Pro Brewer TIPS for GREAT Pilsner!
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- เผยแพร่เมื่อ 1 มี.ค. 2024
- In this video Nate shares some straightforward recipe ideas for a GREAT pilsner. Great pilsner does not have have to be overly complicated; in fact, sometimes trying too many things all at once can muddle the outcome.
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About Tree House Brewery & Nate:
Tree House Brewery, a world-renowned craft brewery, was founded in 2011. It has matured into a six-facility operation where we aspire to make the best beverages possible and serve them in the most comfortable and memorable environment possible. It is the largest direct-to-consumer brewery on Earth.
We are located in Charlton, Sandwich, Tewksbury, and Deerfield, Massachusetts, for retail sale of our beer, spirits, coffee, and more. In Woodstock, Connecticut, we feature a varied menu of house-made beer and inventive cider.
We aim for our products to exist at the intersection of exceptional and accessible.
If you have yet to visit us, we encourage you to do so!
www.treehousebrew.com
Nate is our co-founder, founding brewer, and CEO.
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You make great points of keeping the Pilsner recipe simple! I love your videos because you keep them simple with no annoyingly loud intro or background music. Your videos are clear and concise! Your beers are my hands down favorite 🍻
I've been a pro brewer for 9 years. I've made hundreds of thousands of litres of IPAs, Double IPAs, countless Hazy Pale Ales and Hazy IPAs, but my go-to beer is a good Pilsner, especially a good NZ Pilsner (it's where I live). Must contain Motueka for that limey goodness, and preferably one other NZ hop. I love to have a 10 minute addition then a whirlpool addition and usually no dry hop. The way the aroma hops react with the lager yeast really brings out that lemony character!
The quality of these videos and their information is outstanding. They just keep getting better. Keep it up guys.
Glad you like them!
A well done pilsner slaps on a hot summer day!
Spalt was misspelled as Splat.
I like the sound of it....splat hops
A pils off those side pull LUKR taps are life changing !
Agreed, but more appropriate for Czech style Pilsner vs. German Pils.
Whoa! That was some serious shade thrown at 34/70! Cheerio and acedAldehyde?? Nuts! I love that yeast!
Shots Fired! But he's only talking about Fermentis's dried variant; there's other 34/70 liquid strains available to home brewers. ;-) Most 34/70 variants have kinda crappy flocculation, too.
I’ve had good luck w 2 packs of 34\70 my pallet not super refined but never experienced his shade
I can't get 34/70 to work for me. I hate it from the depths of my soul and I agree with Nate completely. It was the first yeast I used and it almost got me to quit brewing since the results always were mediocre. It tasted like flowers and green apples no matter how long I gave the yeast to clean up after itself. I thought I was doing something wrong. But when I switched to liquid yeast, my favourite being WLP833, the results were so much better! If I want to make a lager, there is no way I'm using dry yeast.
@@henrik747 "Yellow flowers" is my personal flavor descriptor dry-hopped Saaz. I can't think of another hop that is so great in the kettle and so terrible when dry-hopped.
Had really good results with 34/70 over 3 beers. Each came out clean, no off flavors or issues with finishing.
Big fan of a 5% inclusion of a light caramel malt like IREKS Crystal Birch or Muntons Caramalt 10 which are both around 5L. It helps with head retention like Carapils, but will add a little extra depth of color and flavor subtle sweetness. I’ll use that in my Festbier recipe, but my Pale Lager recipe is 100% Pilsner or a small bit of Carapils.
I’ve never had issues making lagers with dry yeast. Weihenstephan is so forgiving. Trying Lallemand Diamond Lager in Amber Lager that is fermenting now.
Would be cool to select five homebrewers, give them a recipe (maybe one you’ve already shared?) and they have to brew the same one. Then you sample the five beers to note the differences based on their brewing process. Would be cool to see the variances.
noted!
Great stuff as always! Thanks
you got it
As always, amazing content. Keep up the good work Treehouse! 🍻🍺
Thanks for generating educational content
you got it!
I love these videos, thank you for sharing another recipe! I could watch this type of video for every beer style, they’re packed with great insight.
Love your content and someday I’d like to enjoy your beers!
