A simple larger recipe

[fizzypish]

Hi,
I've brew (AG) 2 blonde ales and 2 irish stouts to date. I was hoping to try a lager next. Currently in the middle of making a brew fridge with an arduino temp controller. Any robust larger tried and tested larger recipe's out there?

cheers! 

[mr hoppy]

Saaz, lager malt and lager yeast are all you need. Maybe a dash of vienna too, depending on your taste.

Shouldn't that be Saaz, Saaz, Saaz and more Saaz?

[fizzypish]

Cool. Would you have a few qty's, temps, times and specific yeast types?

Cheers

[Ciderhead]

here you go fizz
http://beersmith.com/blog/2008/12/14/pilsner-lager-recipes-beer-styles/

[fizzypish]

Brilliant. Drank Pilsner Urquell on a boy's weekend years ago in Prague. Absolutely fantastic beer. Not a hint of a hangover.

Sound!

[fizzypish]

Plenty of Pilsner Urquell stuff on here too. My own PU inspired recipe:

http://www.nationalhomebrewclub.com/forum/index.php/topic,3601.0.html

Why 50g of hops at boil time 0?

[fizzypish]

Cos I like Saaz, but I also found the Zymurgy recipe a bit low on hops compared to draught PU.

Ok but its the time 0 that gets me. Surely the benefit of the hops will be lost as your doing your cold break at time 0?

[TheSumOfAllBeers]

And adding at flameout, means that you are not boiling off the volatile aroma compounds.

[Eoin]

Standard German addition is @ 60 40 20 minutes.

Sent from my HTC One using Tapatalk 2

[Ciderhead]

PU use Triple-decoction mashing though
http://morebeer.com/brewingtechniques/library/backissues/issue5.3/urquell.html

heres one I did a couple of years back
I think i used Wlp 800 though
HBW I think has the real deal now.

Style: Bohemian Pilsner
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 30.75 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 21.65 l
Estimated OG: 1.049 SG
Estimated Color: 9.0 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.13 kg               Pilsner (2 Row) Ger (3.9 EBC)            Grain         1        84.8 %       
0.44 kg               Munich Malt (17.7 EBC)                   Grain         2        9.0 %         
0.30 kg               Caramel/Crystal Malt - 10L (19.7 EBC)    Grain         3        6.2 %         
65.00 g               Saaz [4.00 %] - First Wort 90.0 min      Hop           4        33.8 IBUs     
25.00 g               Saaz [4.00 %] - Boil 15.0 min            Hop           5        5.5 IBUs     
1.16 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
0.58 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         7        -             
23.00 g               Saaz [4.00 %] - Boil 2.0 min             Hop           8        0.9 IBUs     
1.2 pkg               Urquell Lager (Wyeast Labs #2001) [124.2 Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.87 kg
----------------------------
Name              Description                             Step Temperat Step Time           
Mash In           Add 11.38 l of water at 75.9 C          66.7 C        60 min               

Sparge: Batch sparge with 2 steps (7.88l, 14.38l) of 76.7 C water
Notes:

[mr hoppy]

Having had a go at a triple decoction mash (although I ignorantly used normal pilsner malt rather than the fancy an expensive Bohemian floor malted stuff) I reckon it work best with more than one brewer so that both mashes could be monitored properly.

Pilsener Urquell used to be fermented in barrels. Does anyone know if they were lined with pitch, or unlined like whiskey barrels...

EDIT: Ok, I see it was lined with pitch from conifer trees - how hard can that be?