Monday, August 8, 2011

2-A German Pilsner Introduction

The history of the German Pilsner is sort of a bizarre one that has its roots in the Czech Pilsner, which has its roots in the German Helles. Go figure, the Germans were trying to copy the Czech that had been based off of their own creation.  The only real difference between these two styles is the use of regional ingredients.  Both are light, crisp, and malty beers, but the big variations come from the yeast, color from the pilsner grains, and hops used.

The recipe formulation is basic on this beer since it is traditionally a single grain beer, German Pilsner malt.  The hops that I used here are Tettnanger.  They are a bit more aromatic and less spicy than the Saaz used in the Czech Pilsner.  I also used a Munich lager yeast for this beer that provides a bit of a drier, more highly attenuated lager beer.

The baseline beers that I am going to be using for this comparison have to be readily available around me, and as much as I would love to use Augustiner Pils as one of them, it is not going to happen.  I plan on using Wasteiner and Jever Pils.  After all, once in Germany we had an older gentleman tell us that Jever Pils was the only beer that he would drink, and being from Munich, that had to say something.

Primary: Wildflower Mead
Secondary: German Pilsner
Carbonating: Lite American Lager, Ginger Ale 

Total for 2011: 70 Gallons

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