“Pilsner” simply means a beer from Pilsen (Plzen), a city in the Czech Republic. Utilizing the exceptional malting barleys of Bohemia and Moravia, Saaz hops of nearby Zatec, the first golden lager beer was brewed, a style that rapidly gained in popularity throughout Europe.
1 Mangrove Jack’s Craft Series Pils
1kg Ultra Brew
300g Carapils Grain malt
15g Tettnanger hops @ 5 mins
15g Saaz hops @ 0 mins
MJ Kit yeast or MJ Bohemian Lager (M84) yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Carapils Grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Add another litre of water to saucepan, dissolve 500g of Ultra Brew and bring to the boil.
5. Add 15g of Tettnanger hops and simmer for 5 mins.
6. Turn off the heat and add 15g of Saaz hops. Steep for 10 mins.
7. Pour the MJ Pils pouch, remaining Ultra Brew and contents of the saucepan into your fermenter and mix well.
8. Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 20°C. Stir vigorously to aerate the wort.
9. For temperature controlled brewing, add the MJ Bohemian Lager yeast, place in fridge straight away and ferment as close as possible to 12°C.
For non-temperature controlled brewing, use the yeast in the MJ Pils pouch and ferment as close as possible to 20°C.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.