Pilsners

GERMAN PILSNER: From Jack T. Goral (goral@oxygen.aps1.anl.gov) Brewers Notes
  1. Starter: Wyeast (lager, 2 days before, than starter on next day 3 beer bottles of water, 9 tablespoons of dry malt extract).
  2. Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
  3. Add ingredients exept hop pellets and yeast and mix.
  4. Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
  5. Last 5 min. boil with finishing hops in the grain bag.
  6. Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
  7. Mix yeast starter with wort, cover with the lid, insert air lock, shake strong couple times.
  8. Move the fermenter to the 40-50 F place (garage) for fermentation.
  9. 94/05/22 temp. in garage still ok ~50-60F
  10. 94/05/03 very goooooood
  11. 94/04/29 carbonation better, very small bubbles, good head retension
  12. 94/04/27 very good taste and aroma, carbonation very low yet, hops combination nice.
  13. 94/04/24 bottled at special gravity =1,010, very clear, malty, gold color thick beer
  14. 94/04/20 moved from cold garage to the room temperature before bottling
  15. 94/04/07 racked at special gravity =1,014; nice aroma, bitter, good taste light yellow color, not clear

AMERICAN PILSNER:From Jack T. Goral (goral@oxygen.aps1.anl.gov)

Brewers Notes
  1. Starter: Wyeast (lager, 2 days before, only original starter)
  2. Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
  3. Soak crystal malt in 2 gallons of water using plastic mesh bag for 1.5 hour.
  4. Heat crystal malt solution to steaming (not to boiling).
  5. Remove temporarily the grain bag to the clean pot.
  6. Add ingredients exept hop pellets and yeast and mix.
  7. Return grain bag.
  8. Heat for 15 min to steaming, remove grain to the fermenter with ~3 gallons of ice cold water and rinse out to extract solution.
  9. Cover.
  10. Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
  11. Remove the grain bag from the fermenter and empty.
  12. Last 2 min. boil with finishing hops in the grain bag.
  13. Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
  14. Mix yeast starter with wort, cover with the lid, insert air lock, shake strong couple times.
  15. Move the fermenter to the ~50 F place (garage) for fermentation.
  16. 94/05/25 good carbonation, good bitter taste, next time use real aroma hops for finishing to get nicer smell, this beer is dry, no sweetness at all
  17. 94/05/22 temp. in garage still OK ( ~50-60F )
  18. 94/05/21 a little bit strange smell, hope will disapear with lagering
  19. 94/05/14 bottled at specific gravity=1,010, less bitter
  20. 94/05/01 racked at specific gravity=1,010, bitter
  21. 94/04/27 fermentation slowed down
  22. 94/04/25 very strong fermentation started

I GOT MY MOJO WORKIN' PILSNER (extract)
From:Adam Blake (ablake@aol.com)

Ingredients:

1.8 gk Muntin Export Pilsner Ex. (kit)
4cps light DME
1tsp Irish Moss
Yeast supplied in kit.

Boil 1-1/2 gals H2O and add 1.8kg Muntin Export Pilsner
Back off heat and add 4cps light dry malt
40 min boil
1-tsp Irish Moss last 10 mins
Add wort to 3-1/2 gals cold water
Pitch supplied yeast at 70o.
O.G. 1.020
Blow off ferment for 5 days
Rack to bottling bucket, attach airlock-3 days Bottle and wait a couple of weeks
This worked for me and I'm just a neophyte. Sure to get yours workin.
Rates:***
Dutch Pilsner

From: Bob Swail (rswail@speedware.com)

Ingredients:

3 lbs Briess Brewers Gold LME
2 lbs Briess Golden Lager LME
0.5 lb Briess wheat LME
3.3 lbs 2-row barley malt
0.5 lbs wheat malt
1.5 oz Tetnanger (AA=4.5%), 60 min boil
0.75 oz Saaz (AA=3.1%), 60 min boil
1.25 oz Tetnanger (AA=4.5%), 15 min boil
0.5 oz Hallertauer (AA=3.6%), 15 min boil
0.25 oz Saaz at end of boil
0.50 oz Hallertauer at finish
.50 oz Tetnanger dry hop in secondary
Wyeast Danish Lager (2 8oz starters)
SOFT/DISTILLED water. Very important. No bottled water.

