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| Fairly clear after a few weeks on tap. A Goldings hop plant can be seen growing on the line behind the glass. |
I've brewed a few takes on Pilsner over the years. With pale lagers dominating the worldwide beer market it's surprising how few of them are as good as the classic Pilsner Urquell. For this beer I am going very classic in using almost entirely pilsner malt split between two European maltsters with Sekado Czech Pilsner malt and Weyermann Bohemian Pilsner Malt and just a small amount of Carafoam to hopefully keep up the body and provide plenty of head, given the moderately low expected OG and FG (although it may not do this as well as advertised). As I've done with some other beers recently I planned to split this between two 3 gallon carboys, each with a different yeast (Whitelabs Czech Budejovice and re-pitched Wyeast Munich Lager). This approach was intended to give me the option to either blend the two at packaging, or package each separately to be able to determine my preferences of each strain separately. Unfortunately, neither yeast seemed to want to take off and I had to combine both onto a yeast cake used for a smoked Helles.
Tasting Notes:
Smell: Sweet grainy and honey-like malt with some herbal, vegetal, and slightly funky hop notes. Fairly mild. No diacetyl or DMS that I can detect.
Appearance: Light gold with a small fluffy white head that doesn’t have much retention but does leave nice lacing. Fairly clear but not crystal. When first on tap it was fairly hazy but time and low temperatures seem to have almost entirely cleared up the appearance.
Taste: leads with a honey and sweet malt flavor that transitions to a slightly herbal and spicy hop character that eventually finishes in a slightly vegetal and medium-low bitterness.
Mouthfeel: moderately low body and fairly low carbonation. This one was more carbonated but some issues with the kegerator led to temperature and pressure swings that it still hasn’t fully recovered from. Not flat but could use more bubbles, especially for this style.
Overall: a pretty nice easy drinking beer with a small amount more flavor than your average American lager. A few friends consistently chose this over the 3 other beers I had on tap a few days ago and I enjoy it quite a bit too. Not quite what I want in a “Czech Premium Pale Lager” in that it could probably be a touch bigger, a touch cleaner in the finish, a touch more carbonated, and a touch more bitter, but it’s an easy enough drinker that should help cool me down after mowing the lawn over the next few months.
6/12/22
Brewday. Getting a later start than originally planned after cancelling plans to brew then un-cancelling and moving forward with the process. Forecast had called for rain most of the day when I checked this morning but after a short shower it looks like it may have cleared up so I decided to brew. Measured and milled out 4 pounds of the Sekado malt, 5 pounds of Weyermann Bohemian, and 1 pound of Carafoam. First time hearing of the maltster Sekado so it will be interesting if it gives a different character to the Weyermann Bohemian that I am familiar with, though there's a good chance I wouldn't be able to tell without beers made with each being side by side. Out of the bag the Sekado is a touch toastier and drier/harder but otherwise has a similar slightly crackery but otherwise clean and plain-grain flavor that I expect from pils.
Mashed at 152F for 1 hour (had fallen to 150F by end). Ran off first runnings then batch sparged at 160F. Runoff smells lightly sweet, with grainy, honey, and slightly hay like notes which seems pretty good for a pils. Only ended up with 6.25 gallons after runoff but decided to not add a quarter gallon of water since it was also only reading 1.041 pre-boil OG giving ~1.046 estimated post-boil to 5.5 gallons which is less than intended.
I weighed out the hops based on my calculations before realizing that I had underestimated the alpha acid percent of this particular pack of Saaz (4.0% actual vs 3.3% predicted). Rather than use less hops I decided to move the first and second additions further back in the boil, possibly giving more flavor/aroma in addition to bringing bitterness down to the target amount.
After the 60 minute boil I cooled to 80F (outdoor ambient temp) and racked to two 3 gallon carboys. Ended up with only 5 gallons of wort at 1.053 OG. While this would have left the beer gravity/ABV/IBUs in the range of the style guidelines I had hoped for this to be on the lower end of alcohol and bitterness so I boiled, chilled, and added another quart of water to each carboy to bring the gravity down to 1.048 and hopefully keep the beer from being too bitter. Carboys were added to chest freezer set to 40F to chill down. After 2 hours the outside of the carboys was still reading over 65F so I decided to wait overnight for them to chill further.
