FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
RE: Perfect Pilsner by Ray Daniels ("David Houseman")
RE: Perfect Pilsner by Ray Daniels ("Keith Christian")
bubbles, tiny bubbles ("Dave Burley")
Re: Perfect Pilsner by Ray Daniels (stencil)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sat, 14 Apr 2012 08:24:35 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Perfect Pilsner by Ray Daniels
Keith asks:
"Looking through past messages, I saw a reference to Ray Daniels recipe
called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
what are your thoughts?"
Like any recipe from someone I would look at this as a starting point and
not expect that my result will be exactly what someone else brewed. If
Ray's pilsner is perfect, my version of this will not be an exact clone. It
could be "better" or "worse" but it won't be the same. Why? Even the most
detailed recipe will not contain all the variables that affect the resulting
beer. The grain bill and hopping and mash schedules are great starting
point, but water chemistry, mash tun and kettle composition and shape, the
fermenter shape, rate of oxygenation, the amount, viability and cell count
of the yeast and other factors were involved in the production of the
original beer. Your system will be different. Not necessarily worse or
better, but different. So the beer will be different. If you drink a
beer you really, really like, you can make a beer that is close but it will
be different. So go for it, but just manage your own expectations and
after you make this beer, modify the recipe to suite your own tastes and
your system's performance.
David Houseman
------------------------------
Date: Sat, 14 Apr 2012 07:35:46 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: RE: Perfect Pilsner by Ray Daniels
Yes David, excellent points. I really should have clarified... Over the
years many recipes had been shared in this forum. Many I have tried and
enjoyed. A great resource for sure. In my recipe collection and notes,
there were several references to Ray's Perfect Pilsner being a really good
beer. I was interested in grain bill, hops, yeast, etc. as a starting
point.
I am interested in brewing a beer with huge hop flavor and aroma. I had a
pilsner around 2001 at a BJ's Brewery and I would like to make something
similar to it. We had a Maltose Falcon's meeting at the brewery and the
brewers brought out their special reserves... It was so good that I never
forgot it. Sometimes I am reminded of that beer when I open a Sierra Nevada
Torpedo. It is the balance of the alcohol, body, and hopping that I am
chasing. I know the Torpedo is an IPA and not a pilsner, But It brings
back my memory to that beer.
The beer probably had an SG of about 1060 to 1070 and a huge amount of Czech
Saaz. It was almost like drinking Saaz. It looked , smelled, and tasted
great. For me, it was the Perfect Pilsner.
Any ideas?
Thanks,
Keith
- -----Original Message-----
From: David Houseman [mailto:david.houseman at verizon.net]
Sent: Saturday, April 14, 2012 5:25 AM
To: post at hbd.org; Keith Christian
Subject: RE: Perfect Pilsner by Ray Daniels
Keith asks:
"Looking through past messages, I saw a reference to Ray Daniels recipe
called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
what are your thoughts?"
Like any recipe from someone I would look at this as a starting point and
not expect that my result will be exactly what someone else brewed. If
Ray's pilsner is perfect, my version of this will not be an exact clone. It
could be "better" or "worse" but it won't be the same. Why? Even the most
detailed recipe will not contain all the variables that affect the resulting
beer. The grain bill and hopping and mash schedules are great starting
point, but water chemistry, mash tun and kettle composition and shape, the
fermenter shape, rate of oxygenation, the amount, viability and cell count
of the yeast and other factors were involved in the production of the
original beer. Your system will be different. Not necessarily worse or
better, but different. So the beer will be different. If you drink a
beer you really, really like, you can make a beer that is close but it will
be different. So go for it, but just manage your own expectations and
after you make this beer, modify the recipe to suite your own tastes and
your system's performance.
David Houseman
------------------------------
Date: Sat, 14 Apr 2012 14:03:50 -0400
From: "Dave Burley" <Dave Burley at charter.net>
Subject: bubbles, tiny bubbles
David Huber. I think the CO2 is already dissolved since the sugar is
dissolved, the enzymes in the yeast body are fully hydrated, so the CO2 never
leaves the solution.
As the pressure builds the rate of change drops since the sugar is being
depleted.
Keep on Brewin',
Dave Burley
------------------------------
Date: Sat, 14 Apr 2012 23:26:44 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Perfect Pilsner by Ray Daniels
On Sat, 14 Apr 2012 00:16:43 -0400,
in Homebrew Digest #5938 (April 13, 2012)
Keith Christian wrote:
>
>Looking through past messages, I saw a reference to Ray Daniels recipe
>called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
>what are your thoughts?
>
Haven't brewed it (not a Pilsner fan) but here's the recipe,
peached from
The All About Beer site itself doesn't seem to show any
response to a search for <perfect pilsner>.
- ---------- Forwarded message ----------
From: JS <jayceeessfouratfrontiernetdotnet>
Date: Jan 4 2007, 5:27 pm
Subject: Bohemian Pils Mash Temp
To: rec.crafts.brewing
RAY'S FAVORITE RECIPES
>From Brewing Editor Ray Daniels
Perfect Pilsner
I remember this recipe as the first of my beers to earn the
praise of
an established professional brewer. Looking at it now, I see
why! This
is a classic Bohemian pilsner recipe with darn near
everything done
right. It employs specialty malts with subtlety but goes
straight for
the heart with the Saaz hops. If you are mashing and have the
ability
to ferment at lager temperatures, you should definitely give
this one
a try.
Extract brewers may also enjoy this recipe by substituting 6
lbs of
Alexander's Sun Country Malt Extract for 8.5 pounds of the
two-row
malt.
O.G. 1.050
F.G. 1.015
Ingredients
10 lbs Two-row Malt (American or European)
0.75 lb Crystal malt - Light (10-40 deg L) German
0.25 lb Cara-Pils malt
0.375 lb Wheat malt
0.25 lb Munich malt
1.0 oz Saaz* (5.0% aa) - boiled 60 minutes
1.5 oz Saaz - boiled 30 minutes
0.5 oz Saaz - boiled 10 minutes
0.5 oz Saaz - boiled 5 minutes
1.5 oz Saaz - Dry hopped in Secondary Fermenter
* Given the amount of hops added to this recipe, you may want
to
select pellet rather than whole hops to reduce wort loss.
Also, if the
Saaz hops available to you are below 4% alpha acid, you
should select
another European-type hop with an alpha acid content near 5%
for the
first two hop additions. Try Hallertau, Hersbruck, Spalt,
Liberty,
Crystal, or Mt. Hood.
1 tsp Calcium chloride was used in mash water. Sparge water
was
acidified with food grade lactic acid.
Wyeast Munich Lager Yeast (2308) -- 2 packages in 2 quarts of
starter.
Irish Moss was used in the last 10 minutes of the boil.
Procedure
The mash for this beer included a protein rest at 130 deg F
(a bit
high) for 30 minutes and a saccharification rest at 154 deg F
for one
hour. If you can do a protein rest at 122 deg F or so, it's
not a bad
idea, but if you can't, don't let that stop you. Just do an
infusion
mash at 154 deg F and go from there. My mash water volume was
15
quarts (3.75 gallons) and the sparge water volume was 5
gallons.
Total boil time was 100 minutes, with the hop additions
beginning
after the first 40 minutes of the boil.
Fermentation was conducted at 45 to 48 degrees for five days
and then
raised to 55 to 58 degrees for another 10 days.
The dry hops were added during the lagering phase which was
four weeks
at 35 to 40 deg F.
============ end transcript ===========
gds, stencil
------------------------------
End of HOMEBREW Digest #5939, 04/15/12
*************************************
-------
