Brewing a Czech Pilsner at Room Temperature?
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Күн бұрынIʹm tackling the D&D Golden Sands Brews Basic Lager in this series of brewing D&D beers. With this style I decided to try and make a Bohemian Czech Pilsner, a fresh, crisp, lager traditionally brewed in Plsen in the Czech Republic!
Find out about the history of the Bohemian Pilsner as well as how to brew your own version, and what it ends up tasting like!
What would Beers and Ales in the world of Dungeons and Dragons taste like? Iʹm putting this to the test and brewing the entirety of the D&D Ales list with my own rendition of them!
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Timestamps:
00:00:00 - Intro
00:00:19 - Golden Sands Brews Basic Description
00:00:43 - Bohemian Pilsner History
00:02:12 - Recipe
00:02:50 - Brew Day
00:05:12 - Transferring to Keg
00:06:10 - Golden Sands Brews Cafe
00:06:38 - Tasting and Final Look
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Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 4.7% ABV:
* 4.8kg Floor Malted Bohemian Pilsner Malt (96%)
* 200g Acidulated Malt (4%)
* 70g Saaz (26.2 IBU) @ 60
* 30g Saaz (5.6 IBU) @ 15
* Teaspoon of Yeast Nutrient @ 15
* 24g Saaz (1.8 IBU) @ 5
* Half a Protafloc @ 5
* Wyeast 2124 Bohemian Lager Yeast
* Mash @ 67C (152F) for 60mins
* Boil for 60 minutes.
* Ferment @ 14C for 14 days
OG: 1.048
FG: 1.012
ABV: 4.7%
IBU: 34
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Translated titles:
¿La Bohemian Pilsner MÁS CRUJIENTE que probarás? (Cervezas D&D-Cerveza Golden Sands Básica)
Das CRISPEST Bohemian Pilsner, das Sie jemals probiert haben? (D&D Biere-Golden Sands Brews Basic)
Le CRISPEST Bohemian Pilsner que vous n'aurez jamais goûté ? (Bières D&D-Golden Sands Brews Basi
A Pilsner Boêmia MAIS CRISPEST que você já experimentou? (Cervejas D&D-Golden Sands Brews Basic)
НАЙ-ХРУСТИЯТ бохемски пилзнер, който някога ще опитате
您将尝试过的最清脆的波西米亚比尔森啤酒吗？ (D&D Beers-Golden Sands Brews Basic)
您將嘗試過的最清脆的波西米亞比爾森啤酒嗎？ (D&D Beers-Golden Sands Brews Basic)
NAJBARDZIEJ CRISPEST Bohemian Pilsner, jakiego kiedykolwiek spróbujesz? (Piwa D&D - podstawowe pi
САМЫЙ ХРУСТЯЩИЙ богемский пилснер, который вы когда-ли
Den KRISPASTE Bohemian Pilsner du någonsin kommer att prova? (D&D Beers-Golden Sands Brews Basic)
@NikitaVorontsov Жыл бұрын
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@PatrickSandy78 20 күн бұрын
I'm still enjoying the series. I started playing DnD in the early 80s. Still a huge fan.
@mitchellsmith7348 2 жыл бұрын
Been binging all your videos, surprised you don't have millions of subscribers! Your production is extremely high quality and your videos are incredibly interesting! Thank you for the lovely content.
@NikitaVorontsov 2 жыл бұрын
Thank you so much!! I really appreciate that :) Thanks for watching!
@BrewBrosUK 2 жыл бұрын
Nikita you’re such a moonshiner! We bloody love it 😍
@filmscorefreak Жыл бұрын
Great stuff! Acid malt helps with head retention, so that probably contributed.
@NikitaVorontsov Жыл бұрын
That’s interesting thanks didn’t actually know that
@dt2243 2 жыл бұрын
Lutra is great. But you are 100% correct. You can't beat the proper yeast for certain styles.
