Continental Pilsener – David C Miller

In Plzen, the water contains only about 10 ppm calcium, but the decoction mash effectively lowers the pH into the proper range. It is easy to raise the calcium content of water by adding calcium chloride or calcium sulfate and I would recommend this procedure especially if one is using an infusion mash. But the problem has to be approached empirically. The overriding concern is the mash pH, and the calcium content must be adjusted accordingly. Magnesium is well known for its dry, bitter flavor, which is especially unpleasant in Pilseners.

It is a necessary yeast nutrient, but malt contains plenty of magnesium for this purpose, and the ion should never be added to brewing water. Likewise, trace amounts of certain other metallic ions such as manganese, copper, and zinc are necessary for yeast nutrition. Most natural water supplies contain plenty of these, but occasionally brewers find it necessary to add small amounts of zinc sulfate to their wort.

Inclusion of some copper equipment in the brewing plant will take care of the copper requirement. I must emphasize that we are speaking about very small amounts of these ions. In general, metallic ions (except calcium) are not wanted in brewing water, and substantial amounts of iron or manganese (which are common in ground water) mean that lime or other treatment will be needed to remove them.

Nickel, zinc, and other ions also impart a metallic taste and/or contribute to haze problems. Sulfate is well-known for imparting a sharp, dry edge to hop bitterness, and this characteristic does not complement the flavor of Pilsener beers. In general, the higher the sulfate content of your water supply, the lower your hop rate must be. Levels under 100 ppm usually are acceptable. The effect of sulfate is magnified and worsenedbypotassium and sodium. Brewing Ingredients: Water Unfortunately, the sodium content of many fresh water supplies has increased in recent decades, partly because detergent manufacturers have replaced phosphates with sodium compounds in their formulations.

Chloride emphasizes sweetness, and in quantities under 150 ppm, it has no adverse effects. For this reason, calcium chloride often is preferable to calcium sulfate for adjusting the mash pH.

Classic Beer Style Series Edited by Virginia Thomas Copyright 1990 by Dave Miller ISBN 0-937381-20-9 Printed in the United States of America 10 987654 3 Published by Brewers Publications, a division of the Association of Brewers, Inc. PO Box 1679, Boulder, Colorado 80306-1679USA (303) 447-0816 • FAX: (303) 447-2825 Direct all inquiries/orders to the above address.

All rights reserved. Except for use in a review, no portion of this book may be reproduced in any form without the express written permission of the publisher. Neither the author, editor nor the publisher assumes any responsibility for the use or misuse of information contained in this book. Cover design by Robert L. Schram Cover photography by Michael Lichter, Michael Lichter Photography Table of Contents Acknowledgments and Dedication v About the Author vii Introduction 1 Chapter 1: History of the Pilsener Style 5 Czech Origins 5 Success and Change 7 The Role ofScientific and Engineering Advances 1 The Results ofSuccess 1 Pilsner Urquell 12 All-Malt Continental Pilseners 14 Adjunct Pilseners 15 Chapter 2: Profile of the Pilsener Style 17 Pilsner \Jrquell 17 German, Dutch and Scandinavian Pilseners 22 Chapter 3: Brewing Pilsener Beers Materials and Equipment 27 Ingredients 27 Malt 27 Adjuncts 32 Malt Extracts and Grain Syrups 34 Hops 35 Yeast 37 Water 41 Other Ingredients 44 Equipment 45 Mills 45 Brewing Kettles 46 Chapter 4: Brewing Pilsener Beers—Procedures 49 Mashing 49 Boiling and Cooling 56 Fermentation 59 A Note on Lagering for Homebrewers 64 Filtration and Clarification 65 Biological Stability 67 Serving 69 Chapter 5: Recipes 71 Bohemian Pilsener 77 German Pilsener 78 North German Pilsener 79 Dutch-Scandinavian Pilsener 80 Appendix—Commercial Pilseners 81 Glossary 83 Bibliography 89 Index 91 Acknowledgements and Dedication I want first of all to thank Storey Communications, Inc., for granting permission to include in this book recipes from my Complete Handbook ofHome Brewing.

I also want to thank Charlie Papazian for conceiving of the Classic Beer Style Series and asking me to participate in it. Over the last decade and a half, he has done more than anyone in this country to promote the appreciation of fine beer and encourage small-scale brewing. I owe a special debt to all the authors listed in the bibliography, and the hundreds of brewmasters who stand behind them.

Their work has made it possible for us to brew better beers today than ever before. I also want to thank my wife and children for their patience with me during the writing of this book and their unfailing support of my brewing ambitions.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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