Czech-Style Pils Ale

[412kc]

First attempt (Brew day 1/18/2015) using brew in a bag method

Ingredients:
Gains:
8lbs 2-row Pilsner Malt
1lb Munich 10L
8oz Carapils
Hops:
1oz. Au Topaz
2x 1oz. Czech Saaz
Misc:
1 Whirfloc Talet
Yeast:
German Ale/Kolsch Yeast WLP029 (White Labs Liquid)

Mashing
Heat 2.5-3 gal of water to 160F
Add in grains slowly, Stir to avoid clumps. Temp may fall to around 140-145F
Let sit for 30 min.
While waiting, heat ~1gal of water to 170F. after that 30min is up add the water to the mash, trying to increase the mash temp. to 150F.
Let sit for about another hour.
Lift out grains and let water drip out. Once the water stops/slows to a little drip, remove grains and prepare for boil.

Boil: (Total boil time, 60 Min.)
Add 1oz. Au Topaz at Boil
Add 1 oz Czech Saaz at 20 min
Add 1 oz Czech Saaz at 40 min
Add 1 Whirfloc table at 45 min
End Boil at 60 min

Chill to 70F
Add chilled water to make 5 gal
Pitch Yeast and aerate for a few minutes.
Ferment at temps between 65F- 70F

 

[RedPoole]

Hi,

I'm using this recipe for my first brew.
Can you give details of the fermentation?

Thanks

 

[fermentology]

Hi,

I'm using this recipe for my first brew.
Can you give details of the fermentation?

Thanks

The recipe above is using ale yeast so probably standard ale fermentation. If you're planning on using a lager yeast strain you'll need to use a different schedule. What strain are you planning on using?

If you use anything but a lager yeast it's not really a Pilsner because an ale yeast will be too fruity.

 

[RedPoole]

I used the yeast that you said in the recipe, the WLP029.

 

[QuercusMax]

I've made a Dortmunder-type beer with WLP029 and it came out tasting very much like a Czech Pils. I used Hallertauer instead of Saaz, but other than that the recipe was quite similar (although my original was around 1.056). This looks like a solid recipe, providing you ferment fairly cool (around 61 degrees).

If you ferment a little warmer, it'll be a very tasty Kolsch-type beer.