Czech Premium Pale Lager - How To Brew Czech Beer

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This week Martin is brewing an upgrade to a previous beer - this time it's the, drumroll.... "premium" version of Czech Pale Lager. The video also features a tasting session with professional brewer Thomas Vincent tasting Pilsner Urquell, and the premium and regular beers go side by side in a taste test.
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RECIPE FOR 5 GALLONS:
10 lbs Pilsner; German
12.0 oz Carapils
12.0 oz Munich Type I
2.00 oz Tettnang Pellets - Boil 60.0 min
1.00 oz Saaz Pellets - Boil 30.0 min
1.00 oz Saaz Pellets - Boil 10.0 min
1.00 oz Saaz Pellets - Boil 0.0 min
1.0 pkg Urquell Lager (Wyeast Labs #2001)
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17 окт 2024

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Комментарии : 76

@PetrHotovec 4 года назад

I am small homebrewer from czech republic and in Pilsner Urquell there is only one time of Malt (bohemian pilsner malt) nothing else, little bit caramel color is made by fire under the mashing pan (sugars are caramelization little bit) next you completly skip 3 step decocation mashing, its very very important for the taste, lastly in Pilsner Urquell there is only one type of hop (žatecký poloraný červeňák=czech saaz), for the yeast i think best for homebrewers is SafLager 34/70. For the beer in your glass there is not enough foam it looks like someone let it for 2 hours out of barrel

@zzing 3 года назад

I am planning on doing the whole insane triple decoction in mine. Have already lined up the bohemian Pilsner, and the local store has unopened Czech saaz. Key thing I need is glycol to manage the fermentation. It is going to be quite the adventure.

@petrdv.6185 3 года назад

Looks great, hope you enjoyed it. Only one note: Czech style beer should be served with rich and dense foam at the top which keeps the beer fresh in the glass. That is the secret why is it so good. :)

@maxmustermann850 3 года назад

I was an exchange student in Prague for half a year and I can agree, that freshness is key to make the Pilsner Urquell work! When I found a pub where the beer was coming directly from the copper tank, it was the most refreshing thing I've ever experienced :D Na zdraví!

@kylesimon7231 3 года назад

Was an exchange student as well, having pilsner in the US (even from a beer tap) is no where near to the real thing in prague. Miss that place

@davidkovarik483 3 года назад

@@kylesimon7231 Don´t worry, it is the same here in Czech with American beers (usually oxidized because of the long travelling :( ). It is really a shame.

@thomasodetinape4180 4 года назад

And this whole time I thought you were in England. Great to watch.

@iliffavenuebrewhouse6496 5 лет назад

Solid recipe. I bet that was a good beer. Nice vid as usual.

@kg49er 4 года назад

Fellow NC homebrewer!

@matejkratochvil7500 4 года назад

In Czech Republic we drink about 138 liters of beer per person per year, which is about 20 liters more than any other country

@TheHomebrewChallenge 4 года назад

Cheers to that! 💪

@elguapomorales9492 5 лет назад

Wish I could try it Love from Texas

@carlosgil8107 5 лет назад

Great idea on how to spent vacations. How do you like this new brew system compare to your previous blinchmann?

@TheHomebrewChallenge 5 лет назад

The new system makes for a quicker brew day which is a super important factor for me given I'm brewing weekly now. I think I'm starting to get it dialed in.

@CBABitz 5 лет назад

Fresh pilsner urquell has a strong hop aroma that should be more apparent than how you described your beer. I would recommend either a bigger flameout addition or a small 1oz dry hop. Cheers!

@dimash244 5 лет назад

Good idea! I am going to buy a bottle to see what you mean, need to make some of this beer\

@bigjplay 4 года назад

Ok so I have a question..... is this in actuality a Bohemian Czech Pilsner, and as of 2015 is the Bohemian Czech Pilsner no longer actually considered a category by the BJCP?

@bburr360 2 года назад

Hey Martin, great channel- learning a lot. Question for you- I recently made a Czech Pilsner and I’m no super thrilled- it doesn’t finish as crisp as I was hoping. Do you do a diacetyl rear with your lagers? Thx!

