In this video we brew a clone of the famous first Pilsner type beer, the Pilsner Urquell.
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Cheers/Skål!
Video Credits: https://www.youtube.com/watch?v=_du4LPko-QI
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Great video! Thank you for doing another english brew video. You have such a good process start to finish. Cheers!
link for the spunding valve?
Skål! Flott video, som alltid. Jeg ble inspirert til å teste oppskriften din. Har prøvd noen lagertyper før, men ikke funnet noen som kan bli huspils ennå. 🙂
The Urquell that we find in cans here in Norway has not the same flavour or alcohol content as the original one, it is as you say watered down.
The difference in the sharpness of the bitterness is most likely down to the water profile; going a little higher in sulphates will fix that. the recipe I use is the one written by Chris Colby, which has an identical grain bill but only 30 IBU, and that works well for my test buds.
Great video. Sissy hands 🤣
In my opinion, except for the name, canned Pilsner Urquel has nothing in common with tank Pilsner served in Czech pubs. These days they fill cans with a disgusting liquid that I call "Euro-beer". I'm not even surprised that home-brewed beer tastes better than what is supposed to be a legend in the beer world.
Thanks for the great video!
Such a good video, really enjoyed it, hope to see more video's in English!! Will try your recipe with the lower IBU you suggested one day for sure. Perhaps consider mixing in your grain in smaller increments to increase to help increase the efficiency you have been struggling with. Adding a kg at a time giving a good stir each time really helps I find! Cheers
Pilsen was never part of any other state but Czechia. Yes, we have been occupied by other powers a few times, but our country never ceased to exist, it's one of the oldest in Europe, continuously in the same borders a true Heart of Europe. Either way, you cannot replicate Pilsner Urquell outside of Pilsen, because our water is special – you can't actually get it outside of Czechia, because the brewery isn't big enough for a worldwide production. We take care of that in countries like Poland and, frankly, that Pilsner Urquell tastes like crap compared to the real deal, but what can you do, it's close enough to satisfy export – definitely do give the original a try if you ever visit our country!
Enzymes do not care about your time schedule. Mashing for 2.5 hours is ridiculous unless the mash temperature was kept very low during mashing. At 65, 66 Alpha works for about 60 minutes and then denatures. Pils Urquell is produced with the decoction method not with single temperature infusion. Pils Urquell is produced from dextrinous extract, not from extract produced from liquefaction of simple starch, amylose. You skipped conversion, dextrinization and gelatinization. Because of the brewing method you cloned American, home brew style, moonshiners beer.
Who told you that chemicals, yeast nutrient, anti-foam are needed for producing Pils?
Er vel en type øl jeg bør brygge snart. Flott video👍