I make a decent Bohemian Pilsner I think anyway. But the German Pils is eluding me. Any hints or recipes from you pils brewers?
You wouldnāt want me to run over the same ground Iāve been shooting my keyboard off aboutā¦ 
I still think its more of the processā¦ We know how they brewed a long, long time agoā¦ But I have read anything about the modern processā¦
I do not think I could decipher Bohemian from Czech from German style Pilsā¦ BUTā¦ When the weather cools off, Iāll try a process my mind keeps returning tooā¦ Then Iāll weigh inā¦
Sneezles61
Czech and Bohemian are the same. German pils has more bitterness. The bitterness is what im struggling with. The ones ive made end up being not enough on the palate
Post your latest recipe with the stats- OG, FG, IBUs, etc.
I know its not right for a german pilsner. Why not use some magnum. For bittering
What base malt are you using? I think that is an important aspect in how a pils ends up tasting. Malt sweetness affecting hop bitterness.
Originally ive brewed with the pilsen water this may be the problem. As you can see in the above recipe Iāll try the light and hoppy profile
I just lookedā¦ yer FG is 1.017ā¦ wouldnāt you do better under 1.010?
Sneezles61
I like the longer boil and the northern brewer hopsā¦ ifn yer hops canāt over whelm the higher FG, add another 1/2 oz. to help add some bitternessā¦?
Sneezles61
Actually the recipe was updated now it should be .013. I generally end up a little lower than predicted. I try to keep my beer around .012 a little higher for malty styles. Below .010 is in cider territory
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If itās finishing around .013 likely itās not giving you that ādrynessā sensation that needed for the style. In addition, this can mask the bitterness youāre looking for in the style.
Ok i updated the recipe and now im predicted .009 i donāt dare go lower. I looked at the guidelines for a German Pilsner and it says .008-.013 so im in the ballpark
I also plan on decoction so the color will move a bit and maybe that will keep me close to the gravity i want
Here is my decoction schedule but i may not do the p-rest. I was hoping to talk water
https://www.circlecityzymurgy.com/2016/11/23/anatomy-of-a-recipe-german-pilsener/
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More reading
I guess im going for a northern German pils
From Greg Noonanās New Brewing Lager Beersā¦
āEpsom salts: Magnesium sulfate- used to increase Magnesium levels when deficient. It is usually not necessary because the yeast can get all the magnesium it needs from the grain. It is also usually avoided in pale lagers.ā
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I agree i generally donāt add any jus trying to move the Cl without adding Ca. Its only .5g so doubt it makes a difference one way or the other. Havenāt finalized the water so if the consensus is drop it Iāll probably drop it. Just playing with the #s at this pt. Usually brew with 50:50 for pilsen but thinking about going the other way.
soft water was one of the keysā¦ Did I see you stomp yer well water down with RO?
Decoctionā¦ Iāve done steps with the electric breweryā¦ I want to do some decoctionsā¦ just to verifyā¦
Vigorous boilā¦ You have 90 minutesā¦ is that a standard for you?.. Iāve not boiled that longā¦ but usually do a vigorous boilā¦
And yeast that finish lowā¦ I do my best to get all my brews lowā¦ a dry brew is way more ācrispā than a sweet oneā¦
Iām curious, where you get ācider-yā from a low FG?..
Our weather will soon turn to freezing at nightā¦ THAT is what I believe the Germans figured out for their brewing waterā¦ Even brewing in generalā¦ Iāll be tinkering with the Pils side soonā¦ in the meantimeā¦ Iāll follow yer postsā¦ Iāll be curious about the tasting notesā¦ See if you crack the secret to making them elusive brews!
Sneezles61
Well i cut my water for the Bohemian but im going the other way for the Northern German Pilsner ( note the spelling) ive read the northern german pils water is closer to the Dortmund profile
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