After lagering is complete, bottle or keg as usual. Rack to secondary and lager for 4-6 weeks at 40 ☏ (4 ☌). Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 ☏ (18 ☌) is advised. Ferment at 50 ☏ (10 ☌) until signs of fermentation have slowed considerably. Boil 90 minutes, adding hops at times indicated. Mash out, vorlauf, and then sparge at 170 ☏ (77 ☌) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. The main mash should now settle at 155 ☏ (68 ☌). Stir the decocted portion back into the main mash. Boil for 15 minutes being sure not to scorch the grain mix. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. (14.2 L) soft water at 142 ☏ (61 ☌) and hold for 30 minutes. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. Second, a triple decoction means a long and rigorous brew day for the brewer. First homebrewers don’t often have access to undermodified Pilsner malts these days. For three reasons we have decided to change up the classic recipe. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts.
The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. Wyeast 2001 (Pilsner Urquell H-strain) or White Labs WLP800 (Pilsner Lager) yeast (3 qt./3 L starter) Brew this clone with soft water.ĥ.2 AAU Saaz hops (80 min.) (1.3 oz./38 g at 4% alpha acids)ģ.2 AAU Saaz hops (45 min.) (0.8 oz./23 g at 4% alpha acids)ģ AAU Saaz hops (25 min.) (0.75 oz./21 g at 4% alpha acids) Brewed in Plzen, Czech Republic, Pilsner Urquell is the original Pilsner beer.
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