In 1842, at this brewery in Plzeň, brewer Josef Groll introduced the world to the first golden ‘pilsner’ lager, and changed beer forever. His invention soon became the most popular style of beer on the planet.
20 LITERS | ABV 4.4 | IBU 40 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.009
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• PRONOUNCE URQUELL AS "OUR-QVELL" WITH THE OU BEING A LONG "U"
• PILSNER URQUELL MALT THEIR OWN BARLEY AND USE ONLY THAT IN THEIR BEER
• THE MALTS IN THE RECIPE ATTEMPT TO REPRODUCE THE FLAVOUR OF THE MALT IN THE CZECH BEER
• THE MASH IS A TRIPLE DECOCTION - WATCH VIDEO
• THIS RECIPE USES A SINGLE INFUSION MASH FOR SIMPLICITY
• BEER IN THE TRADITIONAL OPEN WOODEN FERMENTERS IS USED TO COMPARE WITH BEER MADE BY MODERN PRODUCTION METHODS
MASH:
• 3800g GLADFIELD PILSNER 1.6 SRM
• 56g GLADFIELD TOFFEE (CARAPILS) MALT 7.6 SRM
• 56g GLADFIELD MEDIUM CRYSTAL (CARABOHEMIAN) MALT 50.8 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
OPTIONAL - ADD FOR AUTHENTICITY:
• 1g GLADFIELD MANUKA SMOKED MALT 2 SRM
BOIL:
• 52g SAAZ 4.0% AA @ 60 MINUTES
• 28g SAAZ 4.0% AA @ 30 MINUTES
• 28g SAAZ 4.0% AA @ 15 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 800 PILSNER LAGER
• 2ND CHOICE: WYEAST 2001 URQUELL
