Brewing a Czech (Bohemian) Pilsner | Grain to Glass | Classic Styles
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- Опубликовано: 3 дек 2024
- In this video I show you how to brew a classic Czech Pilsner or Bohemian Pilsner. This classic style is a very clean, pale and crisp lager with a noticeable hop bitterness that sets it apart from its German cousin. The final beer turned out at 5.8% ABV with 42 IBUs, a little strong for the style, but overall still quite nice. I wish it was lighter colored still and had more hop nose but I was very pleased with the results nevertheless as it was only my second lager ever.
#pilsner #lager #homebrew
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The 65% brewhouse efficiency BIAB recipe for 4 gallons into the fermenter is below, along with the links to buy these ingredients from Amazon if you wish, but be aware they will not be as fresh as if you bought them in person from your LHBS:
7.5 lbs German Pilsner malt - amzn.to/2RYvdV1
0.5 lb German Carafoam (carapils) malt - amzn.to/2XxqEXP
Single infusion mash at 153 F for 90 min
90 minute boil:
60 min - 1.5 oz Saaz - amzn.to/2LHQxwP
30 min - 1.25 oz Saaz - amzn.to/2LHQxwP
10 min - 1 oz Saaz - amzn.to/2LHQxwP
0 min - 1 oz Saaz - amzn.to/2LHQxwP
OG: 1.054
2 packages rehydrated Saflager 34/70 dry lager yeast - amzn.to/2XwMMfK
Ferment 2-3 weeks at 45-50 degrees, raise to 70 for 3 days, lager at 33 degrees for 1 month
FG: 1.010
Pils is my favorite style of beer for regular consumption. There aren't enough domestic varieties here in the states, but I am glad that yeungling has put one out finally. Regardless, I will be trying this at some point when I am better equipped. Thank you for the reference material.
Always a great go to! Cheers!
That color is perfect!
Color looks spot on to me, you want that more gold color than straw imo. The slight darkening could be some slight kettle caramelization from the 90 min boil.
nice and very helpful video to make lagers as they r a bit tricky..........cheers agn.....stay safe...
Beautiful looking pilsner....... I'll be kegging my second lager I've done this week
Cheers Steve
Thanks Jesse! Looking forward to seeing the results for yours!
For second fermentation in bottle, is there any priming sugar required to add?
Love how you are cooking supper at the same time. I've also had good luck with single infusion mashing. The only thing I'd change is using a pure Pils yeast as Wyeast. Enjoy the beer. Fun video.
Yup, unfortunately can't live on beer alone! Thanks for the feedback, I actually just made a Helles with some liquid yeast and the difference in flavor was noticeable for sure. Will probably experiment around with different ingredients as I will definitely be making more pilsners in the future. Cheers!
Have you ever tried brewing in the insulated water coolers?
Do you think those induction burners would work well since you can set the temp?
I think the color is spot on, as far as hops, it should be pretty light in pilsner. Great job.
The boil length might affect the color of the beer, because when boiling longer the Maillard reaction has a greater impact. I've heard that 70 minutes should be enough to get rid of DMS even when using Pilsner Malt. Maybe reducing boil length to 70 minutes might help achieving the wanted color?
That's a fantastic point that I didn't consider. I couldn't get a particularly strong boil on this stove, so I lengthened the boil time to compensate. In the future I'm planning on a new heating setup for a more aggressive boil, so hopefully that will make a difference as well. Thanks for the feedback!
Altitude is also a factor when it comes to converting and boiling off DMS.
Looks a cracking good beer👍
Cheers from India. Loved your video.
I wanna try your recipe, looks good. One question, did you use priming sugar for the bottling and do you have any video on how to rehydrate the yeast?
For second fermentation in bottle, is there any priming sugar required to add?
So at what stage did you carbonate? Right after the diacetyl rest? Did you add solution with powered sugar? Then lagered it?
That's pretty wild lagering in the bottle, never heard of that before. Do you have to let it warm up so that the yeast will eat the sugar to bottle condition after the lagering?
Makes me wonder, do you have to lager it right away or could you let it bottle condition a couple weeks after diacetyl rest and then lager it?
Great video. I like the honest style. Made a czech style pils myself in November and it tastes great but is only half cleared. I'll ensure I use kettle finings next time.
I like that you have stayed true to the original grain bill for the style.
Its funny about the colour - colour of yours looks great and similar to budvar or urquell. mine is much lighter and I wanted it to be darker.
You said you were disappointed about the aroma, did you start chilling before adding the final saaz? I brought mine down to 77c before adding them.
The BIAB method seems like such a pain, definite props for going through that. I have a Pilsner lagering at the moment, might try your recipe for the next one. Cool vid, thanks for uploading.
I've grown to love it, but to each their own. Thanks for the comment, cheers and good luck with the brew!
