Pilsner Urquell - 03.6.07 + pics & starter prep

[Frothy]

The definitive Czech pilsner. From CAMRA Brew Classic Euro beers. Finally all systems go and with some georgeous weather. Having studied this book a bit more I'm a bit sceptical about the hop schedules which I think have been greatly over simplified. All of the recipes only state additions at 90min, 45min and 15min... the lager is described as floral and mildly spicy with notes of vanilla so I've adjusted the hopping schedule to something I hope will get me a bit closer to this.

25L 1.048 (80% eff') 40EBU (IBU)
5.1kg Lager Malt (pilsen)
0.280kg Carapils

60minutes - 75g Saaz
15minutes - 50g Saaz
15minutes - 1/2tsp Irish Moss
5minutes - 50g Saaz
actual ~32IBU

Saflager S53 11g/ 1L starter
Primary - 11-15oc ~2 weeks
Secondary - 2-4oc ~4 weeks

The recipe calls for pilsner malt and a triple decoction mash. I'm using British Lager Malt (presumably marris otter) and will be using a single infusion @ ~65oc for 90minutes. 25L to maximise the use of the fermenter in the fridge.

Doughing in - the boat handle is pretty handy & I've started doughing in a bit at a time water + grain water + grain etc to really get rid of any dry spots in my quest for 80% efficiency.

Making a 1L starter with an 11g sachet of saflager. I've had some slow primary ferments with my lagers to date so hopefully thish will kickstart things and I'll primary at 11-15oc

113g glucose + pinch of yeast nut' = 1L @ 1.040. Use de-ionised water as the yeast prefer the pH & there are no chemicals to inhibit growth. This should ideally be sterilised by pre-boiling, I hope to use sealed duran bottles in a pressure cooker.

1hr later (made up to 1L with +876g water) keep silver foil on the top rather than an air-lock as this maintains some oxygen in the starter which is better quick growth. The small squirt bottle is betadine soln'.


Frothy

[retourrbx]

When do you think this will be ready - wouldn't mind making a pilsner myself for the summer

[iowalad]

Looking good. I struggle with temp for ales so lager is a nonstarter for me for now.

Love the boat paddle!

[Garth]

DaaB, I too was impressed with the head on a US-56/05 SNPA brew, mine still has one after 5-6 days, and I only rehydrated it.

much creamier than any other yeast I've used

[DRB]

How do you keep it the fermenting temp down frothy,have you got a fridge or another way of doing so,i'd like to make a lager of some sort.

[Frothy]

Done and dusted 25L @ 1.050 76% efficiency woo! hoo!
This was a really messy brew. First the hot break escaped the boiler and caramelized all over the sides and dripped all over the floor. The Saaz were full of seeds which then clogged up the hop strainer as well as the gauze pre-filter on my HE. Then I dropped the bung into the cooled wort and so had to transfer it to another fermenter to fish it out- froth everywhere. At least it was well aerated. Finall the fermenting bucket that I thought was 30L actually holds 25L to the brim. None of the other fermenters will fit into the fridge so it's going to have to spend 3 days at room temp and then squeeze into the fridge once it's calmed down a bit.

Retourr - 6weeks total, I really should have made this months ago for the summer.

Daab I just grabbed some of that US56 yeast for an Amber ale glad to hear it's a good un'. As you say malt extract is ideal for the starter as it has an abundance of available proteins, amino acids etc. I prefer glucose as it is cheaper & stores better, with the added nutrients Diammonium phosphate + Ammonium Sulphate the yeast is capable of synthesizing it's own metabolic requirements. Ammonia for example is a source of nitrogen for synthesising amino acids & in turn proteins.

Frothy

[Frothy]

DRB - a fridge will go the job nicely with the thermostat turned way up for the primary ferment and way down for lagering. In fact the fridge is still a little too cold for primary as it will only go down to about 10oc, some people say putting the fermenter in a bucket of cold water will keep it at ~10-15oc for the primary ferment.

Daab, good idea on the wort, unfortunately I get enough abuse for filling our freezer with hops already

Frothy

[mysterio]

Hop schedule looks spot on to me Frothy, good luck with this one. Hopefully getting some lagers going myself over the next few weeks.

[DRB]

What I was thinking of doing ,as I do 13lt batches mostly I use a 15lt bucket which fits inside my 32lt one and throw in about 6 cool packs,should do the trick I reckon,do I need to fill it with water as well as putting the ice in.