Pilsner is something we usually associate with Germany, but did you know that the original pilsner originates from the city of Plzeň in the Czech Republic? The most famous is probably Pilsner Urquell, which with its low alcohol content combined with a pleasant malt character, crispy and velvety water profile, makes this beer style a very popular and, not least, very easy-drinking thirst quencher. Here we are talking about a malt character that gives notes of toasted bread and biscuits.
The style is lightly hopped with noble hops that balance the malt with spice and floral notes. Unlike most bottom-fermented beer styles, a true Czech pilsner can have a subtle hint of diacetyl.
Ingredients for Czech Pilsner
Malt:
The malt base can often be 100% pilsner malt, preferably with traditional Czech malt types such as Bohemian pilsner.
Traditionally, this style was often decoction mashed, which very simply means that a portion of the mash is removed to a separate kettle, boiled hard and well caramelized before being added back to the main mash. Some use this method today to achieve the correct flavors, but it is not impossible to brew good Czech pilsner with modern malt. To simulate the flavors you get from decoction mashing, a proportion of, for example, melano malt can give good results.
Hops:
A Czech pilsner should preferably have a floral character with spicy notes. Think noble hops. Traditionally, only Czech Saaz is the correct hop for this style.
Yeast:
To get the right character, yeast strains should be chosen that highlight the malt character, leave a relatively clean taste, but can also give some diacetyl (which you want in this style). WLP800 (Urquell) is a classic and good yeast strain for Czech lager styles. WLP802 (Budweiser) is also a good alternative that gives a little less diacetyl. If we look at dry yeast, Saflager W-34/70 is a perfect alternative.
Brewing Process for Czech Pilsner
The brewing process itself can be done relatively simply, unless you want to try decoction mashing. A simple mash at 65 degrees Celsius for about an hour will suffice. However, keep in mind that this is a relatively clean beer style that cannot hide off-flavors behind hops. Therefore, it is important to avoid unnecessary stirring during the process, so that you do not extract tannins (bitter flavors) that carry over into the brewing day. The same can happen if the temperature is too high during sparging.
The most important part of the brewing process is fermentation. Czech pilsner is bottom-fermented and thus requires low, stable temperatures. Czech pilsner is a type of beer where a little diacetyl (butter) is correct for the style, but it should still not be prominent. Because of this, this pilsner can tolerate a slightly higher fermentation temperature than, for example, a German variant that should ferment much cleaner. The temperature should be kept stable at 10-14 degrees Celsius, and preferably get a small diacetyl rest (increase the temperature a few degrees towards the end of the fermentation process), so that the buttery character does not become too potent. Feel free to take a look at our article on temperature control during fermentation for smart solutions for this.
Like most lager beers, Czech pilsner will need conditioning before it is at its absolute best. It is certainly possible to drink it almost straight from the fermenter, but with a little patience, it will be at its peak after 1-3 months of conditioning. This time will also allow the beer to become perfectly crystal clear. Unlike many lager styles, Czech pilsner should be medium carbonated, yet we end up with a full, thick, white head of foam which, in combination with crystal clear pilsner, makes for a very tempting-looking beer.
Some of our absolute bestsellers among beer kits are actually Czech pilsners. Check out our bestseller Bohemian Pilsner from Project Brew. This beer is also available as a fresh wort kit with 20 liters of ready-to-ferment wort. For those who brew with extract, Mangrove Jack's Craft Series Pils is a good alternative, correctly hopped with Saaz.
