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Pilsner peeps, please post your pilsner recipes...


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#21 HVB

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Posted 05 December 2019 - 07:33 PM

Yeah, pretty much. I'm boring...


I was not trying to imply that, just trying to understand for my own recipe formulation.
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#22 pkrone

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Posted 06 December 2019 - 04:05 PM

Oh, no offense taken, dude.     I'm just a fanatic for the malty goodness of light lagers and haven't found a late hop schedule with this low-oxygen thing that I really like yet.   Testing will continue!   :D


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#23 Mando

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Posted 06 December 2019 - 04:13 PM

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.

 

for a helles I like to go munich style and put some munich in there.  with so little hops I like the little bit of extra complexity that munich brings.  I also tend to put a little carafoam in for body but I don't find that has much of an impact flavor wise (so no muddying).


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#24 HVB

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Posted 02 January 2020 - 07:36 AM

95/5 Barke pils/carahell

32 IBU, 60 min addition only

Imperial H-17 yeast.

OG 1.050

When you do this, what is your water and pH like.  Also, are you using lactic or sauergut.  Thanks


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#25 ER Pemberton

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Posted 02 January 2020 - 08:10 AM

When you do this, what is your water and pH like.  Also, are you using lactic or sauergut.  Thanks

I thought that Pete mentioned he hadn't tried the sauergut yet.  I would also be interested in the water and I assume it's very low sulfate since all of the LO brewers seemed to be down on sulfate for Czech and German styles.  



#26 HVB

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Posted 02 January 2020 - 08:23 AM

I thought that Pete mentioned he hadn't tried the sauergut yet.  I would also be interested in the water and I assume it's very low sulfate since all of the LO brewers seemed to be down on sulfate for Czech and German styles.  

I know he has in the past indicated no suergut but I was not sure if he changed.  That is really a road I do not want to go down now.  I agree on the lower sulfate.  Man that is hard for me to do though, so used to adding at least 60ppm...lol


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#27 ER Pemberton

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Posted 02 January 2020 - 08:46 AM

I know he has in the past indicated no suergut but I was not sure if he changed.  That is really a road I do not want to go down now.  I agree on the lower sulfate.  Man that is hard for me to do though, so used to adding at least 60ppm...lol

I know, you're a fan of sulfate.  

 

The saugergut thing is interesting.  On one hand you could possibly create a very nice & unique character just based on how you made the sauergut.  With some German beers, the character is very pronounced and in others you can barely detect it.  In some cases I think it's too much and I would not want to go through extra steps/work to create a character that I'm not really in love with in the first place.  If you try it, please let me know how it goes and what you did.  I actually just put a recipe together outlining the 95/5 grain bill (and then 32 IBUs for pilsner and closer to 20 for helles).  I always feel like helles has a bit more color and maltiness and pilsner is crisper, drier and more pale but I suppose there are variables.  Cheers.



#28 HVB

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Posted 02 January 2020 - 09:02 AM

HA .. I just got done with writing up a pilsner that is 95/5 with 33IBUs.  I am guessing on the alpha of my Hallertau tho... I think it is 4%.  This will be back to a 60m boil to achieve the IBU with the lower alpha hops.  I really want to hit it with a half ounce of Hersberker at 10 even tho the purists would say no.

 

While I would like to try the sauergut at some point I am not sure I will.  The beers I have had that I know had it were over the top grape and I just did not like that.  I think I will just stick with lactic for now.


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#29 ER Pemberton

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Posted 02 January 2020 - 11:35 AM

HA .. I just got done with writing up a pilsner that is 95/5 with 33IBUs.  I am guessing on the alpha of my Hallertau tho... I think it is 4%.  This will be back to a 60m boil to achieve the IBU with the lower alpha hops.  I really want to hit it with a half ounce of Hersberker at 10 even tho the purists would say no.

 

While I would like to try the sauergut at some point I am not sure I will.  The beers I have had that I know had it were over the top grape and I just did not like that.  I think I will just stick with lactic for now.

In December I found myself at various restaurants, bars and events and I ordered a pilsner on a bunch of those occasions.  One was Half-Acre, another was a "house" pilsner that I later found out was brewed by New Belgium.  Almost everyone of them was 1) excellent-tasting, 2) clear as can be, 3) clearly hopped later in the boil.  Not dry-hopped but some late hops.  The information about how Czech and/or German brewers won't add hops with less than 30 minutes in the boil is interesting and useful.  But as American homebrewers we can also break the rules.  :P



#30 SchwanzBrewer

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Posted 02 January 2020 - 12:32 PM

HOME BREW RECIPE:
Title: German Pils - BIAB #1
Author: Rich
 
Brew Method: BIAB
Style Name: German Pils
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.036
Efficiency: 80% (ending kettle)
 
 
STATS:
Original Gravity: 1.052
Final Gravity: 1.013
ABV (standard): 5.07%
IBU (tinseth): 19.94
SRM (morey): 3.49
Mash pH: 5.99
 
FERMENTABLES:
9 lb - Pilsner (87.8%)
1 lb - Munich Light (9.8%)
0.25 lb - Carapils (2.4%)
 
HOPS:
8.5 g - Nugget, Type: Pellet, AA: 14.5, Use: Boil for 60 min, IBU: 15.55
21.3 g - Hallertau Mittelfruh, Type: Pellet, AA: 2.7, Use: Boil for 20 min, IBU: 4.39
 
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 8.5 gal
 
YEAST:
Wyeast - Bohemian Lager 2124
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 48 - 58 F
 
Water: I always add acid to the water to neutralize the residual alkalinity, which is around 150 (?). Also I add some CaCl for more maltiness. I have hard water. Do what you think is best.
 
Recipe notes: I'll probably change the hop schedule and add some 10 min and flame out additions for next time. One of my favorite things is smelling a fresh pils with hallertau in the nose. 

Edited by SchwanzBrewer, 02 January 2020 - 12:34 PM.

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