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Contents:
Crisp pilsner? [SEC=UNCLASSIFIED] ("Williams, Rowan")
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Date: Thu, 26 Nov 2009 11:06:23 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Crisp pilsner? [SEC=UNCLASSIFIED]
G'day all,
I'm doing some homework ahead of brew day and I want to brew up a fresh,
Crisp, hop driven Czech pils.
My 3 step mantra on all lagers is fresh ingredients, temperature control and
patience! But what about those lovely crisp Czech style pilsners? Is it all
about fresh Saaz hops or is there more to it?
I plan on sticking to a basic grist of Weyermann Pils malt, and as for hops
I'll use fresh Saaz pellets. I like Wyeast 2000 so that will be stepped up to
a decent sized starter, in advance and I will ferment at 9 degrees C. I will
also lager in kegs in the back of the fridge for a couple of months. This
strain is a joy to use and its my lager equivalent of US-05 for ales,
although the wait of anything up to 5 days after pitching is not for the
feint hearted!!
I want a straw pale lager so I'll avoid any other malt additions, nor do I
plan on decocting the mash. But what about the crisp, fresh flavours that
this style of beer is so well known for?
I'm thinking of around 45 to 50 IBUs of bitterness which is a lot of low alpha
acid Saaz pellets during a boil of at least 90 minutes to cut down on the DMS.
What other tricks are there that keep the beer fresh, crisp and dare I say, dry?
Surely it's not dextrose that does it?
Any hints on making a fresh, crisp, pale Czech pilsner would be appreciated.
Cheers,
Rowan
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End of HOMEBREW Digest #5629, 11/25/09
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