Waiting for Pilsner

pilsI love and hate Bohemian pilsner. Crisp, hoppy, and refreshing with that rich bready, cracker character. Yum!  So what is there to hate? They take too long!

I brewed a Bohemian Pilsner on February 12. After about 2 and half weeks I increased the temperature from 50 F to 68 F (using my STC-1000 and a heating pad. Love that thing!)  It was looking good when I transfered it to a keg for cold storage after about 3 weeks. The yeast had significantly dropped out showing a sunny pale yellow color. The sample I tried was tasty. Perfect amount of noble hoppy bitterness from the Saaz hops.  I can’t wait to get this on gas and pull a pint but alas I’ll have to wait until the end of April.  I’m now regretting that I only brewed 6 gallons!

Like the porter I brewed a while ago, this recipe came from Brewing Classic styles. Pilsner, although tough to do well, is a pretty simple recipe. You can use all pilsner malt and adjust for your desired gravity. You’ll want to keep the gravity somewhere between 1.044 and 1.056. Add a little something for head retention if you want like the Carapils in this recipe. Use Saaz hops and keep your bitterness between 35 and 45. Those are the basics of the recipe.

Mine came out with a slightly higher gravity than I wanted. It started at 1.055. I did a double decoction mash and the efficiency came out a good deal higher than I anticipated. It finished at 1.012. I would have prefered a lower alchol but as long as the alcohol is not detectable I’ll be happy. Next time I’ll anticipate a higher efficiency when conducting a decoction. The gravity was acutally higher than 1.055 but I added some water shortly before flame out when I saw the gravity was higher than I wanted. Hooray for refractometers!

Anyway it was a fun brew day. Now its in the fridge. And I am forced to wait…Sigh…

 

 

 

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