one with a simple infusion.

Good point, I didn't think of that. I was thinking continental pilsner malt, never even thought about using American 2 row instead. Makes perfect sense!

 

[DannyD]

Good point, I didn't think of that. I was thinking continental pilsner malt, never even thought about using American 2 row instead. Makes perfect sense!

..... but do you agree or being sarcastic??

 

[pjj2ba]

If easy is what you want, then just use straight pilsner malt, enough to hit your target SG. Mash at 148 for 1 hr. Boil for 90 min. Add enough hops to give you ~ 35 IBU. If you want really easy, then just add a bittering addition, which also makes the choice of hops less important.

Ferment at 50-53 F for 2-3 weeks and then keg. Age in keg 3-4 weeks at ~34 F. If bottling, after 2-3 weeks transfer to a secondary and age at 34 F for 2-3 weeks and then bottle. You might want to add fresh yeast for carbonation.

My grain bills typically are very simple and include a small bit of wheat (0.5 lbs) and the rest pilsner malt. I occasionally might add a little Vienna (under 1 lb), and I add flaked corn for American styles (typically 1.5 lbs)

I like to do step mashes when I use pilsner malt. I do a 20 min protein rest, and then rests at 147 F and 158 F. The times vary depending on the style. Pils would be longer at 147, while an O'fest would be shorter at 147.

I've had good luck mimicing a decoction with the combination of adding some aromatic malt (0.5 lbs) some home toasted pilsner malt (0.5 lbs) and the step mashing. This is for Bohemian styles.

I use flavor and aroma hops sparingly. At most 3/4 oz. for flavor and 1/2 oz for aroma, but generally less than this.

If I want the beer lawnmower style, I keep the IBUs around 20. If I want some bite back, then anywhere from 35-45 IBUs

 

[NordeastBrewer77]

..... but do you agree or being sarcastic??

kind of an odd question. not that it matters one iota to the topic of this thread, but i can't say i disagree with wailingguitar at all. personally, i would choose to use continental pilsner malt and do a decoction mash for a pilsner beer, but that's a matter of preference. everyone does things differently. wailingguitar seems to know as much about this hobby as anyone else does, seems he always gives solid advice on these forums, so i'd say he's as right in using American 2 row in a single infusion as i am using continental pilsner with a decoction.

 

[wailingguitar]

kind of an odd question. not that it matters one iota to the topic of this thread, but i can't say i disagree with wailingguitar at all. personally, i would choose to use continental pilsner malt and do a decoction mash for a pilsner beer, but that's a matter of preference. everyone does things differently. wailingguitar seems to know as much about this hobby as anyone else does, seems he always gives solid advice on these forums, so i'd say he's as right in using American 2 row in a single infusion as i am using continental pilsner with a decoction.

Well said, and thank you. Further, I hope that you didn't take my suggestion to mean your post was wrong... not my intention at all, merely looking for simple method as a means to an end, which is what the OP seemed to be after

I believe, quite strongly, that BOTH methods work well providing you use the right ingredients. OP wanted "easy", easy is single infusion... the "set it and forget it" mash method! For it to work on a continental lager, you need to use a highly modified malt. Do a single infusion with an undermodified malt and you will have less than stellar results. If using an undermodified, continental Pilsner malt, you pretty much have to do decoction. Far more important, in my opinion, than whether you use one mash method or the other is that you treat your yeast right with good temp control during fermentation and a sufficiently long lagering period.

Results speak volumes, what works works... for me, I prefer the path of least resistance.

Either way, here is the crux, and my favorite brewing quote: All that matters is what hits the glass.

Since I am feeling a little esoteric this morning, how about a more Eastern quote: There are many paths to the top of the mountain, but the view is the same when you get there.

 

[NordeastBrewer77]

Far more important, in my opinion, than whether you use one mash method or the other is that you treat your yeast right with good temp control during fermentation and a sufficiently long lagering period.


Since I am feeling a little esoteric this morning, how about a more Eastern quote: There are many paths to the top of the mountain, but the view is the same when you get there.

i couldn't agree more. the most important thing for a beer like pilsner is a healthy pitch, cool temps and proper time lagering after FG is reached. those things are key in a delicate beer like pilsner. any flaws in a beer like that will stick out like a sore thumb, so the idea is to give the yeast the perfect environment in which to work.
the ingredients are secondary. a good base malt will make a good beer, and there's good pilsners out there that don't use continental pilsner malt. i think the key, aside from yeast, would be a quality base malt mashed for medium body, and a healthy dose of Saaz hops both early and late, a solid boil to remove any DMS, a quick chill and healthy pitch. then a lot of patience, cuz it's gonna be awhile.