Pilsner Beer

Most major breweries in the world produce something akin to this style of beer. Unfortunately, most pay the original no homage.

The original Pilsner beer is from the town of Plzen in the Czech Republic. The name, Pilsner Urquell, makes note of the fact that it is the original, urquell means : original source”. The Pilsner name in all it’s many forms – Pils, Pilsner, Pilsener, Plzensky – comes from the Bohemian town where the brewery was built in 1842. The golden- coloured, bottom fermented lager brewed there quickly became popular in Europe, and, eventually, all over the world.

The style is golden, malty, and well-hopped. The bouquet has the unmistakable kiss of the Saaz hop from the Zatec region in Bohemia. Caramel notes are often observed as is a hint of diacetyl, rounding out the sweetness and mouth-feel.

One key ingredient in a real Pilsner beer is the extremely soft water, similar to that which is pumped from the aquifers under the Urquell Brewery.

Many breweries in Germany have adopted the Pilsner style of beer. Although close to the Czechoslovakian exemplar, the German Pils has a narrower taste profile: cleaner, crisper, lighter in colour, with less body and sweetness. Bitburger Pils is one of the finest examples of the Germans’ adaptation of this style.

Recipe

  • 1.8kg NFP Superfine Malt
  • 30g Halletau Hop Pellets
  • 1.8kg Pounds Clover Honey
  • 1 x Pilsner Beer Yeast
  • 1 x Beer Yeast Nutrient
  • 1 x Brewing Salts
  • 1 x Finings

Start S.G Approximately 1036
Final S.G 1004

Boil hops in a stocking for 15 minutes in 3-4 liters of water, leaving the hop stocking in the pot add the malt, beer yeast nutrient & brewing salts. Stir constantly to prevent the malt from burning & simmer for 30 minutes. Place the glucose in the brewing bucket & pour the pot of wort into the brewing bucket. Mix thoroughly and fill up to 22 liters in total. Wait until the temperature of the brew drops below 20 degrees Celsius and take a S.G reading. Add the yeast and leave to ferment. . When final S.G reading is reached ( 1004 ) boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.


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