{"id":2773,"date":"2022-03-07T12:24:14","date_gmt":"2022-03-07T17:24:14","guid":{"rendered":"https:\/\/suigenerisbrewing.com\/?p=2773"},"modified":"2022-03-07T12:24:17","modified_gmt":"2022-03-07T17:24:17","slug":"perfecting-a-pilsner-recipe","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2022\/03\/07\/perfecting-a-pilsner-recipe\/","title":{"rendered":"Perfecting a Pilsner"},"content":{"rendered":"\n

German-style pilsners are a style of beer which I enjoy, but which are also often challenging to get just right. Because of the simple grain bill (generally just pilsner malt), there isn’t much to hide behind, and even slight mis-balance in hopping, or a bit too much fermentation character, can throw it off. A few months ago I posted a recipe for a SmaSH<\/a>-style pilsner Die Hand Die Verletzt<\/a><\/em>. It was pretty good, but was lacking a little in the hop character.<\/p>\n\n\n\n

Since then I’ve iterated this recipe a few times. Some changes made it worse, but I’ve finally hit on a near-perfect (to my palate) recipe. I had to deviate slightly from a SMaSH (Single Malt and Single Hop<\/a>) recipe, but still kept it as simple recipe for a style of beer defined by its beautiful simplicity.<\/p>\n\n\n\n

\n\n\n\n

Recipe – Die Hand Die Verletzt Pilsner<\/h3>\n\n\n\n

Stats:<\/em><\/p>\n\n\n\n

  • Volume: 23 L<\/li>
  • IBU: 31.5<\/li>
  • SRM: 3.3<\/li>
  • OG: 1.049<\/li>
  • FG: 1.010<\/li>
  • ABV: 5.1%<\/li><\/ul>\n\n\n\n

    Ingredients:<\/em><\/p>\n\n\n\n

    Amount<\/th>Ingredient<\/th>%\/IBU<\/th><\/tr><\/thead>
    4.8 kg<\/td>Pilsner Malt<\/td>100%<\/td><\/tr>
    18 g<\/td>Warrior, 14.20%, 60 min<\/td>27.2 IBU<\/td><\/tr>
    18 g<\/td>Hallertauer Mittelfrueh, 4.40%, 10 min<\/td>2.4 IBU<\/td><\/tr>
    18 g<\/td>Hallertauer Mittelfrueh, 4.40%, 0 min<\/td>0 IBU<\/td><\/tr>
    1 packet<\/td>W-34\/70 Saflager yeast<\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Brewing:<\/em><\/p>\n\n\n\n

    1. I diluted my tap water 1:1 with distilled water to bring the bicarbonate down to ~50 PPM, then added gypsum to bring the sulfate level back up to 150 PPM sulfate, and CaCl2 to get ~25 PPM chloride.<\/li>
    2. Beer was mashed for 75 min at 65.0 C, and sparged to collect 32.5 L of pre-boil wort.<\/li>
    3. Wort was boiled for 60 min, with hops added as indicated. Whirflock was added alongside the 10 min hop addition.<\/li>
    4. After the boil the wort was chilled to cellar temperature (~15 C) and the yeast pitched.<\/li>
    5. The beer was fermented at cellar temperature (15 C), swapping the blow-off tube for an airlock after ~1 week of fermentation.<\/li>
    6. The beer was kegged and carbonated at 30 PSI for 24 hours, for ~2.4 volumes of CO2.<\/li><\/ol>\n\n\n\n
      \n\n\n\n

      Tasting Notes<\/h2>\n\n\n\n
      \"a
      A glass of great pilsner.<\/figcaption><\/figure><\/div>\n\n\n\n

      Appearance: <\/strong>Pours with a dark-straw body and crisp white head. The beer has a very slight haze which should clear up with a bit more lagering time.<\/p>\n\n\n\n

      Aroma:<\/strong> This beer is the epitome of a traditional German Pils aroma. The hop aroma is herbaceous and floral, with a bit of wood. Underneath of that is the wonderful bready aroma of pilsner malt.<\/p>\n\n\n\n

      Flavour:<\/strong> A wonderful bready and slightly sweet malt note forms the backbone of the beer. The sweetness is nicely balanced with a very crisp and clean hop bitterness, with the late additions providing a herbal, almost woodruff-like note to the beer. <\/p>\n\n\n\n

      Mouthfeel:<\/strong> Crisp and clean. Upfront the beer is whetting and thirst-quenching. The aftertaste is a lingering hop bitterness and herbal note.<\/p>\n\n\n\n

      Overall:<\/strong> A fantastic German-style pilsner. Easy and enjoyable to drink, but with enough subtle complexity to keep things interesting. To my palate, this is the embodiment of a German pilsner. Simple, but with a subtle complexity provided by the hops. I don’t think I’d change anything in this recipe, except perhaps adding a bit of carapils or something similar, to help give the beer a finer and longer lasting head.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Pilsners are a thing of simple beauty, but brewing a good one can be a challenge. It took a few iterations, but I finally have a great SMaSH recipe.<\/p>\n","protected":false},"author":1,"featured_media":2776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[140,52,338,53],"class_list":["post-2773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-recipes","tag-pilsner","tag-recipe","tag-smash","tag-tasting-notes"],"yoast_head":"\nPerfecting a Pilsner - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"A Pilsner is a thing of simple beauty, but brewing a good one is a challenge. 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