@bburr360 2 года назад

*diacetyl rest…..autocorrect🙄

@jeff_desir 4 года назад

1:50 Pilsner urquell and czechvar are great beers, probably my favorites! The pioneers in Pilsner brewing, too bad their beer are one of the most fluoridated according to this organization that had a list with the fluoride's ppm level of most beers posted on their website years ago, seems to have vanished, as I can't find it anymore... Can't wait to try and replicate their techniques, great channel! Thanks for the information!

@TheHomebrewChallenge 4 года назад

Thanks 🍻 Good luck with your Pilsners.

@matejkratochvil7500 4 года назад

It’s called Budweiser budvar, only in USA they call it Czechvar bcs their budweiser is a rip-off

@thomasodetinape4180 4 года назад

Double bonus, you can drink great beer and not get cavities.

@wouldbebrewmaster6218 5 лет назад

Not to be too much of a stickler, but Pilsner Urquell is for the most part no longer open-fermented. When Pilsner Urquell opened their new/expanded brewery they put in closed fermenters. They did however keep one of the old open-fermenters solely to ensure the beer from the new brewery has the same flavor as the old open fermenters in the cave.

@TheHomebrewChallenge 5 лет назад

Oh that's interesting. I'd like to imagine all the beer still sitting in open fermenters in the cave but I can see how that's not too practical.

@garnergc 4 года назад

I was in Pilsen last week and did the tour at the brewery. They only do some select brews in the old wooden fermenters and barrels. Got to have straight from the barrel. They exclusively use only bohemian pilsner malt with a triple decoction mash. And the Saaz hop of course. In terms of the pour, you are supposed to have a almost 2 inches of head.

@eamercan 4 года назад

Hey man. I appreciate your videos. Can you give more information about mashing and sparging water quantities?

@TheHomebrewChallenge 4 года назад

Thank you. I typically start with 7 gallons. I just go with whatever BeerSmith says I need for my particular system.

@tomasnovotny4644 4 года назад

to make Pilsner urquell u need only 3 ingredients: 1. hop - Žatecký poloraný červeňák, 2. barley malt - czech and moravian spring double-row barley and 3. pilsner soft water

@RedHotBagel 2 года назад

Forgot the yeast.

@jimbam8590 5 лет назад

Love these vids keep them coming 👍🍺🍺

@GolicNikola 5 лет назад

What is your fermentation temperature? I mean, how long do you ferment your lager beers, how long do you lager them, are you performing diacetyl rest and so on.. Thank you ;)

@TheHomebrewChallenge 5 лет назад

Started it out at 50F raising to 55F after a couple of days. When fermentation was done I raised to 68F for a couple of days, cold crashed, kegged, and conditioned for a couple of weeks

@Mikloko22 3 года назад

Hi Martin, first of all - amazing channel and great content! Now to the point - as you might have already read, a typical Czech (Premium) Lager is always brewed using the decoction technique. I advise to read up on it, it's quite different than the regular one (infusion). The difference in the final beer is remarkable and I hope you will experiment one day using also this approach! =) Good luck with your challenge! Greetings from a Slovak living in the Czech Republic

@jakubslany6089 3 года назад

Definitly, onestep infusion is the worst technique what you can use to brew Czech lager. I would recomend you 3 step decoction and foam on top to brew genuine czech lager.

@cameronnavy5468 4 года назад

Not sure why I just found your channel but its really great production! Where in NC are you?

@TheHomebrewChallenge 4 года назад

Thanks. I’m in Cary NC.

@Margarinetaylorgrease 4 года назад

I went to Czech in2000 with my then Czech wife and stayed with the family, we went to the super market and brought every Pils there was. They are all as good as each other and the "premium", at over 3 times the price was no better. It did have a prettier label ;)

@Margarinetaylorgrease 4 года назад

"Premium" as they were all around the same strength.

@TheHomebrewChallenge 4 года назад

😆

@bengjerde5209 4 года назад

random question: is the brick behind you in the tasting a green screen?

