Something home brewers can be challenged with is temperature controlled fermentations. With our previous blog post, I (Iain the brewer) we brewed a Kolsch, which the yeast performs best at 18 degrees Celsius. Now we have jacketed stainless conical fermenters with temperature control, however I wanted to use a "pro trick", to brew this Pilsner. Kolsch yeast strains provide a very clean fermentation profile and because of this, they can handle fermentation temperatures as low as 12 degree Celsius resulting in a similar profile to a lager yeast. The advantage in using a Kolsch strain over a lager or kveik strain is that it results in a cleaner finished beer profile, less risk of VDK's (diacetyl) and less risk of the appearance of citrus from the kveik strains.
89% Canada Malting Pilsner
5.5% Weyermann Carafoam
5.5% Weyermann Munich 2
Ferulic Mash Rest at 45C for 15 minutes
Sacch Rest at 65C for 35 minutes
Mash Out at 76C for 10 minutes
90 minute boil
60 minutes hops Lotus 15.2% AA 1.5 ounces (29ish IBUs)
Whirlpool hops Lotus 15.2% AA 2.5 ounces
Fermentis K95 German Ale 1 litre re-pitch from the Kolsch brew
OG 1.054 FG 1.013
The appearance is slightly darker in colour than typical macro brewed lagers (this was intentional to impact the aroma and flavour).
The aroma is a beautiful mix of delicate vanilla, citrus with bready and crackery firmness.
The taste is similar to the aroma, a lot of bready and cereal like character with a splash of vanilla and citrus that help to clean up and dry out this lovely pilsner. A touch of sulphur on the aftertaste helps to keep it in style.