Bob Brews

Grab a cold one and relax

All About The Perfect Pilsner

Brewing beer is tough work and it has been said that a Pilsner is without doubt one of the harder types of beer to brew. No matter if you are trying to make a German Pilsner or American Pilsner you need to choose your ingredients carefully. Two widespread types of pilsner are the German pilsner and the Bohemian pilsner. You need to try a Pilsner with the perfect blend of the graceful clear crisp Czech Pilsner and the restrained steadiness of a German Pilsner.

Crisp pilsner is the right summertime beer. Fuego Jalapeno Pilsner by Twisted X Brewing Firm is a traditional pils with a burro kick.

Pilsner 37 is Orlison Brewing Co.'s trendy take on an Old World pilsner. Brewing mild coloured Pilsner from extract is usually a challenge as extracts are inherently darker than corresponding grain malts due to the extraction process The very best course of action is to decide on the lightest attainable pilsner or lager malt extract if you'd like an authentic mild pilsner color. This Pilsner is crafted within the fashion of a brand new world Bohemian pilsner.

The defining instance of Pilsner is the original Pilsner Urquell from the Pilsner Urquell brewery in Pilsen, Czech republic. Prima Pils is my favourite pilsner. The pilsner is now making a comeback in American craft beer.

This makes a very good German Pilsner using the late extract addition methodology. We discuss about the grain invoice, the significance of using Pilsner malt and also why all grain can produce a lighter Pilsner than extract.

I not too long ago used this German Pils extract in my Purple Headed Blonde recipe. Anyway, I hold promising these friends that I'll brew a lightweight bodied Pilsner beer for them however I maintain failing to take action. I've brewed some lagers in the distant past when I used to do extract brewing.

Pilsner Urquell uses 100% pilsner malt with no other additions. I take advantage of all grain and partial mash extract brewing methods. The hops should last me by most of the winter brews.

My oven seems pretty maxed out at 5-6 lbs of grain which at this stage is at about 8 lbs as a result of water it has absorbed. Malt extract is principally just pre-made (and condensed) grain extract. The key elements are 6 lbs German Pils, 1lb 15L or 20L crushed Crystal, 4 oz Saaz hops, a teaspoon of gypsum and a bundle of Czech Pils yeast 2267.

Pilsner - Our Pilsner is brewed in the Bavarian Landpils” or country pilsner type, from the finest malt and Hallertau noble hops to give this beer an unmistakable hop aroma. I've by no means brewed a lager all grain which is now the only method I brew. Moravian Pilsner malt is most fascinating for brewing Pilsners, although it can be difficult to search out here in the US. Pilsner malt from other sources is an appropriate alternative, and lager malt can be utilized in a pinch, although it will result in a darker beer than true Pilsner malt.

It is a good Pilsner malt and by no means disappoints when coupled with different high quality substances and correct brewing methods for Pilsners. The Great Dane makes this beer with Peck's Pilsner, its Czech-type pilsner (generally referred to as a Bohemian pilsner).

What is the Perfect Amount of Head on a Beer?

This may in face be one of those age old questions. Almost like what came first the chicken or the egg? The only difference here is that chickens have been around for a lot longer than beer. Nevertheless the question of what is the perfect amount o head for a beer will have many answers from different people all over the world.

Take a look at this photo and you can straight away see two completely different sizes of head on this beer. Same beer, same glass but one has about 3/4 inch or head and the other about 2 inches. Which one is best?

Well this is a tough question to answer but I think it really comes down to personal preference. Much like the world of wine snobs or should I say wine connoisseur.

You see for wines your could do a blind test to people of all walks of life with some premium wines that are decades old ranging from hundreds to thousands of dollars per bottle, compared to clear skin bottles which may only cost a couple of dollars. The results are amazing. I have seen it with my own eyes. How do the wine connoisseurs pick the most expensive quality bottles whereas an non-wine drinker may choose the cheapest bottle as they enjoy the taste better. Simple. Its all about what ever you prefer.

Now back to the beer.

I can understand the rush of fast pubs may sometimes provide more head as the beer froths up as it comes out of the tap. Getting a smaller amount of head takes a certain pouring technique and skill. However sometimes the faster paced bar staff may not have time for this. however this is not the reason why some bars serve beer with lots of head.

It is actually tradition in some cultures, especially European bars. Germany for instance. When they serve their large 1 Litre and halt Litre stein glasses you will often be provided with about 1 /3 head. While this is custom for the person who enjoys the beer they may turn their nose up at this and say "what a waste".

In fact while working bars in the UK I was often requested to provide no head on the beer at all so as the drinker could get more beer to consumer. After all you can't really enjoy the head.

But then our European market may beg to differ. Having been brought up with lots of head in their beer drinking diet, they would become quote accustomed to this. Then any bar serving limited or no head would be an insult.

 

So what is the answer? Whatever your choose. I advise to try both. Go enjoy a beer from a traditional German bar and notice how the head hits your lips as you consumer the liquid. Then go to a local bar and see how they serve it. If you really have a preference you could always ask the bar staff and they should be able to meet your request. I always though 1 to 2 fingers height is about right. Or the glass on the right in the picture, but that is just me.