Favorite Pils Recipe?

A Pilsner that I brewed this year that I am very much enjoying right now is my reconstruction of the original Michelob. I call this beer 1896 Michelob.

I wrote an article on brewing this reconstruction and it was published in the September 2015 issue of BYO magazine. The article had both all grain and extract recipes.

Below is how I chose to brew this beer this year:

· 9 lbs. Weyermann Pilsner Malt (use your favorite Pilsner Malt - I used Weyermann Pilsner Malt for this batch since I have a big bag of this malt and I need to ‘use it up’)

· 1 oz. German Mangum hops for bittering (75 minute boil)

· 1 oz. Saaz (last 20 minutes of boil)

· 1 oz. Saaz (end of boil & 20 minute hop-stand)

· 1 oz. Saaz dry hopped in secondary during lagering (this is optional)

· Wyeast 2007 (Pilsen Lager yeast) or use your preferred lager yeast

Stats: OG = 1.050, FG = 1.012

You will need to tailor your malt amount to be consistent with the efficiency of your homebrewery.

I primary fermented at 50 degrees F for two weeks and I lagered for 5 weeks.

Best of luck with your Pilsner!

Cheers!

 

This is a pils that I brew on the reg. Might be right up your alley, particularly if you like Pivo Pils.

https://www.beeradvocate.com/community/threads/wenceslas-pilsner.497352/

 

It's hard to not constantly tweak, but I'm usually somewhere around 94% continental pils, 3% carahell, 3% melanoidin. Hops really depends on what you are looking for. Something noble. Usually at 60-30-10 (minutes) if I want more aroma or 60-20 if I want less. Yeast is a matter of preference. If you want dry yeast, W-34/70. My most used liquid yeast is WY2124 and it is a great, all purpose train. I've recently used and really liked WLP833. It seems to emphasize the malt character and I would likely call that strain my "go to" at this point.

 

Classic Saaz Czech Pils with not so classic 1 oz. NS dryhop

 

Does NS = Nelson Sauvin?

If so, how strong is the gooseberry aroma in your Pilsner beers?

Cheers!

 

Do people really get that much gooseberry? I get so much machine oil from Nelson when dry hopping. I’ve tried it from so many different sources and it’s alwaya the same. Machine Oil/Diesel Fuel then some underlying fruit. Riwaka is exactly the same.

 

I personally have not brewed with Nelson Sauvin but every commercially brewed beer that featured Nelson Sauvin had (has) pronounced gooseberry and I am personally not a fan of this aroma/flavor.

That does not sound appealing to me either.

Cheers!

 

yes, NS=Nelsen Sauvin

gooseberry aroma is medium/medium subtle when used in judicious amounts, heavenly pale ales/lagers result...imho.

must be a cilantro receptor thing-a-ma-bob

 

Not just any old Gooseberry. Crushed Cape Gooseberry. <Linger longer.>

 

Saint Archer makes a great Nelson Pilsner actually. It is a good showcase of Nelson hops.

I just wonder if the homebrew level Nelson is generally the schwag of the schwag. I’ve definitley heard probrewers talking about how certain years of Nelson they won’t even use cause of the strong machine oil notes.

 

All German pils malt. Hallertau mittelfruh or Saaz hop additions. Saflager W34/70. Classic Style SMASH.