Perfect timing. I'm brewing a couple lagers for my daughter's wedding. I'm going to go with Tettnang for Lager #1 and Ariana for Lager #2 as the flavor addition. Both us Magnum for the bittering addition.
Cheers, hope you started early enough =)
@@patrickglaser1560 I hope so too :-) I am cutting it close. Wedding is 3 months away…. So I’ll be cutting it close
Good choice!
@pschannel6685 heh treehouse is more knowledgeable than I, but I think you're in the clear;)
Found tree house on youtube love the videos cannot not wait to visit one much love from Australia
This was the best! Thanks so much - I love watching the macro videos but these types of videos are heaps more interesting. Will give this recipe a go :)
great video
Interesting process on the pilsner brewing method. Thanks THBC.
Our pleasure!
great video! thanks a lot for sharing. would be awesome to see more like this, cheers
I am sure you have seen but there are a couple of others on the channel
I love these recipe vids. Thank you for these. I think a diacetyl vid would be nice. And Possibly a quick discussion about when to rack off yeast and lagering temp ranges.
Enjoy your videos and a good pilsner as well
Glad you like them!
G'day Mate, First time watching you channel. Love this vid, it is unlike others as a novice home brewer it is inspiring. Ceep up the good work and I hope you make more like this to encourage guys like me to experiment.
I just did a stout after watching that video. I will now do a pilsner based on this video. Cheers!!!
I’m brewing a Pilsner tomorrow! I appreciate you sharing your thoughts on this style.
Have fun!
This is very encouraging to hear. My 100% pilsner malt/ magnum/Hallertauer Mittelfrüh/3470, pilsner, is ready to be tapped next weekend. Spunded - so it's already fully carbed. Just waiting on the gelatin to do its magic.
Awesome input. My favorite style. I've been fortunate to have been able to travel to some of the great brewing centers of the world and Pilsner reigns #1. And for good reason; beer is a social drink and Pilsners are session beers. Nice to have a few without getting shxtfaced. No offense to the 9% IPA's, just prefer the balance of a top quality pilsner. Thanks to Nate and all from Tree House that put these videos together. Cheers!
Ive come full circle in my beer journey, first seeking the biggest baddest barrel aged imperial stout to the simplicity of a pilsner. Great video. Most people don't understand pilsner and Was hoping you could do a video breaking down some of them:
Czech, German, New Zealand, Italian, American.
Keep the awesome videos coming 🔥
Thanks for the tips. I have been struggling with that not-so-dry aftertaste and have used two dry yeasts recently (novalager and 34/70). Going to try liquid yeast next, thanks!
Love the recommendations to keep it simple. Fermenting with traditional German lager yeasts has been a struggle for me as a homebrewer since I don’t have a fermentation
Chamber or a glycol chiller. I have had pretty good success with NovaLager dry yeast or California lager yeast. Both ferment nicely around 60f, a temp that I can maintain with a tub of water and frozen water bottles.l
Great video and I appreciate the focus on simplicity. I've used acid malt on several light lagers I've done and was curious if there is a percentage level you could identify that tends to adds tartness to the finished beer. I've added around 3-4%, only for PH reduction purposes, and have noticed some tartness (unwanted) coming through even at that low level.
Literally brewing a Pilsner today. Perfect timing!
Great instructions. I see so many people over complicate Pilsners. Decoction, and step mash ,I gave those methods up long ago on Pilsners. Great Job Nate.
keep it simple!
Morning Nate. I've asked before but since you asked - I would appreciate deep dives into your recipes. Super Treat for example - I would like to know as much as possible about Super Treat as I view it as one of your best. Maybe do a deep dive on the whole Treat Family Tree. I would also like to be a guest on the video. 😊
Good video, would like to see more content on how you approach yeast & water chemistry.
noted!
Love this video! You are preaching to the choir here, so no convincing is necessary when it comes to anything German, especially pils. I would love to know more about why Jever tastes like it does. I've only had it a couple times, but wow.
Nice vid! American Pale Ale and Wheat beer recipes would be nice to see. Cheers! 🍻
Brewing a czech dark lager this week. Im nervous. Lol. Thanks for reaffirming the simplicity.
no need, keep it simple :)
I've often heard brewing a pilsner really shows how developed you are as a brewer - there's nothing there to hide mistakes.
