homebrewandbeer.com

Hi all,
am interested in getting closer to this.
Took the brewcraft guy's advice and produced quite a nice pilsner style but with nowhere near the depth of flavor of the original, recipe was
morgan's golden export saaz pilsner with brewcraft pack #62 with saflager 23. Followed instructions with pack i.e. boil hops for one minute and rest for 10 then strain.
As I said earlier more than happy with drinking the result but would like to get closer to the depth of flavor.
Any suggestions....?
dasher

Sorry but from a K&K you simply cannot get anywhere close to this style of beer. Pilsner's are one of those styles that take a great deal of time and experimentation, any slight inperfection will show up in this style. It is a style that many try to clone and some may get close but generally these are from AG or at least partial mashes.
AC

thanks for your reply, I see that you are a practising pilsner, how should I proceed,
thanks,
dasher

In 2 words AG.

And I haven't perfected the pilsner yet, still trying. Like I said a difficult and time consuming beer to make.
AC

Should be possible in Melbourne due to its soft water. But yeah, it's one of the most difficult styles; you could spend your whole life perfecting it.

Don't forget decoction mashing.

Cheers,
Greg

rwh I think you're right about the melbourne water!

3 weeks ago I brewed a Blackrock Pilsener with a Brewcraft Czech Pilsener conversion kit and saflager S-23 yeast. Hoping to get as close as possible to a urquell, but one can dream about it!

Guys, the softness or hardness of water is irrelveant for K&K recipes, you honestly only need to take notice when doing AG.
Eureka good luck with the beer! I'm sure it will be nice but don't be too disappointed if it's not an exact Pilsner Urquell clone.

Cheers
AC

Eureka wrote:...3 weeks ago I brewed a Blackrock Pilsener with a Brewcraft Czech Pilsener conversion kit and saflager S-23 yeast. Hoping to get as close as possible to a urquell, but one can dream about it!

Tonight I cracked open one of my Czech Pilsners and it tasted bloody good!

I too seek the perfect pilsner.
I note the thread which is titled 'pils' under the category 'recipes'
for further info and comment.
dasher.

A receipe from a book which I have not been game to try but here it is for Aussie Claret and other AGers to try.

OG 1048 23L

4,670 gm Lager Malt (Pilsen)
245 gm Carapils

Mash-triple decoction
50C -20mins
60C -20mins
65C -30mins
70C -20mins

150mins boil(to make up for the commercial 2-3hour simmer)
start boil- 70gm Saaz
last 45mins- 35gm Saaz
last 15mins- 15gm Saaz

Rack at 1011
40EBU
6EBC
5% alco/V

Commercial apparently fermented at 6C and lagered for about 10 weeks at 1C.

You can see why I'm not game. This one I got from Wheeler&Protz European Beers at home so any success is down to them.

I have also read that using a high proportion of Distilled water can benifit for Urquell although you would want to leave it at about 45C for about 48hours to acidify in the mash surely.

sorry but that is beyond my mere capabilities at this stage of my brewing career.
dasher