Now I’m not a certified beer judge by any means but on my own personal tasting scale, (and I’m being honest here, I’d tell you if it tasted like crap) I would give this one a B+. The porter I think deserved a B. It lacked the mouthfeel I was hoping for and was a little too dry. This pilsner has a lot of body and a complex hop character which I’m attributing to the brewer’s pitch I added during the secondary. Like I say in the video there is a hint of pine wood as an after taste which becomes more incense like near the end of the beer. I’ll definitely do more experimenting with the pitch on other beers. What I liked about this beer was that it seemed to change character as I drank it. It went from a fresh green saaz hop + pine wood combination at first and then mellowed into a sweeter golden incense like flavour. I was surprised at how much color my munich malt added but now I know for next time. Here’s the recipe and procedure:
- 78.6 % Pilsner malt
- 10.7% light Munich
- 10.7 % acid malt
Hops (scaled up to 5 gal.)
- 1.5 oz. Saaz 60 min
- 2 oz. Saaz 20 min
- 2 oz. Saaz 5 min
Mash schedule
- 98 F 15 min pH 5.39
- 122 F 30 min
- 155 F 3 hrs 30 min
OG. was 1.049 FG. 1.016 Yeast: Wyeast Munich Lager
Brewing Beer The Hard Way 