Brewing A Crisp And Tasty Czech Pilsner/Lager: Grain To Glass Video
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- čas přidán 27. 06. 2024
- #czech #pilsner #homebrew #l28 #imperial
It's crisp, it's light, it's tasty. Let's brew a simple Czech Pilsner that's crushable and a great beer to have on a nice warm and sunny day.
Disclaimer If you decide to ferment in a keg like I did ALWAYS be sure to use the proper spunding valve/equipment to make sure that co2 doesn't build up in your fermentation vessel. I am not responsible for what could happen if done incorrectly.
Brew day took place on February 11th, 2023
0:00 Intro
0:26 The Mash
1:51 Mash Out And Basket Pull
2:11 Boil And First Hop Addition
2:41 Whirlfloc Addition
2:50 Boil Complete And Flameout Hop Addition
3:03 Yeast Pitch And Fermentation Plan
4:18 Finished Product And Final Thoughts
Recipe for 5.25Gal Batch: Czech Yourself Pilsner/Lager
Grains:
9lbs / 4kg Heidelberg (Similar To Pilsner Malt)
0.5lb / 0.23kg Cara-Pils
0.5lb / 0.23kg Caramel 10L
0.25lb / 0.11kg Acid Malt
Hops:
4oz / 114g Saaz
Yeast:
Imperial Yeast L28 Urkel
I used tap water in this recipe without adjusting the water chemistry. If you'd like to match my water profile use the following measurements in your favorite brew software.
Water Chemistry:
Bicarbonate 198ppm
Calcium 43.9ppm
Chloride 8ppm
Magnesium 20ppm
Sodium 6ppm
Sulfate 4ppm
Starting Gravity: 1.049
Final Gravity: 1.010
ABV: 5.12%
34 IBU
Timings:
80min Mash @ 154F / 68C With 8.06gal / 30.5L Of Water
10min Mash Out @ 170F / 77C
90min Hop Addition - 2oz / 57g Saaz
15min Addition - Whirlfloc Tablet
Flameout - 2oz / 57g Saaz
Equipment:
Anvil Foundry 10.5 Electric Brewing System: www.anvilbrewing.com/foundry-...
Ball Valve On Pump: a.co/d/0ruXbeT
Bucket: a.co/d/0tn23JR
Fermcap-S: a.co/d/dQ3lpvs
Fermenter: www.northernbrewer.com/produc...
Fermenter Heat Wrap: a.co/d/8kB5w6i
Fermentation Freezer: www.bestbuy.com/site/insignia...
Garden Hose Adapter Fitting For Plate Chiller: a.co/d/724S7Gy
Grain Mill: a.co/d/2lgAMLx
Grains Storage Container: a.co/d/9uH3SrQ
Hops Filter: a.co/d/cduC8tE
Hops Scale: a.co/d/4dIr6dN
Inkbird Temperature Control For Freezer: a.co/d/d7Ia100
Keg System: a.co/d/dlXug87
Kettle: a.co/d/gKrizGD
Mash Calibrated Hydrometer: a.co/d/1IPM8dZ
Mash Tun And Sparge Container (Similar To My Custom Made Coolers): a.co/d/3HQ8Dlt
PH Meter: a.co/d/5N2yy2T
Plate Chiller: a.co/d/cjKLkyh
Propane Burner: a.co/d/9cE2vzy
Pump: a.co/d/0yDR129
Quick Disconnects For Pump And Plate Chiller: a.co/d/8AmGhSJ
Quick Disconnect On Kettle: a.co/d/7Ap0o6e
Scale For Weighing Grains: a.co/d/4RVhZuC
Sous Vide Food Safe Magnets: a.co/d/hocTTA5
Stir Plate: a.co/d/hgn6YYo
Yeast Starter 2000mL Flask: a.co/d/i9slPZv
Crazy I just filmed my tasting on my Czech pils today!! Great style!!! Cheers!