TheApartmentBrewer cheers! Definitely each to their own, you’d probably see my method and be like “that’s a massive pain” too haha
10:24 Yes, indeed!
That’s a beautiful Pilsner there my man! Question you have never encountered an issue leaving it cool down overnight? I almost did that one time when I made a German Pilsner, I ran out of Ice, since I don’t have a wort chiller I use ice baths. Put it in my chest freezer that I use to ferment and I did pitch the yeast at a higher temp (around 75 degrees) but didn’t encounter any issue the beer turned out amazing after all.
Thank you! I have actually been pretty successful with slow chills. Most research indicates that cold break precipitation isn't really that important as most of that stuff will drop out either during fermentation or in the bottle. I think as long as its sealed from outside elements you're good to go letting it naturally fall to pitching temps.
TheApartmentBrewer Thank you for the response! That’s what I figured. I’m glad I’m not the only one. I just kegged my second Pilsner yesterday. Let’s see how it turns out.
Awesome! I bet it's gonna be great! 👍
Nice video. Easiest lagering I've seen. I've brewed only about 25 gallons in the last year but winter in NH makes it tough, should have tried a pils brew lol...
Great guide, thanks!
Great video man. One noob question: the ideal fermentation temperature of Saflager 34/70 is written to be 52-58F. I've seen at least 2 recipes which mention 60F and 64F for primary. Yours is 45-50. Do the different temperature profiles infuse different falvours? Am surprised that they are so much outside the "ideal" range.
Found the answer here: brulosophy.com/2016/04/18/fermentation-temperature-pt-5-lager-yeast-saflager-3470-exbeeriment-results/
Can you drink it before lagering for 1 month? Also do you have to keep it at 33 degrees for 1 month? I don't have a way of controlling a temperature that cold but I really want to brew this beer.
Lagering is a very important part of this beer. While you can pull bottles easily, you'll find the flavor doesn't resemble a lager very much until its been stored cold for a while (for example you'll pick up some sulfur and fruity notes from the yeast and it wont be crisp). That being said if you want to brew an ale version of this beer just use US05 yeast and skip the lagering. it will taste similar.
Hey man! Hate to comment on an old video but I'm just starting up and am struggling with carbonation, specifically when to and when not to use priming sugar. You said you bottle conditioned here, did you use priming sugar? Are you worried about over carbonization?
Sorry I didn't see this earlier. You should be using priming sugar every time you bottle. Just be sure the beer is finished fermentation first. So long as you use a priming sugar calculator such as this one you shouldn't worry about overcarbonation.
www.brewersfriend.com/beer-priming-calculator/
Very nice video, 11th ACR! I'm getting into lagers and it's difficult to find good, detailed videos. Cheers!
Glad you enjoyed it and thank you!
Ok thank very good 💕👏👈like
Grist to water ratio could have an affect in your color. I use best pils malt on a variety of styles and tend to just do a 60 min boil with no dms detected. Dry hop it with an oz or 2 for more hop character.
How does the ratio work? Does a higher ratio of grain to water make it darker? Genuinely curious actually. Great idea on the dry hopping actually, I'm gonna have to try that some time. Cheers!
All depends. I use BeerSmith and sometimes
I’ll up my water to just to lower srm to keep the recipe the same. May lose a few points in gravity. You could always do a finer crush to get higher efficiency. Obviously you are biab and you could just crush your grain to almost dust. I really wouldn’t worry on the color. Maybe try a different Pilsner malt. If the beer taste good and you are happy with it that’s all that matters.
@@marioc007 I also use beersmith and will have to give it a go, since it is a trend with my lighter beers. However like you said homebrewing is about making beer that you like, something I try to make known in all my videos, and experimenting with it is the best way to improve. Thanks for the comment!
I think it just needed to be "thinned" to achieve the colour you wanted. As I see it, if you poured a glass from the bottle and then added water, the effect would be a lighter colour. So if you had initially sparged more or just added water pre-boil (or post for that matter) and effectively added a volume of "zero colour" to engineer a post-boil OG of 1.048, for example you would have had larger volume of, say, lighter coloured 5% ABV Pils rather than whatever volume you had of 5.7% ABV. Yes that will have an affect on flavour so the degree to which you take that suggestion is up to personal preference, of course!
@@CurvedAdjacent Color is something I have definitely been struggling with in some of my lightest brews, but I have not yet tried diluting post boil. I'll try that out next time I do a very light colored beer I think. Thanks for the tip!
Great video! Thank you for doing it! I am thinking to experiment your recipe this weekend. I have a question: at which temperature is the boiling water when you add the hops?
Water boils at 212° at sea level.
Do you not add any sugar?
Hi Joe, I'm a little unsure of what part of the process you're referring to. I do not add sugar to the boil in this case (unless its normal by the style, such as in Belgian styles), but I do bottle with priming sugar if that is what you're asking.
