After last week’s snowstorm, I’ve had it. Spring may be technically here, but I’ve still got a foot of snow in my front yard and had to shovel my driveway TWICE in two days.
These are the days when I dream of pilsner.
Smooth, deceptively complex, refreshing pilsner. It is, I believe, one of the grand challenges for homebrewers. Even experienced pros have fallen victim to its delicacy. Like the wicked queen’s magic mirror, it shows us for what we truly are. Any mistakes will shine through, but if you treat it with care, a good pilsner will be your highlight of the summer.
I made a mockery of my pilsner last year, producing such a phenolic mess that I spilled it down the bathtub drain. This year, I was on a mission to redeem myself. I believe I have. Building that cheap lager box proved the trick, as my temperature control was spot on at around 51 degrees.
This year, I brewed the granddaddy of pilsners — a Czech pilsner, using Pilsner Urquell yeast. The original strain was smuggled to the town of Pilsen by a traveling Bavarian monk in 1842. It’s reputation is well earned, producing a clear, clean, delicious beer.
Certainly, I cheated a bit. Real pilsners need a decoction mash, to bring out the delicious malt flavor that provides depth and balance to the complex Saaz hop flavor. I also used an unconventional bittering hop because that’s what I had available. Still, this one just came out brilliant. It should be on tap in a matter of days. And friends, take note — it will not last long.
2013 Pilsner
10 lb. pilsner malt
.65 Zythos pellet hops (90 min.)
1 oz. Czech Saaz pellet hops (90 min.)
2 oz. Czech Saaz pellet hops (10 min.)
2 oz. Czech Saaz pellet hops (0 min.)
1 tsp. Irish moss (15 min.)
Wyeast 2001 Pilsner Urquell Lager (1 Liter Starter made 3 days in advance)
Single infusion mash with 12.5 quarts of 165 F water. Mash for 90 in. Pull out 5 quarts of 50-50 mash, bring to boil and add back to main mash for mash out. Sparge with 7 gallons of 170 F water. Collect 7.5 gallons of wort. Boil down to 7 gallons and begin 90 min. boil. Pitch yeast at 60 F.
O.G. = 1.062
F.G. = 1.017
ABV = 5.8
