Author Topic: Let's talk about German Pilsner  (Read 7966 times)

Offline prism21

  • 1st Kit
  • *
  • Posts: 7
    • View Profile
Re: Let's talk about German Pilsner
« Reply #15 on: March 31, 2010, 08:10:15 AM »
wow, great thread. the idea of emphasizing the oxidized compounds from the noble hops to get closer to a german pilsner flavor profile seems like a very good one.  i’ve wondered why sam adams noble pils seems to have a lightly citrusy hop aroma rather than the more "noble" aroma i associate with czech and german pilsners. could it be due to a lack of sesquiterpene oxidation products?

Online Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: Let's talk about German Pilsner
« Reply #16 on: March 31, 2010, 08:29:32 AM »
One more

Make sure you use a thin mash. About 1:4 (2 qt/lb) is about right, You want to use more than half of your brewing water for mashing and the rest for sparging. This reduces the sparging and will lead to less tannin extraction and a better beer flavor. The thin mash also helps the a-amylase.

An elegant approach is to mash dough in at 145F with about 1.3-1.5 qt/lb, mash for 30-45  min and then infuse boiling hot water to reach 160 F and a mash thickness of 2 qt/lb. Hold the mash there until iodine negative or even for another 45 min.

Kai