German Pilsner

A crisp, clean, cold fermented Pilsner.  The subtle interplay of floral and spicy noble hops with a Graham cracker grainy malt flavor that is characteristic of the style is a thing of beauty.  Perfected in Germany but the new American renditions are new classics of the Pilsner style. Brewery's such as Victory Brewing's Prima Pils and Stoudts Pils.  With these American Pilsner's tending to be hoppier than their German brewed cousins. I brewed a few Pilsners at home last year. A pre-prohibition style Pilsner with Basmati Rice, a German style Pilsner with Sorachi Ace hops, and a Bohemian style Pilsner.  I also find full flavored Pilsners pair very well with Sushi.

Today's batch is a simple recipe of German Pilsner Malt. First wort hopped with Saaz and Tettnanger. Celeia hops for bittering and Saaz at end of boil. With a light dry hopping of Saaz. Fermented with Fermentis Saf-Lager 34/70.

This batch will be maturing for up to 8 weeks in traditional lager fashion. Cooler fermentation temperatures produce much more sulphur compounds than ale fermentation. Sulphur aroma and flavors fade with lagering (german for: to store). This is one reason for the longer maturation period of all lagers (35-90 days) compared to ales (10-28 days).

Bohemian Pilsner

The next few weeks are supposed to be cold. Lows in 20's and highs of 35f. I've never really been able to brew lagers at home because they ferment cool, around 45-57f. The basement where I'm living right now has been staying steady at 50-55f during the winter. I've been able to brew a couple lagers so far and I'm happy to brew another before temperatures start rising and I won't be able to brew anymore lagers this season at home. The other four lagers I've brewed this year are 'lagering'. The word lager by the way translated in German means 'to store'. Lagers are beers brewed to store and mature before drinking. The lighter and more subtle flavors of most lagers leaves little for the brewer to hide behind. Leaving only the ingredients and skill of the brewer to be judged. I prefer to brew and drink ales but lagers are a fun new challenge, weather permitting.

The Bohemian Pilsner, first brewed in 1842 was the original clear, light colored beer. I'm using Wyeast Bohemian Lager 2124 for a classic crisp pilsner flavor. Brewed with German pilsner malt and American pale two row.

Sorachi Ace Pilsner

A German style pilsner brewed with Sorachi Ace hops. A cross between the British hop brewers gold and Czech Saaz, it exhibits a strong lemon and spicy aroma. I've never brewed with Sorachi Ace hops before. Lager don't mask hop flavors as much as ales, so a little goes a long way and the flavor of the hop is more pronounced because in lagers yeast flavors are subdued compared to ales.

Grist bill today is Briess pale, German pils, wheat, and Victory malt. Bittering hops are whole leaf glacier and finished with two ounce of whole leaf Sorachi Ace hops. Fermented with Fermentis Saflager S-23.

Basmati Rice Pilsner

Happy New Year! Good to be back brewing after a great holiday. First brew of the new year will be inspired by the pre-prohibition style lager. My cellar is at 49f, a little warmer than I would like but I don't think it's going to get much colder down in the cellar. This style was created by German immigrants in the late 19th century. Using German brewing techniques, German lager yeast and American ingredients (six row barley, maize, rice, and Native American hop variety's).

My version today will be brewed with American two row, German pilsner malt, basmati rice, and wheat malt. Hopped with a heavy hand, for the style, of continental hops.

BJCP describes the style as, "History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.