MitchBastard Posted August 21, 2019 Share Posted August 21, 2019 Howdy, I’d like to throw down a Pilsner and have er lagered and rtd for the warmer months. I’ve got ales coming out the wazoo. It’s my first AG Pilsner so was looking for any pointers or a recommendation in a tried and true recipe. I was going to run with 97% Pilsner malt and 3% carapils saaz and a what ever Pilsner/lager yeast I can get a hold of should I be doing protein tests and all that jaz? TIA Link to comment Share on other sites More sharing options...
The Captain!! Posted August 21, 2019 Share Posted August 21, 2019 (edited) Honestly, I don’t think there’s a more tried and true pils recipe on this forum than Otto’s Bo pils itll be in the last page of the brew day thread Edited August 21, 2019 by The Captain!! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 21, 2019 Share Posted August 21, 2019 Naturally I'm a big fan of my recipe No protein rests or anything, I don't see the point personally with today's malts. I do use a step mash of sorts though, starting at 63, then 72, then 78 mashout. However you could probably just use a single infusion at 66/67 as well. Most of the bitterness comes from early boil additions, with a couple of late ones in there for a bit of flavour and aroma. Boil time is 90+ minutes. Pitch a lot of yeast and ferment it around 10-12 degrees. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 21, 2019 Share Posted August 21, 2019 Yep... obviously OVB knows it with this one. I have done straight ale malt and early and late saaz and it was good. Other one was 3.5kg Weyerman Pils with early n late saaz n that was good too. Keep it SIMPLE and let all the simple things shine with a faultless method. 1 Link to comment Share on other sites More sharing options...
porschemad911 Posted August 21, 2019 Share Posted August 21, 2019 (edited) I would skip the Carapils unless you have some you want to use up. Just go 100% of a nice pils malt for the base, European is always good, but so is Gladfield if that's readily available. Give it a decent hit of bitterness (maybe 45 IBU for a 1.050-ish OG) and a decent dose of very late boil or flameout hops. Wyeast 2278 is a nice yeast IMO, but even the Coopers ale / lager kit yeast blend does a good job at lager temps if you have some of those lying around. Cheers, John Edited August 21, 2019 by porschemad911 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 21, 2019 Share Posted August 21, 2019 I like 2278 which I'm currently using. My favourite is 2001 but unfortunately not always available anymore. Link to comment Share on other sites More sharing options...
Hell Man Hixy Posted October 14, 2019 Share Posted October 14, 2019 On 8/21/2019 at 1:30 PM, Otto Von Blotto said: Naturally I'm a big fan of my recipe No protein rests or anything, I don't see the point personally with today's malts. I do use a step mash of sorts though, starting at 63, then 72, then 78 mashout. However you could probably just use a single infusion at 66/67 as well. Most of the bitterness comes from early boil additions, with a couple of late ones in there for a bit of flavour and aroma. Boil time is 90+ minutes. Pitch a lot of yeast and ferment it around 10-12 degrees. Hey Otto how are you mate!? Hey Is this famous Pils recipe of your available to all and sundry by chance!? cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 14, 2019 Share Posted October 14, 2019 Hey mate, going alright! Yes, I started a thread on it and it's also posted in the brew day thread every time I brew it. Link to comment Share on other sites More sharing options...
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