@NikitaVorontsov 2 жыл бұрын
100% agree there! I used to be very firmly in "Lutra emulates the style just as well" and it does do a very very very good job, but the crispness of this is something else! Not saying Kveik is crap, it's amazing, but actual lager yeasts are fantastic!
@audleybrewco 2 жыл бұрын
Really enjoying the DnD series mate. Keep it up 👌👌
@NikitaVorontsov 2 жыл бұрын
Thanks very much! Glad you’re enjoying :)
@AndrewLynch9 2 жыл бұрын
My man! Actual lager yeast for the win!
@NikitaVorontsov 2 жыл бұрын
You know it!
@westcoastbestcoast7683 2 жыл бұрын
Looks fantastic!! On your question on favourite pilsners, I’ve just made a NZ Pilsner and it’s blooming lovely!
@NikitaVorontsov 2 жыл бұрын
NZ Pils sounds wicked! The hops with the clean base is just *chefs kiss*
@BrewabitRick 2 жыл бұрын
I love how informative and entertaining your videos are. I brewed a bohemian pilsner last year ( my first ever lager/pilsner) and I loved it. The colour was a beautiful light straw ,the clarity was amazing and the saaz hops 👍 typing in the past but I still have some in the keg as I’ve been drinking it slowly I love it so much it’ll be a sad day when the keg kicks 🙁great vid again cheers 👍🍻
@NikitaVorontsov 2 жыл бұрын
Thanks very much :) That Bohemian Pilsner sounds lovely! Impressed you;'ve managed to keep it for so long!
@ElementaryBrewingCo 2 жыл бұрын
That looks like a very crispy boi!!! Perfect for when the weather warms up for sure!!!
@NikitaVorontsov 2 жыл бұрын
Haha thanks very much! Indeed I’m really looking forward to re brewing something similar for the summer!
@mozz69r 2 жыл бұрын
This looks great, and it's on the list to brew for the summer. The best lager I've made was a pilsner malt / mittelfruh SMaSH with a small 3g/l dry hop, pressure fermented with CML Hell yeast. The keg did not last long.
@NikitaVorontsov 2 жыл бұрын
That's great! Would love to know how it turns out :) That sounds like a fantastic lager you made! Nice and simple, lets the malt shine!
@GraveysBrewery 2 жыл бұрын
I recently ordered some ingredients for a Bohemian Pilsner which, after seeing this video, I'm looking forward to brewing and trying. I forget my exact ingredients list, but I think it'll come with a traditional pilsner yeast, but with only having a small kitchen to brew and ferment in, if I like my resulting brew, I may have to think about a kveik yeast. In terms of favourite, whilst I can't think of a commercial pilsner I liked, I have brewed a couple of American style pilsners which came out very nice, which I might have to look into brewing again. Godd video mate. Cheers 🍻
@NikitaVorontsov 2 жыл бұрын
Oh fantastic! To be honest i've been a big fan of Kveik in the past, but after having the real stuff it really does make a differerence! Hope your brew comes out well though! Thanks :)
@kacerhomebeerbrewing 2 жыл бұрын
Nice looking beer Nikita but to brew closest Czech Pilsner (Urquell) would be better to go with 3 decoction mash steps and 90 minutes boil if Bohemian Floor Malted Pislner been used to get rid off DMS as much as possible. And I would prefer the Wyeast 2001. Cheers mate!
@NikitaVorontsov 2 жыл бұрын
Thank you! Yeah I contemplated the decoction steps but damn that’s just….far too much effort!
@kacerhomebeerbrewing 2 жыл бұрын
LOL yeah I know it's nearly 12 hours shift... hell with that ;)
@TheApartmentBrewer 2 жыл бұрын
Saaz is just so delicious, and its hard to beat a great Czech Pilsner! I know you decided against it in this brew day but I would highly recommend brewing a pilsner starting from distilled water at least once if you can. No doubt you can make a very good pilsner with standard water, but when you get that super soft base, its amazing what it does for the beer, and definitely helps with the "crispness"!
