Falcon Town Pilsner

After trying my hand at lagering with the Caveman Kellerbier, I had a rare saturday night at home with my gal who had some freelance work to do. My daughter was in bed, so I thought “why not brew something up?”. So I decided on a simple extract recipe for a Pilsner that I snagged from John Palmer’s – How to Brew, which is a fantastic reference for learning how to make your own beer.

I’ve renamed it “Falcon Town Pilsner” in honour of my soon-to-be-father-in-law who hails from the town of Sokolnice, Czech Republic, (translates to “Falcon Town” as it is known for the falcons used in the area for hunting). Sokolnice is a mere 300km from the town of Plzeň, where on the 5th of October, 1842, the first cask of original Pilsner lager was tapped. (Read “The History of Pilsner Urquell“)

It’s been lagering in my fruit cellar for just over 8 weeks and I’ll be racking it into a keg pretty soon to welcome the summer beer drinking season. The buttery golden colour and the aroma of the noble Saaz hops create a rather otherworldly aura.

UPDATE: I ended up lagering it a bit longer than I expected, with pretty amazing results. I racked it into a 5 gallon keg at the end of May in order to filter it. (see post “How to filter your beer using a plate filter…”) That means it was lagering for a total of 11 weeks, plus the initial 4 weeks of fermentation. It’s just finished being carbonated and is the perfect beer to welcome the hot weather here in Toronto.

I’ll post a final picture when I have a frosty cold glass poured!!

Here’s the recipe:Carbonation and Storage

Falcon Town Pilsner
Bohemian Pilsner
Type: Extract Brewer: Hoptomology
Equipment: 7.5 Gallon Stainless Steel Pot + 5 Gallon Coleman Cooler Mash Tun
Est Original Gravity: 1.047 SG Measured Original Gravity:
Est Final Gravity: 1.012 SG Measured Final Gravity:
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol:
Bitterness: 51.2 IBUs Bitterness Ratio: 1.093
Est Color: 2.4 SRM Calories: 151.1 kcal/12oz
Ingredients
Ingredients 

Amt Name Type # %/IBU
5 lbs 3.2 oz Briess Pilsen Light DME (2.0 SRM) Extract 1 100.0 %
1.000 oz Pearle [8.50 %] – Boil 60.0 min Hop 2 39.9 IBUs
1.000 oz Saaz [3.10 %] – Boil 30.0 min Hop 3 7.4 IBUs
0.50 oz Irish Moss (Boil 15.0 mins) Fining 4
1.000 oz Saaz [3.10 %] – Boil 15.0 min Hop 5 3.9 IBUs
1.0 pkg SafLager (DCL Yeast #S-23) [0.85 oz] Yeast 6
Total Grains Used: 5 lbs 3.2 oz Total Hops Used: 3.000 oz
Mash Profile
Brewhouse Efficiency: 75.00 %
Sparging: No grains to sparge
Boil Profile
Boil Size: 6.42 gal Boil Time: 60 min
End of Boil Volume: 5.46 gal Estimated pre-boil gravity: 1.038 SG
Batch Size (into fermenter): 5.00 gal Measured pre-boil Gravity:
Final Bottling Volume: 5.00 gal
Fermentation Profile
Fermentation: My Aging Profile
Primary Fermentation: 27.00 days at 54.0 F
Secondary Fermentation: 42.00 days at 54.0 F
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 18.41 PSI Age Beer for: 42.00 days
Keg/Bottling Temperature: 54.0 F Storage Temperature: 54.0 F
Notes
Taste Rating: 41 / 50
Taste Notes: A very delicious Pilsner. perhaps a little high on the IBU’s for some, but very smooth.
Other:
 

www.hoptomology.com – A little about life, a lot about beer.

 

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