I’d love one on water treatment. I know you won’t tell your balance but some basic thoughts around salts and ph would be super. 🎉
noted!
Every time I do a lighter lager I've gotten that cereal/cheerio taste you mentioned. I'll have to try a different yeast next time.
It'd be interesting to hear about your challenges with starting and growing your brewery and things you've had to learn/implement in your approach to the business.
saving that for the book... :) our challenges have been extraordinary and very unique to Tree House.
We need to get you on the Squatchy Brew Dude Brewery Visits 😂 You are making me thirsty Bro🍻Also need to serve on a side pull tap🔥I myself have really begun to appreciate a well made Pilsner🍻Live Well👊
Great video, three more advanced questions for you:
1) for the flavor/aromatic additions with noble hops is it a bad idea to add the at hopstand/whirlpool temps of 170F if I target IBUs properly with an initial bittering charge? In other words do these ones need a higher temperature to express themselves properly
2) What are your ideal PH targets at various stages? Starting kettle PH, Post Boil PH, post fermentation PH? I've read that acid additions in the boil can be beneficial
3) if one wanted to make an Italian dry hopped pilsner, what generally should be the hopping rates in whirlpool & dry hop
Beautiful foam on the glass in front of you! I know some people say no to a high alpha bittering hops, but I think it’s a good idea to keep down the vegetal matter with the low AA% we’re getting with some noble hops these days.
Definitely
Magnum being a good one for sure.@@treehousebrewco
Great video, what about a small video focused on pH - what range, where to hone ph in the brew process like mash, boil etc…
In a world will so many IPAs it is very nice to switch it up from time to time and Pilsner is a great way to do that. Great video.
Do you have a packaged beer pH target for your Pilsner?
Stick with the classic "kettle hops only" rules for Pilsner, or do you go "rogue" / Italian, and add a little dry hop for American palates?
Been racking my brain and finally figured out your doppelgänger. Josh Brener. Silicon Valley
Pilsner my 2nd fav right behind a true Dunkel and just ahead of Helles.
Great philosophy regarding one of the best styles in human history. K.I.S.S.
awesome video! I'd be great if you could add the F to C conversion for those not familiarized with imperial units :P
10C then 12C for diacetyl rest. I find that kind of low - at my brewery we do 10-12 then 18 for D-rest. You want to turn it up about 2/3 through fermentation, it'll take a few days to get up there. If it doesn't reach 18 it's not the end of the world, but it should be clear of diacetyl in 14 to 16 days and ready to crash. I've also heard of other brewers brewing at 10 and just leaving it there. Takes much longer but I believe at that temp it doesn't really develop any D at all. Depends on how patient you are. I've never tried it myself bc we don't have the luxury of that much time.
Thank you for this video! Can you comment more on water? I was under the assumption that german pilsner has more of "bitter" water profile and I use a decent amount of gypsum to boost the perception of bitterness. It sounds like I'm approaching this from an incorrect place. Should I just be using a softer water profile that would be in a czech pils for my german pils as well?
No response?
Yum. I like to throw a bag of chit malt in mine. Super low color and flavor, but improves foam a bit (in my experience)
Also, there are some great noble style hops that are not the classics. Celeia, Contessa, perle, Herbrucker, Mount Hood, and I am sure many others.
Great video. Would love to see an explanation on it to Italian and Mexican style pils
How much chit malt do you use? I've found if I go over 10%, then I start to get haze for quite a while from the chit malt without a protein rest.
@@adamarndt7617 usually below 10%
Our pilsner is like 5%
Our IPA is like 9.
Usually work in half bags or whole bags depending on the size of the beer overall. And it has a lot of protein, so that checks out
@@derDKP Thanks; good to hear how others are using it.
im doing a pilsner recipe as im writing my comment to you. i was curious how much hallertau do i need to use to make it very floral. i want more then a faint hop aroma. something like 4 oz at 10 minutes followed by a bittering hop of herkules ? i also have some savinjski golding id like to throw in the mix. ive made pilsner before but i cant seem to make it floral enough. thank you. ps i love the beers you make they are top notch!
Temperature in Celcius as well would be handy.
Sounds lovely. It's have to bottle my beer, can Lagering in the bottle work? Or does it have to stay in contact with the yeast?