@NikitaVorontsov 2 жыл бұрын
It really is! Lovely hop, although i've found it can be very excessive in high hopstand quantities! You know it might have to be on the list of beers to brew in that case, maybe a future beer i'll try brew properly with distilled water to see if it has much difference! Would love to do a comparison on with/without salt additions!
@kenmcculloch6249 2 жыл бұрын
It’s my favourite lager….my next brew will be a Bo pils…
@NikitaVorontsov 2 жыл бұрын
Very nice! What’s second favourite? German Pils for myself! Love that malt
@ourdubbellife705 2 жыл бұрын
Still trying to make a really good lager. I've had a few that turned out well enough but none that gave me the reaction that you had. Yet. As for my favourite pilsner, it's made by my favourite local brewery, Overflow Brewing. In fact, it's my favourite beer of any kind, the one I'd want if I was stranded on a desert island.
@NikitaVorontsov 2 жыл бұрын
I’d say temp control is probably the biggest thing with lagers, or maybe even just lagering for a long time! Normally I am not patient at all and so end up finishing a keg before it’s even had time to lager, with the last few pints tasting magnificent and making me sad I didn’t wait it out! Can’t say ive heard of it! What makes you like it so much?
@SeanehKelleh 2 жыл бұрын
why not just use less of a more neutral higher AA hop for bittering?
@NikitaVorontsov 2 жыл бұрын
Could have done, definitely, just didn’t see the need to as cost difference is negligible and let’s me use the same hop for fun
@Bergan620 2 жыл бұрын
Bohemian Pilsner is my absolute favourite kind of lager, by far. I have a similar brew fermenting right now, the only difference being Lallemand Diamond under pressure. Do you think the yeast would perform similarly under pressure? The esters, if any, would be suppressed of course, but what about the maltyness and crispness?
@NikitaVorontsov 2 жыл бұрын
Oh very nice! Haven’t tried the Diamond yet! Honestly I’d say it would perform better at room temp under pressure as it would drive the esters down even further!
@Bergan620 2 жыл бұрын
@@NikitaVorontsov Follow up: the brew turned out great. Lallemand Diamond at 18C under 15PSI worked like a charm.
@Tense 2 жыл бұрын
I wonder if the head retention comes from the floor malt? Floor malt is under modified malt compared to modern highly modified malts we use mostly now. In fact I was a little concerned that you only did a 60m mash because floor malt being under modified needs a lot more work to get the starches broken down. But, considering your final gravity it seems it was just perfect anyway. As always amazing video, Nikita.
@NikitaVorontsov 2 жыл бұрын
Could be the floor malt! I seem to recall having really good head on the Belgian Table Beer I did and can't recall if that one was Floor Malted Pilsner. Either way something is working well!! Thanks very much :)
@Tense 2 жыл бұрын
@@NikitaVorontsov Well, your table beer with some few tweaks is currently in the keg as of two days ago. So, I will let you know (probably in discord) in 5-6 days. :D
@NikitaVorontsov 2 жыл бұрын
Can’t wait!
@nh1662 2 жыл бұрын
Did you add any fining agents? Whats the level of carbonation? Looks amazing 🤙
@NikitaVorontsov 2 жыл бұрын
No fining agents other than some Protafloc at 5mins in the boil and about 3 months of aging! Thanks!
@michaeljames3509 2 жыл бұрын
Conversion, dextrinization and gelatinization were skipped, how did you produce Pils? You produced the beer with single temperature infusion, which is the same brewing method moonshiners use for making moonshiners beer, the only difference you used hops and high quality, malt. Temperatures at 65, 66 are used in moonshining due to the high volume of simple sugar, glucose, which Alpha releases during liquefaction. The high temperature denatures Beta, which is responsible for conversion. Moonshiners purposely denature Beta because the complex sugars that form during conversion aren't needed for making moonshine. You produced moonshiners beer that you renamed Pils. It takes two steps to produce malt liquor.
@timmymess4742 2 жыл бұрын
Haha you’re a clown! Get back to the science lab and leave the drinking to the rest of us 🍺
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