PLEASE READ CAREFULLY: I understand that this kit is for all-grain brewers and requires specialized equipment and knowledge to brew. East Coast Hoppers Kits include Instructions and BeerSmith files to help determine strike and sparge volumes and temperatures. Other kits may require brewing software or a knowlege of brewing calculations to determine water volumes and temperatures. It is up to the brewer to determine if this kit is appropriate for their equipment and techniques.
Brewery: Bierstadt Lagerhaus
Brewery website: https://www.pilsnerurquell.com/
Source: BYO May 2005
Style: Pilsner
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19L @ 65% efficiency |
| OG | 1.048 |
| FG | 1.015 |
| ABV | 4.4 |
| SRM | 4 |
| IBU | 40 |
| Mash Temp | See notes below |
| Mash Time | 60 minutes |
| Ingredients | Quantity | Addition and Time |
| German Pilsner |
3.6kg | Mash 60 min |
| Vienna | 450g | Mash 60 min |
| Munich | 230g | Mash 60 min |
| Carafoam | 230g | Mash 60 min |
| Czech Saaz | 38g | Boil 80 min |
| Czech Saaz | 23g | Boil 45 min |
| Czech Saaz | 21g | Boil 25 min |
Yeast included with this kit: W-34/70
Notes: The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts. For three reasons we have decided to change up the classic recipe. First homebrewers don’t often have access to undermodified Pilsner malts these days. Second, a triple decoction means a long and rigorous brew day for the brewer. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile.
Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil.
***to keep things simple, a single infusion mash at 150°F (65.5°C) can also be performed but the resulting beer will be missing some character.