Stop Whispering – Pilsner

This is a modern pilsner recipe. This was created for my father in law, who although happily tucks away lethal Belgium beers is partial to a pilsner. I also wanted to use some of the Nelson Sauvin hops.

Mashup results
So the mashup went really well. I kept the wort at a steady 67oC for 60 mins and a rolling boil for a further 60 mins. The colour did come out darker than I was expecting, but happy with results so far. Top tip! Don’t leave the house when doing the boil just I case it gets a little feisty.  I spent the next 20 mins scrubbing mark off the ceiling.

Tasting results
First tastings not so good, the brew seems a little sour. I’m not sure if this is the hops or the batch has been infected. Fermentation still working after 2 weeks i’m going to leave for a further week to see if improves flavour.

PPG: Points per pound per gallon – This is the gravity points that you would get if you extracted 100% of the sugars from a pound of this malt into a gallon of water

Degrees Lovibond is a measurement of the color that a malt or sugar will contribute to a batch of homebrew beer

Indicates how the fermentable is used. All grain brewers will typically select mash while extract brewers will typically select extract or steep. For fermentables added late in the boil such as sugar, select late (late addition).

Alpha Acids are the compounds found inside the cones of the hop plant and contribute to the bitterness of the beer

IBUs (International Bittering Units) are a measure of a beer’s biterness, or in technical terms, the amount of alpha acids isomerised by boiling wort. Brewgr estimates IBUs using either the Tinseth or Rager formulas

Apparent attenuation is the percentage of sugars that the yeast will convert into alcohol and carbon dioxide during fermentation