Thanks Nate! I have been brewing pilsners for a while now. I started using 34/70 and they were good. I recently (my last 3 Pilsner brews) have used 2124 and the difference was incredible. I was psyched when you confirmed that choice. Are there any other strains that you might recommend?
Video idea! A run down of your yeast choices for different styles that you brewed as a home brewer. I hope you saved your notes!!! 😂
Thanks for your continued commitment and contributions to the community. 🍻
sadly I don't have yeast notes but my memory is strong from that traumatizing time...
Any thoughts on fermenting at higher temperatures under pressure? Also, is lagering in the keg, after adding some co2, ok?
I left my lager (used s-23) in my beer fridge for the primary and then immediately racked into keg and put it back in the fridge to condition. I've already pulled a few beers off. Should I pull it out and let it come up to upper 60s to try to promote the yeast cleaning up or has that ship sailed?
Curious to know if you (or anyone) has any insight into the technical reasons why craft breweries in the US (historically at least) have made pilsners that tasted so different from European styles, e.g., sweeter, less bitter, etc. Perhaps this would help us home brewers improve our European style lagers (including helles). Thanks for another concise and informative video.
I could make a few educated guesses... A beer turns out the way that it does due to a series of choices the brewer makes. Poor assumptions about lager beer are common and those less versed in expectations probably don't hop them to the level that would be stylistically appropriate in Germany. If we wish to make a beer that is less sweet and more bitter, we can mash lower and use a larger hop charge. Or we can use a higher attenuating yeast. So many tools in the arsenal!
I wish you would add one bigger pilsner into the mix. Something in the high six to seven percent abv range.
😋😋
Great video but can you please add Celsius temps in your pop up's for us Southern Hemispherean's👍🏼👍🏼
Id love a vid on Hefeweizen!
Noted!
@5:05 - splat hops, Better than. Spalt! lmfao!
Treehouse in my opinion was one of the first breweries to introduce hazy/juicy IPAs to the masses (The Alchemist, Trillium, Hill Farmstead) as well. What was the reasoning behind going forward with this style? It made a huge dent in the brewing industry so it's very fascinating!
we have always simply been chasing a flavor profile we like
🍻
hi ellen
How do you test for diacytyl
I’ve been experimenting with adjusting pH throughout the process, and it’s benefitted my lagers in particular. Do you typically adjust your wort pH before pitching your yeast to target a specific value?
we don't adjust the pH of our wort after boil.
Glad to hear someone else doing this. I mash around 5.5 pH to try to drive an extra point or two of attenuation, then end-of-boil acidify to 5.0 for Helles; 5.1 for Pilsner so far. I really like the results. 1.007 is the lowest FG I've managed to get; I'd love to get one more point drier...
I love the videos but I think it would be great help if you had one with brewing terminologies! I, and maybe others who are also new, had to google some terminologies to follow along, such as grist, and I think if you had a more in-depth video on terminologies, methods, etc. that would be great help to us trying to learn! Thanks again!
Great suggestion!
Do a tasting Of rice lagers
Bring back Golf Pils or another super drinkable Pilsner. We haven’t stopped in the last few opportunities because of it
interesting, I am sorry to hear that. you don't enjoy the dry-hopped Trail renditions?
@@treehousebrewco as an occasional one off of course, but golf pils was the crushable one that we would love to buy cases of. Still need to try your new light
Blind tasting of Trail w/ and Nate guesses the hop variety.
What about pressure fermenting lagers? Could there be a video about that topic?
have tried many different methodologies for fermenting lager and surprisingly in spite of taking back roads we always wind up about the same place if care is taken.
@@treehousebrewco But your size fermenters are going to have enough hydrostatic pressure on the yeast that it's going to behave like a home brew level fermenter with quite a bit of head pressure anyway, right?
Great Video. Love the content.
Video suggestions:
1. What's the difference between lagers & ales (brewing process, brewing time, etc.)
2. Why doesn't Tree House sell beer at liquor stores? (Interested in your thoughts. I've heard there's a significant cost for distribution & to the liquor stores. Plus, stores may not know how to refrigerate beer properly)
Diacytal test please :)
Seconded! Need some authority on this topic!
