Czech Premium Pale Lager?

Discussion in 'Recipes for Feedback' started by AGbrewer, Apr 27, 2021.

  1. AGbrewer

    AGbrewer Well-Known Member

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    #1 AGbrewer, Apr 27, 2021
    Last edited: Apr 27, 2021
    I normally do roof scraping ABV RIS Barrel Aged crazy stuff. However, I'm thinking that a Summer Pilsner would be perfect for the Texas heat. I have Pilsner, Munich, Victory, Vienna, Aromatic, and Rolled Oats for the malts. Hops I have Nugget. Yeast I have Wyeast Czech lager yeast (did a 3 liter starter tonight in anticipation).

    Think that this may very well be my first Pilsner brew ever! Did a Kolsch once before, but that doesn't really count for a Pilsner now does it?

    Not really sure that Czech Premium Pale Lager is the correct category, so if you think a different one suits it, by all means let me know.

    https://www.brewersfriend.com/homebrew/recipe/view/1135741/pilsner-001
     
  2. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #2 Iliff Avenue Brewhouse, Apr 27, 2021
    Last edited: Apr 27, 2021
    Saaz is kind of the hallmark ingredient for that category. Do you only have Nugget hops? If you want a more traditional grain bill, I would go almost entirely with pilsner and maybe add a small amount of munich and tad of aromatic to get a richer malt character when compared to a german pils.

    Or you could just brew it and call it a summer lager...

    Here's the last batch I brewed which just happens to be a Czech Pils. The jury is still out.
    https://www.brewersfriend.com/homebrew/recipe/view/746909/bo-knows-pilsner
     
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  3. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    I like the idea of aromatic malt. I used it in a Dunkel and I liked it better than melanoidin malt. I would also suggest a very simple grain bill. 97% pils and 3% aromatic. The nugget hop is fine since it's boiled 60 minutes, but if you want a little aroma then I agree that saaz is better with a late addition, like at flame out.

    I brew a lot of German Pils and I add hops to the whirlpool, which works out really well. But with a Czech you normally would focus on the malt more so than any hop character. A small late charge of saaz might be nice.
     
  4. AGbrewer

    AGbrewer Well-Known Member

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  5. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    That looks good. Don't worry too much about the aroma hops. This will be delicious as is. It should be a nice malty beer with a little bitter pop at the end.
     
  6. J A

    J A Well-Known Member

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    Don't use Nugget hops! You'll end up with a piney, slightly harsh, thin Blond Ale rather than a smoothe, spicy, slightly skunky Pilsner. Just hold off brewing until you can get some Saaz. You'll be glad you did.! :)
     
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  7. AGbrewer

    AGbrewer Well-Known Member

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    Too late...just got done brewing this one about 1 hour ago. Wasn't paying attention and missed your comment yesterday and tody.

    I'm sure that it will still be a decent beer. Iteration #002 will certainly have Saaz.
     
  8. J A

    J A Well-Known Member

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    Nugget in particular is a hop with a strident flavor and presence, IMO. For more neutral American hops, I like to use Willamette (floral, earthy spicy), Crystal (floral, earthy, mild) or Sterling (mild spice, floral, fruity).
    I've had Pilsners and Helles style beers that use American hops and they can be quite good but they're unmistakably American and not European. :)
     
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  9. AGbrewer

    AGbrewer Well-Known Member

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    Man...I just bought a pound of it for my main bittering hop. I sure hope I don't end up regretting it.

    Previously, I used Magnum and had no issues with it.
     
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  10. Megary

    Megary Well-Known Member

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    I’ve never had any issues with Nugget as a bittering hops. I mostly use Nugget, Bravo, Magnum...for bittering and honestly couldn’t tell the difference. Granted, I don’t brew Czech Lagers, so there’s that.
     
  11. Trialben

    Trialben Well-Known Member

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    I'd let it lager in the primary opposed to racking to secondary and lagering then transferring to bottles less o2 ingress you want this pilsner fresh as possible as in less fecking transferring where possible.

    Or why not bottle carb for two weeks then lager (store cold) the bottles for a month you'll probably end up with brite beer this way.

    Also some kettle finnings will help.
    I'd go a step mash starting low end of sac rest and stepping to high end.

    Also SMB might be your friend at bottling to help with O2 ingress but I'm not sure if this will affect secondary bottle fermentation.

    If we're me I'd ferment until stable gravity reached - cold crash once cool add geletin crash for a week - Bottle off primary - carbonate room temp 18c+ two weeks - transfer to beer fridge to lager and drink.
     
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  12. J A

    J A Well-Known Member

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    I use Magnum for bittering in almost all beers I brew, though I prefer Warrior in IPAs and some Pale Ales. To me the difference in Nugget and Magnum is pretty huge. The Magnum is much more neutral in the mix, giving a very "smooth" bitterness and noble flavor and aroma that stays out of the way. Nugget will definitely have more "bite" to the bitterness may have a lingering hint pine in the flavor. It won't be bad at all for a lager, it just won't be Czech in any way. :)
     
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  13. AGbrewer

    AGbrewer Well-Known Member

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    The last time I made a beer like this, I let it sit in primary for 1 month and then racked it over to a keg to lager for 1-2 month at around 36 degrees F before serving from the keg.

    I'd like to use your suggestion, but don't think that leaving the beer on the original yeast cake for 2 or 3 months is a good idea. Thoughts?

    Right now, I'm leaning toward doing something similar to my last brew mentioned above, but instead of serving out of the keg, I'll bottle once the lager period is done since I don't keg beer anymore. Just use the kegs as primary/secondary fermenters.
     
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  14. Trialben

    Trialben Well-Known Member

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    Yeah i wouldnt id ferment - bottle - carb then lager.

    You either lager before or after bottling it's up to you i lager all my beer in its packaged form;).
    How long depends on how tasty it is:rolleyes:.
     
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  15. AGbrewer

    AGbrewer Well-Known Member

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    So the yeast i pitched on Thursday was DOA. Did a starter on Monday and after I pitched it on Thursday evening, I checked the hydrometer. Same SG as when i pitched it into the starter on Monday.

    Went to the homebrew store yesterday and picked up 2 packs of WL Mexican Lager and pitched them in as soon as I got home. However, the SG had dropped from 1.054 to 1.053. Not sure if the original yeast finally started working or if I have a wild yeast going to work in there.
    No idea what's going to come of this beer now, just hope it's not a sour.
     
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  16. Donoroto

    Donoroto Well-Known Member

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    One gravity point can be measurement precision. Don't sweat it
     

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