6/13/22
Increased chest freezer temperature setting to 50F and pitched yeast.
6/15/22
After nearly 48 hours at 50F there's no signs of fermentation. Lager yeast are generally slower to kick off and show less activity, especially at this low of a temp with the wort having been around 40F when pitching, but I would have expected some bubbles in the airlock by now. I may have underpitched given the age of the yeasts and lack of a starter, but thought I would be able to get away with it since the beer wasn't particularly high in gravity and each pitch was only going to half a batch. Increased chest freezer temp to 55F to hopefully allow it to kick off. If there aren't signs of life tomorrow I might need to take more steps.
6/16/22
Very minimal signs of fermentation today with a few bubbles sitting on top and the very occasional bubble out of the airlock. Temp on outside of carboy is still reading 51F so it has retained the lower temperatures despite increasing the temperature controllers set point. My basement is in the low 60s and could have been even cooler over night so maybe it shouldn't be too surprising that the chest freezer and gallons of wort didn't warm up too much. I pulled the carboys out of the fridge to allow them to warm some. If no signs of life in the next few hours I will purchase additional yeast today to add to them. I usually try to have a pack of dry lager yeast on hand for these types of situations but used my last one on the smoked helles.
6/17/22
I didn't make it to the homebrew store to grab more yeast and the beer is still showing nearly no signs of fermentation so both carboys were combined in a 6 gallon carboy that previously held the Smoked Helles. In hindsight I should have washed the yeast cake and cleaned the carboy first to minimize the amount of smoke that carries over but with it having been a lightly smoked beer I am hoping it doesn't fully ruin the pils. Even if the smoke doesn't come through this beer could have some issues due to the time spent sitting and oxygen intake from racking it to a carboy at this point. The carboy was placed back in the chest freezer and temperature lowered back to 50F. A few hours later and it is now showing an active fermentation with a decent krausen.
6/22/22
Removed from chest freezer to allow to rise to room temp (currently 66F) for a diacetyl rest.
6/24/22
Pulled a sample to check diacetyl progress. Flavor and aroma are a bit strange: cracker and bitterness as expected but also earthy, fruity, and slightly funky notes. No diacetyl flavor (butter) but there is a bit of an unexpected thickness to it that could be from diacetyl and at 1.010 it shouldn't feel as thick as it does. It hasn't been lagered yet and is currently looking hazy so maybe there is just some yeast or other particulate in the sample that will settle out and clean up. Despite the lack of diacetyl flavor I'm going to give it another day at the warmer temps before lagering in hopes that the thick/slick sensation fades. This beer doesn't seem entirely ruined but doesn't seem like it's going to be a good pilsner.
6/27/22
Forgot to put this one back in the chest freezer for lagering until today. Plan to leave it in there set to 32F for the next few weeks. Likely kegging around the weekend of 7/16.
7/16/22
Kegged and placed in keezer at 12PSI and 42F. Saved yeast in two unmarked mason jars and set in refrigerator. Taste at kegging is less strange than when last tasted but still seems to have a slight weird graininess and doesn’t feel as cohesive as expected for a pils. It's possible this is due to the Sekado malt that I'm unfamiliar with, the extended time before fermentation kicked off causing oxidation or other effects, the use of yeast from a beer with smoke causing some of that flavor to transfer over, or something else entirely. The flavor is a bit hard to describe or pin down (especially given the moderate hop flavor and bitterness that are also present) and it isn't entirely off-putting but seems out of place in this style. Hopefully a little carbonation and some more time can improve the beer further but at least it seems to be drinkable at this point.
7/29/22
Tasting notes given above. This one has turned the corner and gotten a good response from most people who have tried it but suffered from undercarbonation at the one homebrew club meeting I brought it to a few days before the tasting. I'm pretty happy with it but would say it isn't quite as good as most of the other pilsners I've made.
