CS4 - Sie können meinen Rock oben schauen - German Styled Pils
I've been harping on about my ability to make a pilsener for ages so this time I managed to have one ready and in the keg when it was time for a case swap, it is the one with JP Pils on it.
My apologies to first time case swappers, I normally try to have an awesome label to reduce the "man that's a shit beer" reaction. If that doesn't work I have more excuses. It's bottled from the keg, so enjoy.
80% Pale Malt
10% Munich I (Weyermann)
6% kg Caramel/Crystal Malt - 20L
4% Acidulated (Weyermann)
15.00 gm Nelson Sauvin [12.50 %] (60 min) Hops 21.4 IBU
10.00 gm Nelson Sauvin [12.50 %] (15 min) Hops 7.1 IBU
15.00 gm NZ Cascade [7.00 %] (15 min) Hops 5.9 IBU
15.00 gm Nelson Sauvin [12.50 %] (0 min) (Aroma Hop-Steep) Hops -
15.00 gm NZ Cascade [7.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.22 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs WeihenStephen (DCL #W34/70) Yeast-Lager
My apologies to first time case swappers, I normally try to have an awesome label to reduce the "man that's a shit beer" reaction. If that doesn't work I have more excuses. It's bottled from the keg, so enjoy.
80% Pale Malt
10% Munich I (Weyermann)
6% kg Caramel/Crystal Malt - 20L
4% Acidulated (Weyermann)
15.00 gm Nelson Sauvin [12.50 %] (60 min) Hops 21.4 IBU
10.00 gm Nelson Sauvin [12.50 %] (15 min) Hops 7.1 IBU
15.00 gm NZ Cascade [7.00 %] (15 min) Hops 5.9 IBU
15.00 gm Nelson Sauvin [12.50 %] (0 min) (Aroma Hop-Steep) Hops -
15.00 gm NZ Cascade [7.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.22 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs WeihenStephen (DCL #W34/70) Yeast-Lager
Replies to This Discussion
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Permalink Reply by Stu McKinlay on
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As I've often picked both characters in beers I have often wondered about the acetic/diacetyl link. Ususally when I have picked both, I have been with someone (or more than one person) who picks the diacetly but not the acetic. I do wonder if my wires are crossed a little, or whether I am particularly sensitive to acetic.
Try reading the oxidation section of this - it is the closest thing I've found in regards to a link between acetic and diacetyl. And acetolactic isn't exacly acetic, so it is a hypothesis rather than a fact. Maybe my wires aren't crossed... they just might touch. -
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Permalink Reply by Matthew on
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Had this today while brewing sheltered from a howling southerly. It got shared around a few peeps who absolutely loved it. A bigger body than most pilsners you'll have but it really worked. Loved the sauvin and I didn't realise it had cascade until just now. Me and Pilsners go a long way back and I wish more were like this. Makes the average hop rocker pretty weak in comparison.
Cheers mate! -
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Permalink Reply by Steven Driessen on
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Just reading all the awesome feedback from this beer, makes me really want to give it a go!
James, I couldn't persuade you to enlighten me a little more about how you brewed this? At the moment I think it's far too hot, but I do have a spare fridge handy!
I've brewed a lager before, and it wasn't TOO bad especially considering it was the second beer we ever made, so I'm not put off (yet) brewing another one.
Not sure where I would find the yeast, or the acidified grain, either...
I'll definitely do a few ales first once my setup is all together, just to get the stocks up :) -
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Permalink Reply by James P on
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Hey Steve, not sure exactly what you want to know, however this was just a single infusion mash @ 67C for 70 minutes then 75 minute boil. (Can be done as a batch sparge too.) Water additions was lactic acid and calcium sulphide (additions depend on your water make up to start).
Dunedin Malthouse will be your closest source for the grain, or Liberty Brewing for grain and yeast (they do W34/70 by the gram).
It's never too hot for a pilsner or lagering when you have temperature control! Well worth the investment in my opinion. -
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