Procedure:

2-3 days prior to brewing, break Wyeast seal and let swell to at least one-inch. Using grain alcohol, clean the Wyeast package where you will cut it open. Uncap your starters and swab the mouth of the bottles with grain alcohol and then fleme with a butane lighter. Divide the contents of the yeast sachet equally between the starters. Attach a sanitized airlock to the starters and let ferment for 24 hours at room temperature, then pitch to your cooled wort.
Mash:
Add grains to 4 qrts of 130F water and let sit for 30 min (Protein rest)
Add 2 qrts of water and heat until 156F. Maintain @156F for 60 min.
Sparge with 2 gallons of 170F water.
Boil:
Add liquid extract and proceed with 60 min rolling boil, adding hops per the schedule above.
Initial volume of boil is about 3.5 gallons. Cool the hot wort to 65F and transfer into primary. Top off volume to 5 gallons. Pitch starters and keep primary at room temperature until signs of fermentation ar evident (level in the airlock begins to change or you see the beginnings of a head). Cool the beer(slowly if possible) down to 48F and let it ferment 2-3 weeks. Rack to secondary when vigorous fermentation subsides. Add dry hops and secondary ferment until FG is attained 2-4 weeks.
Lager for 1-3 months at temperatures near freezing.
Rates: ****

All-Grain Pilsner
From: Ron (jd91853@aol.com

Ingredients:
8 LBS. Belgian Pilsner
1/2 LBS. Belgian Cara-Pils
2.25 OZ. Saaz Hops(45min)
.75 OZ Saaz Hops(25min)
.50 Saaz Hops(5min)
wyeast#2007
3/4 OZ. Priming sugar

Place grains in 5 gallon cooler using Philsphalse Bottom. Add 3 gallons of water @170 degrees 2 quarts at a time. until the grain becomes an oatmeal consistancy. After all the water is added, cover and let set for 1 hour. Stir MASH, sparge with 4 gallons of 170 degree water. Pour liquid into a 6 gallon pot and BOIL for 1 hour, add HOPS as indicated and cool, PITCH yeast and Ferment for 2 weeks as cool as you can. Rack into a 5 gallon Carboy and Ferment cool for 2 weeks, Bottle and let it set fot 6-8 weeks. Its worth it! Light Body with good hop flavor.
OG 0148
FG 1.014
Rates:****

Saaz Pils
From:Eric Nelson (suds@sinclair.net

Ingredients

10 lbs Belgian pilsener malt
1 lb Munich malt
5 oz Saaz hops
2 oz 60 min
1 oz 10 min
1 oz 2 min
1 oz dry hop in keg(pellets)

Wyeast 2124 Bohemian lager yeast in 1 liter starter

O.G. 1.057
F.G. 1.019
Bring mash to about 154F. Remove about 1 1/2 gal of mash and place in seperate pot. Bring removed grains to boil(raise temp about 1 or 2 degrees a minute). Keep stirring to avoid from burning the grains. Add a little water if necessary. Boil for 30 min and return to main mash. Stir every thing together and sparge. Proceed as you would normally from there.
I left this one to lager in the garage for about a month at about 42F. I then kegged it with an oz of Saaz pellets in a tea ball. This looked like Budweiser but tasted wonderful. The malt flavor was very chewy and had a nice body. The hop flavor and aroma was exceptional! This was my attempt to make something similar to Pilsener Urquell. Not bad at all. If you want to make an extract version of this, good luck. To get this light color and healthy body you will need to go all-grain.
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