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Pilsner Urquell Style Beer Recipe D.I.Y.

Pilsner Urquell Style Beer Recipe D.I.Y.

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Pilsner Urquell Style Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pilsner Urquell Style Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

  • Beer Style: Bohemian Pilsener
  • Recipe Type: all-grain
  • Yield: 9.51 US gallons
  • Original Gravity: 1.051 (12.5° P)
  • Final Gravity: 1.010 SG (2.5° P)
  • Alcohol by Vol: 5.3%
  • Color SRM: 4.3  Color Sample 
  • Bitterness IBU: 44.0

Ingredients:

  • 15 lbs 0.5 oz – Bohemian Pilsner (1.8 SRM) (Grain)
  • 2 lbs 1.1 oz – Munich Malt (4.8 SRM) (Grain)
  • 15.0 oz – CARAHELL (12.7 SRM) (Grain)
  • 4.6 oz – Saaz [3.6%] – Boil 90 min (Hops)
  • 1.7 oz – Saaz [3.6%] – Boil 15 min (Hops)
  • 2.8 oz – Saaz [3.6%] – Boil 3 min (Hops)
  • 1 pkgs – Urquell Lager (Wyeast Labs #2001) (Yeast)

Directions


All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 15 lbs 0.5 oz – Bohemian Pilsner (1.8 SRM) (Grain)
  • 2 lbs 1.1 oz – Munich Malt (4.8 SRM) (Grain)
  • 15.0 oz – CARAHELL (12.7 SRM) (Grain)

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 1554F and hold for 60 min.

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2
  • 4.6 oz – Saaz [3.6%] – Boil 90 min (Hops)

Add at the beginning of boil.

Step 3
  • 1.7 oz – Saaz [3.6%] – Boil 15 min (Hops)

15 min before the end of boil.

Step 4
  • 2.8 oz – Saaz [3.6%] – Boil 3 min (Hops)

3 mins before end of boil add the above.

Fermentation Through Bottling Pilsner Urquell Style Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast #2206 lager yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Pilsner Urquell Style Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by maatcheck from Pixabay

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