@@TheApartmentBrewer Interesting, I don't know anything about brewing but I assumed sugar was added as I had heard it is added to other lager styles. Infact I thought sugar in some form is added to most beers. I have attempted to brew lager with some of the malt extract kits but it doesn't really produce a lager, more like a pale ale. Thanks for the video, very informative and helpful, I would love to have a go at this if I can get all the necessary equipment!
@@joehart7260 Hi Joe, as far as the sugars go in standard brewing, sugar is extracted from the grain mashing process at the beginning of this video, however it also is contained in malt extracts. Sometimes you can also add standard table sugar to the boil to bump up the final % ABV, but too much will produce bad flavors. Glad to see you've tried brewing from a malt extract kit! It's a fantastic way to get started with brewing, however just dont expect perfection right away. Lagers can be challenging but fun (and I definitely don't claim to be a master myself), but I would 100% suggest trying a regular ale type of beer first, just to get the hang of it. If you have a local homebrew store in your area, you can go there and they should be able to help set you up with equipment. Thanks for checking out the video, and let me know if I can help you out further!
@@TheApartmentBrewer Hi again, One question, what were you doing around 4.53 onwards when you appeared to be pouring water over the mash sack? Just wondered what the purpose of that was. Thanks again for your help.
So basically what I'm doing there is attempting to get a similar effect to a sparge as would be done with standard all grain. Basically I'm just rinsing off the grain with water and collecting the last bit of sugars that way. Its totally self promotion, but check out this video: ruclips.net/video/ohYfaponaHU/видео.html around the 15 minutes mark I go into depth on what's going on there
4:41 “now sir, if you could just lean forward slightly and cough?”
I have just done a bohemian lager on high alkalinity danish water. I chucked in a slash of HCl to lower pH. My plan was bad weather, but we have had sunny days., so I am fermenting at 19 deg c. Plus I added way too much dme to counter a low og reading- 1070. I am going to poison myself with this I guess?!
any reason why ur mash is 90 mins, as usually its 60, is it due to the pils malt or something...........cheers....
The BIAB method I used has a lower efficiency and I lengthened the mash rest just to be sure everything had converted
@@TheApartmentBrewer sorry i have 1 more question that i have posted on Instagram about boil ph.....if u could pls help, that be great Steve.......cheers and tk care...
thanks lots again.....
Love the videos bro
Glad to hear!
Nice bro
Well .. not bad for the 1st brew of Pilsner or your 2nd lager!!! Traditional Czech brewing method is by decoction mash 2x -3x but it's hard I know. I brew (infusion) mash too from acid rest temp 37C through protein rest max 15mins 52C (not to kill the body much) to Beta 63-64C (the higher beta temp the stronger body) and mashing out at 74C and sparge 76-78C, hops 90 mins/50g Saaz (3.0% alpha) 45mins 100g and last 15mins 50g per 23L batch. No dry hopping. Wyeast 2001, 2007 or 2124, 2278 and very important is water profile like Pilsner Urquell brewery water in Plzen is really low of those salts but could be adjustable. good luck bro and keep up your good work and effort. Cheers!
Z
you might want to look up "quick lagering Brulosophy" to save yourself time fermenting lagers ;)
Please, you should put the recipe in metric system for the civilized people around the world to understand it
Why don’t you set your camera from the side.
The colour could be darker because of your waters level of hydrogen bicarbonate. At least where I live, all my beers tend to be on the darker side because of my high levels of hydrogen bicarbonate... I think.
Water chemistry does have a slight impact on beer color indeed. Unfortunately this beer was made before I really started playing with my brewing water so I cant conclusively say if it was a factor. Cheers!
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YOU NEED EXTERNAL MIC how hard is that? cant you hear you are also recording all of the noises in the room?
Good, but too many "ums".
Sorry, but this is not a good example how to brew a typical Czech Pilsner. This is more of a US style lager. You should always do decoction when making Pilsner.
Sure, decoction mashes will definitely make for a more authentic beer, but as I'm sure you can tell I brew in a tiny space and not with all of the bulky equipment of a classic all grain setup. My channel is more oriented towards newer brewers so advanced techniques like decoction mashing aren't always going to be covered. Also the reason why it was classified as a Czech-style pilsner is because I used Czech saaz as opposed to german hallertau or tettnang. Perhaps in the future I will do some decoction or step mashes however so stay tuned! Thanks for the feedback and I do agree that different styles of mashing do make a noticeable difference, but in my opinion the single infusion mash made a clean enough result for me to enjoy.
I'd wager a ballpark 99.9% of people couldn't tell a decoction mashed pilsner from a single infusion. I can't. Nice pils. brulosophy.com/2016/12/12/mash-methods-pt-3-decoction-vs-single-infusion-exbeeriment-results/
4:41 “now sir, if you could just lean forward slightly and cough?”