I really love the Czech Pilsner they make at the Brewsters Pub and Brewery. So much that I e-mail them a request for the recipe just to know how they make it. They did actually respond stating they would ask the Brewmasters if they could supply a recipe, but I never did hear back from them.
So I Googled it instead and found that there are several easily reproduced heavily Saaz hopped Pilsner recipes available. Whether or not any of these will even come close to the greatness of the Brewsters Pil is still to be determined… By me. So here it goes, my take at an extract Czech Saaz Pilsner:
Ingredients:
Batch Size (4 Gallons)
- 3.75 lbs Pre-hopped Pilsner LME
- 500 g Light DME
- 125 g Honey
- 0.5 oz Saaz Hops @ 60 min
- 1.0 oz Saaz Hops @ 20 min
- 0.5 oz Saaz Hops @ 10 min
- 5 g Irish Moss @ 10 min
- 7g Yeast Nutrients @ Flame Off
- 1 Package Coopers Ale Yeast (rehydrated)
Directions:
- Clean, clean, clean. You know the drill.
- Bring 2.5 gallons of water to a boil, remove from heat and add LME, DME and Honey.
- Return to boil and add hops and etc at the appropriate times.
- Remove from heat, cold break in an ice bath. Rehydrate yeast.
- Add 2 Gallons of clean, room temp water to the carboy. Add cooled wort. Stir. Wait 5 minutes. Pitch yeast. Done.
OG: 1.044 (about 0.03 lower from what Beersmith predicted)
Primary Fermentation – 21-28 days @ Room temp
Secondary Fermentation – I don’t believe in it.
Bottle Conditioning – 7-10 days @ Room, 5 days in the Fridge
Guestimated ABV – Around 4%
Total estimated cost per pint will be around $1.25 each if I get 30 bottles.