Difference between revisions of "Pilsner"
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Latest revision as of 17:41, 15 June 2008
Pilsner refers to a style of light lager originally developed in the city of Pilsen, Czech Republic (formerly Western Bohemia). The style was later expanded to include many light lager beers made with noble hops including American Pils.
According to Wikipedia, the first Pilsner was brewed by Josef Groll at the Burgess Brewery in October of 1842. Using a combination of extra pale malts, noble hops, extremely soft water and Bavarian lagering (cool aging) a new pale beer was made that became quite popular through central Europe. Later as refrigeration improved the style spread to the United States and other countries. After prohibition, variations of Pilsners became the dominant beer style in the United States until the Craft Beer revolution in the 1980's made a wider variety of styles available.
Light to medium body with some sweetness. Noble (Saaz) hop flavor and aroma, but no lingering bitterness. Clean flavor, low diacetyls. Hoppy and malty with no aftertaste. Brewed with very soft water and high hop rates. Crisp, complex and well rounded. Moderate carbonation.
- Color Range: 3.5-6.0 SRM
- Original Gravity Range: 1.044-1.056 SG
- Final Gravity Range: 1.013-1.017 SG
- Bitterness Range: 35.0-45.0 IBU
- Alcohol by Volume Range: 4.2-5.4 %
- Carbonation Range: 2.3-2.6 vols
- BJCP Categories: 2A, 2B, 2C
- Saaz hops
- Light pilsner malt
- Czech pilsner yeast
- Soft (low sulfate) water profile
- Morovian malt and decoction add to malt character.
- Budvar, Pilsner Urquell, Gambrinus Pilsner, Czech Rebel