Bavarian Pilsner Receipe recently??

[YeastyBoy]

I have a out of date coopers lager extract tin that I was going to throw in the FV rather than bin it.

The Bavarian Pilsner looks the goods for minimal inputs and potentially a good drinkable beer outcome.

 

BAVARIAN PILSNER

A beautiful beer with medium malt characteristics and the

unmistakable aroma and flavour of Saaz hops.

1 can of Coopers Lager or Draught

500g Sugar, Glucose or Dextrose

300g Light Dry Malt Extract

20g Saaz Hop Pellets

 

The Hops are boiled for 10 mins, then the rest put together in the usual fashion.

Thinking low ferment temp say 12c and probably a S23 yeast of which I have a jar of slurry in the fridge.

Then see what happens...….

Anyone brewed this recipe recently as the most recent I can find on this forum was 2004 and after any good suggestions/hints re pimping at minimal cost?

 

Cheers

 

 

 

[Otto Von Blotto]

Lol @ glucose or dextrose. It's the same thing. 

Anyway, I'd change the yeast or the fermentation temp, I haven't used it myself but from other reports it doesn't make a great lager unless you ferment it really low like 8-9 degrees. I'd probably switch the weights of the dry malt and sugar, or increase the dry malt to 1kg. I'd also increase the hops to 50g but I like Saaz

[YeastyBoy]

Thanks OVB,

Good suggestions.

Could drive the temp to 9 - 10C. S23 is a High Floc yeast which is preferable in a Pilsner.

Would you go a WLP800 or another yeast for a Pilsner?

More malt & hops would help in driving a malty & good punch in the nose brew.

Think I take your advice & up the LME & go more Saaz 25g boil with a 25g dry.

Cheers

[Otto Von Blotto]

That yeast would work well. I'm currently using Wy2278 in my lagers (mostly pilsners) with good results. I don't know if it's the same strain as 800 but it's similar to 2001. One of them is the same as 800. 

Otherwise W34/70 would probably go alright. 

[YeastyBoy]

The Pilsner is in the FV at 10C with a little tweaking.

Saaz boil was 50g and LME.

We wait.