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- Product Details
- If we had to pick just one style that embodies everything a beer should be, Czech Pilsner might be it: this lager showcases both malt and hops but allows some expression of yeast character; mellow enough to drink a few half-liters but technical enough to demand care in brewing. Clear, deep golden color, foamy white head, medium-full body with caramelly malt and spicy hop character, firm bitterness giving way to a soft finish.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Czech Pilsner All-Grain Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1047 Total Time to Make 2 months
- 4.9 / 5.07 ReviewsAwesome!!Pilsner Urquell is one of my favorite pilsners and we travelled to the brewery in the Czech Republic some years ago (i lived in Germany for 12 years due to military service). This was my second all grain brew and my first lager). When I placed my order, I asked NB to substitute the yeast for Wyeast 2001 Pilsner Urquell Lager, which they did. This brew nailed it! Used Beersmith to prepare my recipe and hit my target OG and FG. I find myself keeping my nose in the glass because the smell is just like all those pilsners I was served in Germany. The hop and malt balance is great with a hop bite up front and a soft malt finish. Clean and crisp. Spending a Saturday afternoon enjoying some on the deck right now. Will be brewing this one again! 5 stars!! Next up: Bavarian Hefeweizen in primary, Oktoberfest in planning.June 2, 2012Best Pilsner Recipe Ever!This is an awesome recipe I brew every summer. It's the perfect beer for a hot summer day! I use gelatine clarification to make this beer turn out crystal clear.February 28, 2017Purchased
1 year agoCzech Pilsner ReviewAll I can say is my neighbors have requested anotherOctober 1, 2015Best Summertime Brew EverBrewing a lager in Texas in the summer is a bit challenging, but this one is worth the trouble. I used the Brew Jacket system to ferment this at 56 F, with a diacetyl rest at 66 F and lagering at about 38F (this is just a guess) for three weeks. I used two packs of Wyeast Czech Pils (2278)instead of a starter. ABV is 4.4% the same as Pilsner Urquel, and it is eminently quaffable. It is light, refreshing, and the Saaz hops shin through. Who knew that such a simple grain bill could produce such a great beer.
As for Jim's review below, where his beer was still a bit sharp after a few weeks in the bottle, Wyeast says that this strain produces some sulfur at cooler temperatures (which is why I stayed at 56F), but that should go away after a bit of lagering. I had just a barely noticeable bit of sulfur after fermentation, and none at all after 3 weeks of lagering.July 25, 2017Purchased
3 months agoVery first ALL GRAINThis beer is likely the clearest beer with the cleanest white head that I've ever made. Two weeks after bottling, the carbonation is perfect, but it's still a bit harsh. Not bad by any means, but maybe it needs a bit more time in the bottle to mellow out just a little bit. I'll probably do this one again in the future.March 22, 2016Love your kits. Ingredients andLove your kits. Ingredients and directions were all perfect. Thanks guys!!February 19, 2016First lagerThis was my first lager I have ever brewed. Currently it is fermenting in a cold storage room and has three weeks before bottling. It looks and smells great! I can't wait to try it.February 19, 2016
- Browse 4 questions Browse 4 questions and 10 answersDo the grains in your all grain kit come milled, or will I have to do that myself?BEST ANSWER: Hey David,
The all grain kits can come milled or unmilled, that is a choice made when you place the order.Can you double mill the grains for BIAB technique?BEST ANSWER: You can but I would just Set your grain mill rollers to a smaller gap.Last question, I promise. The optimum temperature for the yeast is listed at 48-58 F. For the secondary fermentation, do I keep it at this temp or do I go to 39-41F or lower as many of the posts I have read on lagering recommend?BEST ANSWER: I've always done the secondary at colder temperatures down in the 37 - 39 degree range. Lowering the temp about 1 - 2 degrees a day from the primary temp you had it at. By the time you are in the secondary the yeast has already done the majority of the work so, from my experience it's all about cold conditioning and not fermentation at this point.Do I need to do a Dialectic rest for this beer? If yes, can you give me some guidance as to temperature and timingBEST ANSWER: I did not do a dialectic rest on my batch. I mashed at 151 for 60min then batched sparged with 1.5gal at 168 for 30min then again with 3.5gal at 168 for 30min. I fermented at 55deg for 2weeks then secondary at 60 for two weeks bottled and aged a month turned out great!!!