East German Pilsner
Moderator: Brandon
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
East German Pilsner
I'm planning up a Pilsner recipe for next week. Thinking about going with Techbrau's base recipe suggestion:
Fermentables
German Pilsner Malz (1.3˚L) - 88.4 %
German CaraFoam (2˚L) (Weyermann) - 5.0 %
German Carahell (10˚L) - 3.3 %
German CaraMünch III (57˚L) - 3.3 %
Hops
Czech Saaz 10.4 IBU First Wort Hopped
Czech Saaz 12.1 IBU 60 Min From End
Czech Saaz 9.2 IBU 30 Min From End
Yeasts
Wyeast 2124-Bohemian Lager
30/45/10 mash times.
I want it to have some caramalt edge, along the lines of Radeberger, or at least in the ballpark. This comes in at 10EBC, which should be ~8 EBC lodo.
Any thoughts on the malt? Add more Caramunich?
Fermentables
German Pilsner Malz (1.3˚L) - 88.4 %
German CaraFoam (2˚L) (Weyermann) - 5.0 %
German Carahell (10˚L) - 3.3 %
German CaraMünch III (57˚L) - 3.3 %
Hops
Czech Saaz 10.4 IBU First Wort Hopped
Czech Saaz 12.1 IBU 60 Min From End
Czech Saaz 9.2 IBU 30 Min From End
Yeasts
Wyeast 2124-Bohemian Lager
30/45/10 mash times.
I want it to have some caramalt edge, along the lines of Radeberger, or at least in the ballpark. This comes in at 10EBC, which should be ~8 EBC lodo.
Any thoughts on the malt? Add more Caramunich?
Visit our home at: and join us on Facebook at
- mpietropaoli
- Posts: 91
- Joined: Tue Apr 19, 2016 2:00 pm
Re: East German Pilsner
Following this one. Closely.
Sent from my Nexus 6 using Tapatalk
Sent from my Nexus 6 using Tapatalk
There's no easy way out. There's no shortcut home.
-
- Apprentice Brewer
- Posts: 167
- Joined: Mon Apr 25, 2016 3:27 pm
Re: East German Pilsner
Excuse my historical/stylistic ignorance. What would be the difference between say an East/West/South Pilsner? I just had Paulaner Pilsner on tap today from a lovely little restaurant in Sacramento (Lowbrau). It was awesome, I have also had König and Bitburger. Where do these fall in the subsets of German Pils?
-
- Assistant Brewer
- Posts: 331
- Joined: Thu Oct 15, 2015 5:25 pm
- Location: Western WIS
Re: East German Pilsner
I've never had Radeberger but I like the looks of this recipe and it's on my list. It looks similar to some Bo Pils recipes I've done.
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
Re: East German Pilsner
Visit our home at: and join us on Facebook at
-
- Assistant Brewer
- Posts: 331
- Joined: Thu Oct 15, 2015 5:25 pm
- Location: Western WIS
Re: East German Pilsner
That's a big FWH addition, around 30%. Leads to a lot of saaz since it's so low in alpha acids. I was thinking of cutting the total hops down by using a higher alpha like Magnum at the 60 min addition. Also thinking of changing that 30 min addition to 20 or lower for a bit more flavor. Thoughts?
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
Re: East German Pilsner
Visit our home at: and join us on Facebook at
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
Re: East German Pilsner
With the hop flavor improvement of lodo brewing, I am going to try using the earlier additions. Late hop additions tend to be more grassy and coarse for me.
Visit our home at: and join us on Facebook at
-
- Assistant Brewer
- Posts: 331
- Joined: Thu Oct 15, 2015 5:25 pm
- Location: Western WIS
Re: East German Pilsner
Ya, I think keeping above 20 min should keep those grassy and coarse flavors down. I like the malt bill but what about a pinch of caraaroma to enhance the caramel? I don't have a lot of experience with it but I just used it in a Dunkel so I wonder how a small amount would be in lighter beers.
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
Re: East German Pilsner
Visit our home at: and join us on Facebook at
Who is online
Users browsing this forum: No registered users and 86 guests