Brewing Pilsner Urquell
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2023
- In this video we brew a clone of the famous first Pilsner type beer, the Pilsner Urquell.
Recipe and batch - share.brewfather.app/ofi5Q9xB...
Patreon / thenextbatch
If you want to get Brewfather and support this TH-cam channel at the same time - use this URL and register you account - brewfather.app/?via=tnb
Cheers/Skål!
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In my opinion, except for the name, canned Pilsner Urquel has nothing in common with tank Pilsner served in Czech pubs. These days they fill cans with a disgusting liquid that I call "Euro-beer". I'm not even surprised that home-brewed beer tastes better than what is supposed to be a legend in the beer world.
Thanks for the great video!
Our brewery is only able to cover the home production, the rest of the world gets to drink Pilsner brewed in Poland and previously South Africa (not sure if they still do it there). What gives proper Pilsner the exceptional taste is the local water, which cannot be replicated elsewhere. Sometimes supermarkets import the foreign type, because it's cheaper, and pretend it's the real deal - that would be what you call "euro-beer", you can tell them apart via the production code on every bottle/can.
Agreed! I drank Urquell from tap in Prague this summer and it was so much better 😊👌🏻
Yep definitely on tap in Czech republic, it's very different and a lot nicer and smoother!
Salts dissolve and distribute perfectly well in hot water. I always add them when circulating and heating to strike temp before adding grain.
Hi, first time here so glad for the English version. Really enjoyed the level of detail of the video. Love your setup wish my brew area was so pristine 🤣
Hey Mark 😀 Thank you!
Great video! Thank you for doing another english brew video. You have such a good process start to finish. Cheers!
Thank you! 😀
I am planning on brewing Pilsner Urquel in the future and found your video informative. You have a great brew house. I
Thank you! 😀 Good luck, it's a great beer if you brew it correctly! 😊🍻
Pilsen was never part of any other state but Czechia. Yes, we have been occupied by other powers a few times, but our country never ceased to exist, it's one of the oldest in Europe, continuously in the same borders a true Heart of Europe. Either way, you cannot replicate Pilsner Urquell outside of Pilsen, because our water is special - you can't actually get it outside of Czechia, because the brewery isn't big enough for a worldwide production. We take care of that in countries like Poland and, frankly, that Pilsner Urquell tastes like crap compared to the real deal, but what can you do, it's close enough to satisfy export - definitely do give the original a try if you ever visit our country!
Hey! Thanks for the insight 😊 Forgot to mention in the video, but I was in Praha/Prague this summer and tasted Urquell from tap and it tasted so much better than from the can 😊👌🏻
@@TheNextBatch I hope you enjoyed your stay and liked the food and drinks! Prague can be a bit pricey, but it's a beautiful city. The only Scandinavian country I was able to visit so far was Finland, but your homeland is definitely on the list too 👍
No worries, mate. Your DIY "Pilsner Urquell" looks good. I can't judge the taste of yours as it you are too far from Pilsen to take a trip and do some tasting. The look is quite similar to the beer you can get directly in our brewery cellar. It's made according to the traditional recipe, non-filtered, resting in large wooden barrels. It's done to match the mass produced version to keep the quality standard. But "pilsener" tastes like this one. I always struggle a few days while drinking regular PU after our visit of the cellar. You need to get this one directly from source for sure.
Thanks for the video
Nice!y done. Great delivery in Engish.! Thanks much.
Great video ❤
I did a similar recipe. Just finished off the keg. Definitely drinkable but it was very plain and slight "vinyl" tast early on. Ended up adding some dry hops just to make it interesting. Those aged out pretty fast too. Id be happy to have success with any pilsner. Seems like the simplest beers are the hardest. My ipas and imperial stouts turn out great.
Great video and keep it up.Just wana say its not rly correctly to say that watter salts sink down on the bottom.They dissolve in the watter and merge with it. 👍🍺🍺
I've seen it! 😀
Skål! Flott video, som alltid. Jeg ble inspirert til å teste oppskriften din. Har prøvd noen lagertyper før, men ikke funnet noen som kan bli huspils ennå. :)
Takk, do it! 😀 Det er utrolig gøy å brygge lagerøl, det krever mer orden på prosessen, men resultatet blir glimrende når det sitter! 😊🍻
yes thank you , your english is much better than my Norwegian
Good work 👍
Cheers! 😊
Er vel en type øl jeg bør brygge snart. Flott video👍
Hei Bikkja! 😀 Dette er skikkelig godt øl, så sett i gang! 😀🍻
Great tip on when to add brewing salts (5:00)-on top of the mash. I always find I have to scrape the bottom of my Anvil Foundry so that I don’t get the dreaded E3 error code. 🍻
I've had it happen on the mash and boil also. Ruined a batch of weisinboch. I found adding more water to the mash helps. Plus less to boil off if I can keep it close. Never had a problem with efficiency even with 2qt per lb. Honestly, numbers are usually slightly higher than target preboil gravity.
