I got this recipe from another site and put it down today.
3kg Light Liquid Malt
500g Light Dried Malt
100g Saaz (75,15 & 10)
Saflager Yeast
Boiled all malt and 75g Saaz for 1 hour
Added 15g Saaz at flame out and gently stirred occasionally for 15 minutes
Topped up fermenter and pitched yeast at 12 degrees
After a week I will rack and add remaining 10 g Saaz (currently sealed and frozen)
This is my second all extract brew, hopefully it will be nice and clean with that lovely Pilsner crispness.
I love the smell of Saaz in the morning, it smells of victory.
Simple All Extract Pilsner Recipe
Re: Simple All Extract Pilsner Recipe
Nice - Let us know how it turns out!
Sounds like a prime candidate for a nice long cold lagering - if you have the patience perhaps stick it in a cube for 8 weeks or so at 6C just for that authenticity!
Boiling all your malt with your hops will affect hop utliisation...better to start with an SG in the boil similar to the SG of your beer. Your 500g LDME with 4.5L would be about right.BadSeed wrote:Boiled all malt and 75g Saaz for 1 hour
Added 15g Saaz at flame out and gently stirred occasionally for 15 minutes
Sounds like a prime candidate for a nice long cold lagering - if you have the patience perhaps stick it in a cube for 8 weeks or so at 6C just for that authenticity!
Coopers.
Re: Simple All Extract Pilsner Recipe
I have done another one of these, although I have tweaked it slightly following the advice from Pale_Ale.
3kg Light Liquid Malt
500g Light Dried Malt
100g Saaz (75,15 & 10)
Wyeast 2278 (Czech Pils)
I boiled 4.5 litres of water with the 500g of ldme
Once it was boiling I added Saaz in the following amounts.
75g @ 60 mins
15g @ flameout (left for 15 mins)
Added the hot wort to the 3 kg of liquid malt in the fermenter and topped up to 23l.
Added the remaining 10g of hops and pitched yeast.
Yeast was pitched at 20 degrees then cooled to 10 degrees (caused me some angst here - http://homebrewandbeer.com/forum/viewto ... =2&t=10807)
Planning to rack on day 7 then secondary for at least a week.
I may chuck in some more Saaz at racking (maybe 10-15g) I will have to taste it and smell before I make the call.
Lagering will done in the keg (ungassed) at 4 degrees for as long as I can leave it.
3kg Light Liquid Malt
500g Light Dried Malt
100g Saaz (75,15 & 10)
Wyeast 2278 (Czech Pils)
I boiled 4.5 litres of water with the 500g of ldme
Once it was boiling I added Saaz in the following amounts.
75g @ 60 mins
15g @ flameout (left for 15 mins)
Added the hot wort to the 3 kg of liquid malt in the fermenter and topped up to 23l.
Added the remaining 10g of hops and pitched yeast.
Yeast was pitched at 20 degrees then cooled to 10 degrees (caused me some angst here - http://homebrewandbeer.com/forum/viewto ... =2&t=10807)
Planning to rack on day 7 then secondary for at least a week.
I may chuck in some more Saaz at racking (maybe 10-15g) I will have to taste it and smell before I make the call.
Lagering will done in the keg (ungassed) at 4 degrees for as long as I can leave it.
