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Pilsner peeps, please post your pilsner recipes...


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#1 ER Pemberton

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Posted 03 December 2019 - 08:22 AM

Over the past week+ there has been much beer sent down through the pipes.  I was out for dinner, lunch, brunch, a 25-year wedding anniversary with dinner and bocce and then out with some buds last night at a place with 200+ taps and I decided to drink pilsner (either German, Czech or locally-made) and they were all very good.  For those who think they have a tried-and-true version of a pilsner (regardless of origin), please post it.  I have this Lallemand Diamond yeast and I want to make a crisp, clear, pale pilsner with it.  I drew up a recipe over the weekend but thought I might ask everyone else for theirs.  Here's what by feeble brain came up with.  With the 30 and 5 hop additions it's 23 IBUs.  The FW will add something and if it's only 10 IBUs (I'm guessing), it would come to about 33-34 total.   

 

german-pilsner-with-diamond.png



#2 HVB

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Posted 03 December 2019 - 09:04 AM

Biergarten and Rye are my two favorites.  I will just change the hops in them and let the grain bill remain the same.  Of course, these may not be to style but they are what I like.

 

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78303405_10159398771179657_6744821997462

Edited by HVB, 03 December 2019 - 09:06 AM.

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#3 ER Pemberton

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Posted 03 December 2019 - 09:55 AM

Thanks Drez.  Part of me wants to acknowledge this "no hops after 30 mins" thing but I'm pretty sure that most American craft pilsners use hops later in the boil.  I had Half Acre Pilsner over the weekend (excellent... bright, clear, crisp) and a "house" pilsner at a place last night called Yard House (which I think is a chain) and it was the same... clear, balanced, crisp.  The only issue is that the cute, blonde beertender tapped it into an English Ale glass :covreyes: but let's move on.  :lol:  I'm looking for a nice straightforward grain bill and then firm bitterness and then a finish that is crisply flavored with hops.  



#4 Mando

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Posted 03 December 2019 - 10:03 AM

I've done a lot of things.

 

some are just pilsner malt with a little carafoam (1lbs for 10 gall on batch).

 

another is half pilsner and half vienna for the base with 0.5lbs of carafoam.

 

and then I've done batches in between.

 

they are all good in their own way.

 

generally the hops are something clean at 30 mins (magnum) and then a healthy does of hallertau at 10-0 mins.  typically about 7oz in total with more of it towards the 0 min mark.

 

the yeast changes based on what lager yeast I have on hand.


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#5 Poptop

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Posted 03 December 2019 - 01:09 PM

This one finds its way into rotation a couple times per year, each time with minor tweaks of cours ;)

Estimated OG: 1.053 SG, Estimated Color: 4.8 SRM, Estimated IBU: 22.9 IBUs, Boil Time: 40 Minutes


1 lbs             Grits (1.0 SRM)                   Adjunct     1       8.7 %       
9 lbs 8.0 oz      Pilsner (2 Row) Ger (2.0 SRM)     Grain       2       82.6 %      
1 lbs             Barke Munich (10.0 SRM)           Grain       3       8.7 %       
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         4       11.6 IBUs   
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         5       6.5 IBUs    
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         6       4.8 IBUs    
2.0 pkg           34/70           
           

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#6 Mando

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Posted 03 December 2019 - 02:24 PM

2/4 people using munich in their pils.  I didn't think most people used munich in a beer like this but a pound or two isn't going to make it overly malty or anything.  I thought using vienna was kind of strange though so whatever you like is good!


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#7 ER Pemberton

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Posted 03 December 2019 - 02:27 PM

 

This one finds its way into rotation a couple times per year, each time with minor tweaks of cours ;)

Estimated OG: 1.053 SG, Estimated Color: 4.8 SRM, Estimated IBU: 22.9 IBUs, Boil Time: 40 Minutes


1 lbs             Grits (1.0 SRM)                   Adjunct     1       8.7 %       
9 lbs 8.0 oz      Pilsner (2 Row) Ger (2.0 SRM)     Grain       2       82.6 %      
1 lbs             Barke Munich (10.0 SRM)           Grain       3       8.7 %       
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         4       11.6 IBUs   
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         5       6.5 IBUs    
1.00 oz           Hallertauer Mittelfrueh [3.50 %]  Hop         6       4.8 IBUs    
2.0 pkg           34/70           
           

What are your hop addition times?