Amazing .... from Handsome Brewery 🙂
Cheers! 😊
Thanks for doing it again. Is their a way to have youtube do CC in english? Norweigan is nice to near but I have no understanding of it.
Great video. Sissy hands 🤣
Hehe 😁
Wow! Made in english please. I love your videos.💘💘
Love it ! More in english please.
More in English is coming 😊
Amazing video! Thank you 😮😊
Thanks 😃
Good video! You have 01C as the style in the Brewfather recipe, I don'tsee lat one listed as a style in Brewfather. Can you explain this please? Cheers from Australia.
The Urquell that we find in cans here in Norway has not the same flavour or alcohol content as the original one, it is as you say watered down.
The difference in the sharpness of the bitterness is most likely down to the water profile; going a little higher in sulphates will fix that. the recipe I use is the one written by Chris Colby, which has an identical grain bill but only 30 IBU, and that works well for my test buds.
Yeah, it didn't taste right! 😊 I forgot to mention in the video that I was in Prague this summer and it tasted alot better there. Do you have a link to the recipe you use? I based mine on BYOs. When it comes to the bitterness I liked my softer bitterness better then the cans, so I guess I'll try a bit more sulphates next time, but I will not try to match the Urquell cans bitterness 😀 Good to hear I-m not the only one wanting less IBUs! 😀
@@TheNextBatch The BYO recipe is written by Chris Colby, so that explains the exact grain bill. I did follow it and did a single decoction, but I don't think it did much for flavour. I reduced the IBU because I thought that what the recipe called for was excessive.
Yeah, Pilsner water is special and cannot be replicated, so every Urquell brewed elsewhere won't taste like the real thing.
Have you tried WLP800 yeast (or Wyeast 2001-PC as it is exactly same)? WLP800 it exact Pilsner Urquel yeast strain so would it be better than WLP802? Should i use WLP802 or WLP800?
Such a good video, really enjoyed it, hope to see more video's in English!! Will try your recipe with the lower IBU you suggested one day for sure. Perhaps consider mixing in your grain in smaller increments to increase to help increase the efficiency you have been struggling with. Adding a kg at a time giving a good stir each time really helps I find! Cheers
Thank you! 😊 Slow and stir does the trick 😃👌🏻🍻
Great video, cheers.
I always perform a D-rest about 10 days into fermentation for two days. Am I wasting my time doing this?
Hey, you are not wasting your time doing a diacetyl rest at the end of fermentation. I also do it by bumping the temperature up to 19-20C when the FG is a few points away 😊
I dont get adding salt after mash in. Dissolve before mashin everytime.
I was at one point told that this was the way to do it, but I’m back to adding the salts directly in to the mash water
Hey what's that thing you've added to help get the boil going? Sounded like you called it an outboard motor...
Yeah I called it an outboard motor as a joke. Like the ones boats use.
Guess the correct term would be external heater or heating element 😊
Flott video, har selv laget flere batcher med pilsner og har derfor et spørsmål til deg. Tidligere har jeg brukt et steg malting, og har alltid fått klart øl ,men har nå investert i en Braumeister. Har kjørt to brygg på Baumeisteren og ølet blir ikke klart. En batch med et steg og en batch med flere steg. Kvernet maltet på 1,4mm. mesket på 90min. hva kan gjøres for å få klart øl igjen?
Hei Bjørn!
Om man får klart øl eller ikke har (etter min erfaring) med det som skjer på gjæringskaret å gjøre. Type gjær, om man cold crasher, og om man får med seg noe av bunnfallet over på flaske/fat eller ikke.
Om du i stedet mener at du ikke får klar vørter i Speidelen etter mesking og koking, er svaret et annet. Da kan det være at konverteringen av stivelse til sukker ikke er helt ferdig enda. Dette kan du sjekke med jod-testen. Mesk lenger, selv om en time, i teorien, skal være nok.