@TheHomebrewChallenge 4 года назад

It’s actually a cloth with a brick outline on it

@kevinandrews7829 4 года назад

Hi Martin, loving watching your homebrew challenge over here in England!! I’m going to brew this one tomorrow now the garage is cold enough for the fermentation but have a quick query. I’m fairly new to brewing and this will be my first lager, i’ve read about lagers needing a 90 minute boil but notice you’ve stated 60 minute in your recipe. Just double checking your boil time?

@johncspine2787 2 года назад

Some say modern malts produce less compounds that need boiling off, but, I’m old school..go w 90. Also, try step mashing, at least, or decoction for old school authenticity and flavor. I’m w Gordon Strong, all this pressure fermentation and Kveik yeast may produce drinkable beer, but it’s still not as good as the fully lagered authentic classics.

@dimivam 4 года назад

Hi Martin! I really enjoy your videos! What a great idea. If I could suggest something, make the recipe a bit more detailed? i.e. include IBU, EBC, OG, FG, Total water, Batch Volume, etc. Also, the yeast you used is not the same as the one you have written in the recipe. I am gonna try your recipe in one of the next days. Keep up the good work!

@TheHomebrewChallenge 4 года назад

Thanks! Ok yes I should tried and include a bit more. IBU, SRM, OG, and FG would be sensible additions. Water volume is very much system dependent so probably won’t include that.

@dimivam 4 года назад

@@TheHomebrewChallenge Keep it up!

@vitalijsovcinnikovs3805 5 лет назад

340kg is a lot of carapils and munich!

@TheHomebrewChallenge 5 лет назад

Lol oops.

@gregorduncan4739 4 года назад

hey hope this finds you well. was wondering what vessel you rack to for secondary fermentation / lagering?

@PISafR 5 лет назад

Can't understand how this brew can be called a czech premium pale lager though when the only czech ingredient is the Žatec hops. The malt base from the Hana region in Moravia is as vital as the Žatec hops. Not to mention the czech pilsner yeast varieties.

@wildrangeringreen 4 года назад

it's the style name, indigenous ingredients certainly help to make it taste more authentic, but you can make something similar with slightly different ingredients. will agree on the yeast though, final product is dependent on the compounds created by the particular yeast strain that ferments the beer. On the other hand, there are many different strains of "czech lager" yeast, so it's open to interpretation

@poppetrurazvan3900 3 года назад

Thank you sir.

@boojea10981 5 лет назад

CHeers to another great video!

@TomSundayGames 5 лет назад

Nice video my Friend! This makes me very thirsty!

@IdolOracle 5 лет назад

Are you doing any "lager" techniques in these - things like a decoction mash or diacetyl rest?

@TheHomebrewChallenge 5 лет назад

I typically do a diacetyl rest for the lagers - so warm up to ~65F before cold crashing.

@dimash244 4 года назад

Making this forth time today 😁 I use M84 and pressure ferment, and use quick lagering method grain to glass about 2 weeks, clear crisp and very tasty

@bretonleo8740 5 лет назад

Great video ! quality infos there I will show more of your videos. Litle conversion mistake, 12 oz = 340 KG ? massive scale problem ;) Léo

@TheHomebrewChallenge 5 лет назад

Thanks! And yes that should have read "340 grams" :-)

@kevinandrews7829 4 года назад

Also, do you do a higher temp mash out or just the 60 mins?

@suburban91 4 года назад

Is this a 25 liter batch ? Thanks

@Kberrysal 5 лет назад

Do you have a clone for Sapporo Premium Beerese Rice Japanese Rice Lager

@amandaspriggs3441 4 года назад

That beer is awful, why would you want to clone that?

@andreasmoll_0924 5 лет назад

Frozen pale lager - have you ever drink something better? ...mmmmm

@СтепанЧалапко 2 года назад

Чешский лагер, вроде с отварками , не увидел на видео их )

@doertedev 3 года назад

340kg Cara Pils? Nice 🤣

@gunder3 5 лет назад

Where is your English mate too?

@TheHomebrewChallenge 5 лет назад

He'll be along in future videos.

@gunder3 5 лет назад

I am English too and living in Melbourne. Good vids cheers.

@tomassali8870 Год назад

Sorry, but in Czech republic or Slovakia, the customer will refuse to have beet without nice and foamy hat. Unlike in English world where it’s not popular, god knows why 🤷‍♂️