#8 HVB

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Posted 03 December 2019 - 03:32 PM

2/4 people using munich in their pils. I didn't think most people used munich in a beer like this but a pound or two isn't going to make it overly malty or anything. I thought using vienna was kind of strange though so whatever you like is good!


You calling me weird :)
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#9 Mando

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Posted 03 December 2019 - 03:35 PM

You calling me weird :)

 

oh - I didn't notice the second recipe.  I just saw the one with rye in it.

 

eta: oh damn 3 recipes!  you've done it all!


Edited by Zsasz, 03 December 2019 - 03:36 PM.

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#10 HVB

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Posted 03 December 2019 - 04:08 PM

oh - I didn't notice the second recipe. I just saw the one with rye in it.

eta: oh damn 3 recipes! you've done it all!


Oh yeah! I also have one with pils, carahell and acid malt. Much more traditional.
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#11 Bklmt2000

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Posted 03 December 2019 - 04:35 PM

My current American pils on tap looks like this:

 

10lb pils

0.5lb C-40

0.5lb wheat

 

for an OG of 1.060 for 5.5 gal in the primary (I also do 90-min boils).

 

Magnum to bitter, and Mt. Hood for 3 late additions (10 min, 5 min, and flameout) for ~50 IBU's total.

 

34/70 (fresh slurry) took care of the heavy lifting in the primary.

 

If I have time tomorrow, I'll snap a pic of said pils during brewday.  It turned out great and a nice pale/straw color, despite the C-40 addition.


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#12 pkrone

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Posted 03 December 2019 - 06:35 PM

95/5 Barke pils/carahell

32 IBU, 60 min addition only

Imperial H-17 yeast.

OG 1.050


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#13 jayb151

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Posted 03 December 2019 - 08:03 PM

Man, the only pils I ever made was taken from this site I found, the Mayfair Court Brewhouse. 

 

I did end up getting an award for that one though.


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#14 Mando

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Posted 04 December 2019 - 03:59 AM

95/5 Barke pils/carahell

32 IBU, 60 min addition only

Imperial H-17 yeast.

OG 1.050

 

I have been wanting to try out carahell in something like this.


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#15 Poptop

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Posted 04 December 2019 - 05:29 AM

What are your hop addition times?

 

Oops, sorry about that and the time to respond; 40, 15 and 10.  


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#16 ER Pemberton

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Posted 04 December 2019 - 01:02 PM

Man, the only pils I ever made was taken from this site I found, the Mayfair Court Brewhouse. 
 
I did end up getting an award for that one though.

:lol:

Post it! I have tried so many versions I have no idea which one you used! :D

#17 pkrone

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Posted 04 December 2019 - 08:34 PM

I have been wanting to try out carahell in something like this.

 

I've found that pils alone is just a tad plain and pils/carahell/munich gets a little muddy.   I like the pils/carahell for both helles and pils.


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#18 HVB

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Posted 05 December 2019 - 08:10 AM

I've found that pils alone is just a tad plain and pils/carahell/munich gets a little muddy.   I like the pils/carahell for both helles and pils.

So what is  the difference between the Helles and Pils other than OG?  Just the IBU?


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#19 LeftyMPfrmDE

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Posted 05 December 2019 - 08:25 AM

I don't have the recipe in front of me, but the favorite Pilsner recipe was Pils and just a pinch of Melanoidin. hops at 60 and 5, and used WLP 833. 


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#20 pkrone

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Posted 05 December 2019 - 06:52 PM

So what is  the difference between the Helles and Pils other than OG?  Just the IBU?

 

Yeah, pretty much.   I'm boring...


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