Prøv litt finere knusing uten at jeg har noe spesielt grunnlag for å mistenke det som feilkilden. Sjekk også med et frittstående termometer at Speidelen din gir deg riktig temperatur, og korriger om den er feil. Sliter med dette siste selv for tiden og venter på ny tempsensor.
Lykke til! 😀
The Pilsner Urquell we get in Hungary is most definitely not the same beer as the one you get in Czech Republic, 100%. Don't know about other countries, but I would assume in most places it is not the true PU import but a 'clone' of some sort. The real PU is more rich, smooth mouthfeel and smooth bitterness. So yours is probably closer to the real thing :) Cheers!
Yeah, I had a few Urquells in Prague this summer and from what I remember they tasted better than the can! 😀🍻
urquell clone with no decoction?
How long can you store the finished product in the kegs?
Years 😊🍻
Years? I heard that if beer is not pasturized or filtered that it goes bad much quicker. Looks like yours was unpasturized and unfiltered. I'm confused. Also, maybe that is why yours was not as clear as the can, because the can was filtered. Also, that may be why yours tasted better, because it was unfiltered and unpasturized.@@TheNextBatch
link for the spunding valve?
Hey Nick 😊 I got it here, brewshop.no/produkt/utstyr/gjaering/utstyr-til-gjaering/spundy-compact-spunding-valve
To spørsmål, hvordan vet du hvor mye du må bruke for vannjustering ? Og hvor grovt har du stilt inn maltkverna di på ?
Forøvrig artige og interesante instrukser du gir
Regner ut vannjusteringen i Brewfather. Bare å velge kilde og target, så regner den ut mengdene for deg 😊
@@TheNextBatch men vannprofilen er jo forskjellig fra sted til sted ?
380 is inches. 9mm is metric.
Like a royale with cheese.
But still it’s called a Quarter Pounder in Norway 😊
@@TheNextBatch same in uk
Sorry, but you are not brewing Pilsner Urquell. A close facsimile maybe...but not the real deal.
You can’t just throw that away and not back it up with an explanation 😃
If it’s because of none decotation then that’s been debunked long time ago 🍻🍻
You able to explain your reasoning there?
@TheNextBatch Sometimes, it's fun to do extra like deconcoction but if I can get the same results with less work, I'm in! 😂
Youre correct. Clones are not clones. You could get malt and hops from the same supplier they do and youre still getting a different beer. The idea of cloning your favorite beer gets many people into homebrewing, but you learn quick that is not the case.
Enzymes do not care about your time schedule. Mashing for 2.5 hours is ridiculous unless the mash temperature was kept very low during mashing. At 65, 66 Alpha works for about 60 minutes and then denatures. Pils Urquell is produced with the decoction method not with single temperature infusion. Pils Urquell is produced from dextrinous extract, not from extract produced from liquefaction of simple starch, amylose. You skipped conversion, dextrinization and gelatinization. Because of the brewing method you cloned American, home brew style, moonshiners beer.
Who told you that chemicals, yeast nutrient, anti-foam are needed for producing Pils?
Yikes! 😀
This video is not how Pilsner Urquell is brewed in Plzeň, Czech Republic, and why they do it the way they do, but how we can do it ourselves at home, without going too deep in the chemistry.
But I'll respond to some of you statements.
About the one hour time of the conversion, you are right! In theory 😊 The reason mashing for a longer time than one hour still is helpful for a better yield is that all the starch is not "found" at once, so the longer you mash, the more "new" starch will be "found" and converted by the enzymes.
Many commercial breweries mash for 2.5 hours, and they would not do it if it was, in you words "ridiculous" 😊
I also say i the video that Urquell uses Tripple Decotation mashing, and I don't, because of cost/benefit. Most breweries in Germany is no longer using the tripple decotaion mashing method either, so it's not just for moonshiners 😀 On a side note, moonshining has it's cultural values as well, and should not be looked down on, maybe even be appreciated.
The salts and lactic acid, or chemicals as you call it, is needed to get the right water profile, both for creating the correct mashing environment, and taste.
The yeast needs nutrients like nitrogen and zink to do a proper job in terms of making the desired beer.
Anti-foam is for convenience.
Ignore Michael James, he’s an idiot. I’ve seen him post the same comments on literally hundreds of other TH-cam videos.
Great video- looking forward to trying the recipe 👍