Czech-Style Pilsner
This beer will require full attention and all of the brewer’s
resources. The long lagering time will ensure that this beer is clear
and golden.
Note: The water in Plzen, the Czech town where this style of beer originated, is very soft. If the water is hard in your area, try boiling your water to settle out the “temporary hardness.” Boil for 30 minutes and let cool till lukewarm. Siphon or gently decant water off white sediment. (Temporary hardness means the water contains soluble calcium and magnesium; if you boil the water, these bicarbonates will precipitate out.)
If the water is permanently hard in your area — which means boiling won’t help — try using distilled water and add a small amount of gypsum (three teaspoons per five gallons) to raise the mineral content of the water. Another option: Brew with a 50-50 blend of tap water and distilled water.
Note: The water in Plzen, the Czech town where this style of beer originated, is very soft. If the water is hard in your area, try boiling your water to settle out the “temporary hardness.” Boil for 30 minutes and let cool till lukewarm. Siphon or gently decant water off white sediment. (Temporary hardness means the water contains soluble calcium and magnesium; if you boil the water, these bicarbonates will precipitate out.)
If the water is permanently hard in your area — which means boiling won’t help — try using distilled water and add a small amount of gypsum (three teaspoons per five gallons) to raise the mineral content of the water. Another option: Brew with a 50-50 blend of tap water and distilled water.
Czech-Style Pilsner
5 Gal, O.G = 1.049 F.G. = 1.010 IBU = 35, partial grain
Ingredients:
Add crushed grains to 1/2 gallon 155° F water. Hold this temperature for 20 minutes. Raise to 165° F. Run entire volume through kitchen colander (preferably fine wire mesh) and gently rinse with 3/4 gallon of 170° F water. Add malt extract. Top off boiling vessel to 5.5 gallons. Boil for 45 minutes, adding hops as indicated by the hopping schedule above. Cool the beer as quickly as possible to 50° F and pitch yeast starter. Hold temperature steady for 14 days. Transfer lager to secondary fermenter or keg.
Slowly lower the temperature to as cold as possible without freezing the beer. Hold this temperature for 90 days.
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Czech-Style Pilsner
5 Gal, O.G = 1.049 F.G. = 1.010 IBU = 35, all grain
Ingredients:
Add approximately 2.25 gallons 135° F water to crushed grains. Stabilize at 122° F and rest for 30 minutes. Then add one gallon boiling water and bring mash to around 149° to 152° F. Rest, checking for conversion at one hour. Mash out at 168° F and sparge with 4.5 gallons water. Collect 5.5 gallons of wort and continue to boil. Boil as indicated by hopping schedule above. Total boil time is 60 minutes.
Cool beer as quickly as possible to 45° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.
From: http://byo.com/pilsner/item/2283-czech-style-pilsner
5 Gal, O.G = 1.049 F.G. = 1.010 IBU = 35, partial grain
Ingredients:
- 6.5 lbs. Bierkeller pale malt extract or 5.5 lbs. extra light dry malt extract (DME)
- 1 lb. light Munich (9° Lovibond)
- 8 oz. carapils (1.7° Lovibond)
- 5.1 AAU Hallertau hops (1 oz. at 5% alpha acid) at boil
- 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 15 minutes
- 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 30 minutes
- 1.05 AAU Saaz hop pellets or whole hops (0.25 oz. at 4.2% alpha acid) at finish
- Starter of Wyeast 2278 (Czech Pils)
Add crushed grains to 1/2 gallon 155° F water. Hold this temperature for 20 minutes. Raise to 165° F. Run entire volume through kitchen colander (preferably fine wire mesh) and gently rinse with 3/4 gallon of 170° F water. Add malt extract. Top off boiling vessel to 5.5 gallons. Boil for 45 minutes, adding hops as indicated by the hopping schedule above. Cool the beer as quickly as possible to 50° F and pitch yeast starter. Hold temperature steady for 14 days. Transfer lager to secondary fermenter or keg.
Slowly lower the temperature to as cold as possible without freezing the beer. Hold this temperature for 90 days.
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Czech-Style Pilsner
5 Gal, O.G = 1.049 F.G. = 1.010 IBU = 35, all grain
Ingredients:
- 8 lbs. two-row pilsner malt
- 1 lb. light Munich (9° Lovibond)
- 8 oz. carapils (1.7° Lovibond)
- 5.1 AAU Hallertau hops (1 oz. at 5.1% alpha acid) at boil
- 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 20 minutes
- 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 40 minutes
- 1.05 AAU Saaz hop pellets or whole hops (0.25 oz. at 4.2% alpha acid) at finish
- Starter of Wyeast 2278 (Czech Pils)
Add approximately 2.25 gallons 135° F water to crushed grains. Stabilize at 122° F and rest for 30 minutes. Then add one gallon boiling water and bring mash to around 149° to 152° F. Rest, checking for conversion at one hour. Mash out at 168° F and sparge with 4.5 gallons water. Collect 5.5 gallons of wort and continue to boil. Boil as indicated by hopping schedule above. Total boil time is 60 minutes.
Cool beer as quickly as possible to 45° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.
From: http://byo.com/pilsner/item/2283-czech-style-pilsner
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