Sulfur: Is it ok / "fresh beer taste", or avoid it so RateBeer nerds don't count you down for (authentic) "flaws"?
Can you tell me how you get a head like that? Looks like straight cream. Is it a side pour faucet?
Side pull yes
Used to brew Pilsners, named them Zilsner, you guys are welcome to use the name I didn’t copyright it.
Video Idea: Treehouse Flagship IPA taste test. Julius, Green, Haze, Sap, all the OGs. Can Nate guess them all correct 🤔
this would be too easy, but perhaps a tasting of beers in the same family could be in order.
Pilsner yo
We're not all on planet Merica, a celcius example is always appreciated for the rest of us. Keep up the great content, cheers from down under.
noted
I agree that simplicity is elegance. I worked in the culinary world for years. The same
holds true for food.
How about doing a British beer. I feel British styles do not get as much shine nowadays.
yes!
Any filtration or fining agents?
never. time.
Same video but for Mexican lager
He goes into what his ideal Mexican lager would look like in the parallel blind tasting of multiple Mexican lagers video; you have to read between the lines, but...
Would love to understand why beer ( definitely a NE style hazy ipa) is not a uniform thing across the country?? For example you go to Florida where you think tons of fresh Citrus fruits and a beach vibe the have “hazy” IPAs but it’s nothing close to what we view as a Hazy IPA… they look light in a yellow color and not much of that flavor you would hope for.. just curious.. Absolutely Love your product and channel
not sure but I see a lot of beers chasing a milky yellow color these days at the expense of texture and drinkability
Splat??? 😁
1. Pilsner Malt
2. Hallerauer Mittelfruh
And then a whole lot of not fucking every tiny little detail up.
Basically yes
Time is something you need to brew good lagers. I dislike the guys on the tube who rush lager fermentation. Be patient and you will be rewarded
time is non-negotiable
Can you address 'conventional wisdom' that using straight distilled water is not good? I tend to start with distilled or RO and add minimal salts to get an appropriate mineral profile for lagers but never tried it without any mineral additions.
They say distilled won't supply needed minerals for healthy fermentation etc .
I can't speak as the be all end all authority, but I've made lager with distilled water and it turned out completely fine and fermented to expected attenuation. You pick up a lot of minimality from barley itself, which almost no one talks about
@@treehousebrewcoThanks for the comments! Good point about mash providing needed nutrients for yeast - maybe barley knows what it's doing?!
You CAN use distilled water, and Pilsen water is pretty close to distilled. Lots of folks say that both the mash and the yeast should have a minimum of 50 ppm Calcium, but the grist will give you 35 ppm Calcium by itself. Calcium helps provide heat tolerance to the amylase enzymes, so there might be something said to targeting 50 ppm Calcium to keep the Beta activity up to dry the beer out as much as you can; 50 ppm is also stated as the ideal minimum for yeast health and it's important to flocculation. -It might take longer to get the yeast to flocculate without it.
Is also hard to get the pH low enough with just distilled water and 100% Pilsner malt in the grist without any added calcium; either calcium or that 2-3% acidulated malt will help get the mash pH in range. (Play with it in your brewing calculator and you should see it.) Czech brewers don't use acid, acid malt, nor salts; they rely upon the decoctions to drive the pH down into the ideal range. (Yes, decoction boils pull down the pH, too.)
A lot of lager content recently
Brewing pisss water
Spot on guys! The “full circle” you speaking is definitely a reality for most as we go through our individual craft beer journey. Your lager program is fantastic. When you made the original bar the classic bar in Charlton I was over the moon. As a brewer, I believe that producing quality examples of these classic styles is a true test of one’s brewing process. Nothing can be hidden in such elegant, yet simple beers. You and your team do it right! Much respect. Trail is a solid beer and your different hopping and conditioning methods are world class. I share it with friends across the country and everyone gives treehouse much respect. Here’s a video of an amatuer review of brisk and whisper from some of my friends in Minnesota if you’re interested. Cheers from Uxbridge! th-cam.com/video/DrppBfdDu7w/w-d-xo.htmlsi=DbNDkvs8SnRrLwL6
Awesome video, pilsners are a must in your beer fridges. Q) who is the one that creates all the witty easter egg pop culture sayings that are stamped on the bottom of TH cans? Thanks again.
it's a group effort