A fantastic style. Look forward to seeing yours! 🍻
Last weekend I brewed an 'experimental' beer. It was a cross between a 'light American lager' and a 'bohemian pilsner'. I wanted a light beer but wanted to see if I could find some happy crossroads between these two categories. The experiment also played with beta-amylase times/temps vs. alpha-amylase to find a balance between being too dry (or too thin). Just watching lots of Czech pilsner yt videos as there isn't much I can do until it ferments out and lagers, and found your YT channel. 8.4 gallons had the extended beta-amylase mash times/temps to get an OG of 1.032 (goal was 1.034) with 4.2 gallons with a longer alpha-amylase times/temps resulting in an OG of 1.029. Goal is 1.007 for FG, but it could go lower given the beta/alpha experimentation. Malt was mostly the floor-malted Weyerman Bohemian, with some flaked corn, six-row, carahell, carafoam, and melanoidin - definitely walking both sides of the styles. The color of the wort was beautiful and probably an SRM of 3.0 to 3.5 range, and almost clear to start with. Hops totally Czech Saaz. WLP840 stepping fermentation up from ~50F to eventually ~58F over several weeks under about 13psi. I'm guessing it will be at least four to six weeks before I know if this was worth it, or just a waste of time. I doubt there will be any local/regional competitions to get feedback even if submitted via BJCP 34C 'Experimental Beer'.
Glad you stopped by my channel. Sounds like a great experiment. Hope it all ends up tasting delicious.
I trip on how much $$$ or how little you can spend on this hobby. I have fella's in our club that have $5,000 systems and their brew sucks! 😄 6 weeks in the fridge fermenting, oh it's gonna be tough! I have uploaded this recipe to Beersmith 3.0 cloud & given you all the credit. Thank you.
Expensive doesn’t mean better, for sure. Greatly appreciated! May your wait be worth it. 😁
Did a Czech Lager and can not wait to get it on tap! Great video
Thanks! I need to brew another myself. I’ve been craving this one ever since I kicked the keg.
Thanks for the video. I like your nice and easy approach which makes the hobby enjoyable. I also have an Anvil and they work really well. Your initial pH of 5.6 is actually spot on. The classic brewing texts point out this pH for the mash with the acid addition towards the end of the boil to bring the beer down to pH 5.3-5.1 So it is as easy as adding your lactic acid at 15min before end of boil and before the Whirlfloc. The Whirlfloc works best in the pH range of 5.2-5.1 Nice job on the end beer clarity. Looks good.
Appreciate the kind words. Try to keep things simple and cut out all of the fluff. 😉
Nice video, that one goes on my to-brew list! Greetings from Heidelberg, Germany :D (yes, that's the same Heidelberg as in the malt name :))
Nice job keep up the great videos. I have an Anvil 6.5 and love it glad to see it on brewing videos. Question what does raising the temp to 175 for the last 10 min do? I have never done it and I’m curious. Thanks
Thanks!
Love my anvil. Makes things so simple.
My understanding is that raising to 170ish for 10min at the end helps the wort flow better through the grains and into the kettle.
@@dudestewbrews thanks I’m going to try it.
I’m assuming you had about 5 gallons in that 6 gallon Torpedo when fermenting? Any issues with the krausen sputtering through the spunding valve?
You are correct. I did roughly 5gal in the 6gal keg. No issues to report.
Don't you think you should leave it for a few weeks more and the apple will go away? Or that you could have raised the temp at the end of fermentation? Just asking i've never brewed a lager yet lol
A great question. In my case I believe I didn’t have enough yeast. That being said, your suggestions are correct and are exactly what I did as well. From my research I’d recommend raising the temp to room temp or a little above when you are 5 points from final gravity. So long as your yeast are happy and there are enough of them, the beer will ferment out great.
@@dudestewbrews im planning on doing one with polish hops using my fridge set to max temp i Measured 12C and to take it out to room where it is 20C at the end of fermentation. Make a starter or use two packs of yeast. Thanks for tips. Ive Heard that with w34/70 it is possible to do the whole fermentation at 20C though
@@starwars1357 very nice. Sounds like a good setup to maintain the proper temps. Hope it turns out great! Happy brewing.
Did you use distilled water?
I used tap water in this brew.
My city tap water leans on the malty side with the following chemistry if you'd like to recreate it 1 for 1.
Bicarbonate 198ppm
Calcium 43.9ppm
Chloride 8ppm
Magnesium 20ppm
Sodium 6ppm
Sulfate 4ppm
"Who's right & who's wrong".. in the Czech community the sulfur/ diacetyl is expected and a sure sign it's fresh. Good stuff. Don't knock it. By the time imports get to the US it's old and worn out.😅 ... So I heard...🧐
Ha, if that’s the case, then this beer is on point. lol
Delicious either way.
Sulphur & diacetyl are not green apple flavors! More yeast and/or lower fermentation temps would solve the green apple flavor. Or a higher pressure level like 30PSI.
@@timpolster Correct 2 x pitch of yeast. Diacetyl is butter.
As in check your pants?