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One reason not to do a multi-step decoction or step mash is if you’re trying to brew a light version of a Czech Lager. See our article on Decoction Mashing for Homebrewers for a nice look at the why and how behind decoction. If you want to stray from a European source, I’d try the Gateway malt from Mecca Grade.ĭouble and triple decoctions are traditional when brewing a Czech lager. Don’t be fooled into using a cheap generic malt in this beer. Try using Weyermann Floor-Malted Bohemian Pilsner Malt. Modern malt has enough diastatic power to convert concrete into simple sugar and is highly modified.īut…we’re brewing a Czech lager so I’d advise against using the modern-pseudo-6-row varieties of barley and go with something heirloom and under-modified. A bump in chloride levels is especially beneficial for low ABV versions of Czech lager. Once you know your water, use a soft water profile and maybe bump up the chloride a bit. If water chemistry intimidates you (like it does me), check out our water chemistry guide here. Get your water tested, use a water calculator, and stop guessing. But I can’t actually tell you how much because it depends on your water source. “Appropriately”, means using probably 50-75% distilled or RO. If you have hard water with tons of minerals, cut it appropriately with distilled or reverse osmosis (RO) water. We’re starting with water because it’s really important. In Czechia, these beers are poured in such a way that the head is thick and imparts a “creamy” experience to the drinker. Saaz hops impart a beautiful spicey, herbal, and floral quality.Ĭarbonation should be kept in the low to medium range. It’s bitter but more in a soft way and it isn’t biting or lingering. This hop character gets nicely rounded out from the soft water profile. There are plenty of fruity lagers out there now and they’re not a reflection of a Czech style.Ĭzech Lagers shine with Saaz character. It’s not fruity and new-fangled tropical hops are out of place in a Czech lager. The malt character is medium to rich-ish depending mostly on the starting gravity.
#A 1 pilsner beer full#
It’s full and refreshing…malty and hoppy. It’s something you can drink multiples of and still be able to hold a coherent conversation. What Makes a Good Czech Pilsner?Ī good Czech Pils is moderate in ABV. On the production side, most Czech Pilsners are or at least used to be open fermented, unfiltered and unpasteurized. Overall it should be clean but not as crisp or cutting as its German counterpart. In the glass, it should be golden to intensely golden in color. If present, you shouldn’t really notice them. Some fruity flavors and diacetyl (think buttered popcorn) can be found but are usually below sensory threshold. Neither hops nor malt dominate but both are present and noticeable. Due to the water profile, it has a nice rounded hoppiness. The flavor is complex while remaining very drinkable. It is medium-rich in malt flavor and the IBUs are in the 30 – 45 range. We’ll focus on Czech Premium Pale Lager as it most closely resembles what is commonly referred to as Czech Pilsner.Ĭzech Premium Pale Lager typically, has an ABV of 4.2 – 5.8%. Since 2015, the BJCP has done a nice job of breaking the category of Czech lager into several separate styles. When most beer nerds in the USA talk about Czech Pilsner, they are talking about Czech lager. The premier example, and maybe the only “real” Czech Pilsner, is Pilsner Urquell. It belongs to a broader category known as Czech lager.
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Glad you asked! According to the BJCP and Ron Patinson, Czech Pilsner is one of a family of beers. Finally, add a Czech or Munich Lager yeast and away it goes. Add a dash of dextrin malt or even some caramalt. Use an excellent under-modified pilsner malt, preferably one that’s continental. To brew a fantastic Czech Pilsner, start with water that has a low overall mineral content.
#A 1 pilsner beer how to#
Let’s dig into what this style really is and how to brew it! Czech Pilsner has become the catchall name for a much broader and more diverse group of beers from Czechia.