Pilsner Unreal and Pilsner Urquell Clone + Kacers Pilsner Light

We'll start with the "clone" recipe from BYO magazine by Plzensky Prazdroj

Plzensky Prazdroj’s Pilsner Urquell clone
(5 gallons/19 L, all- grain)
OG = 1.048 FG = 1.015
IBU = 40 SRM = 4 ABV = 4.4%

Brewed in Plzen, Czech Republic, Pilsner Urquell is the original Pilsner beer. Brew this clone with soft water.

Ingredients
8 lbs. (3.6 kg) continental Pilsner malt
1 lb. (0.45 kg) Vienna malt
0.5 lb. (0.23 kg) Munich malt (6 °L)
0.5 lb. (0.23 kg) Carafoam® malt
5.2 AAU Saaz hops (80 min.) (1.3 oz./38 g at 4% alpha acids)
3.2 AAU Saaz hops (45 min.) (0.8 oz./23 g at 4% alpha acids)
3 AAU Saaz hops (25 min.) (0.75 oz./21 g at 4% alpha acids)
1 tsp. Irish moss
Wyeast 2001 (Pilsner Urquell H-strain) or White Labs WLP800 (Pilsner Lager) yeast (3 qt./3 L starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step
The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts. For three reasons we have decided to change up the classic recipe. First homebrewers don’t often have access to undermodified Pilsner malts these days. Second, a triple decoction means a long and rigorous brew day for the brewer. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile. Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual.

Partial mash option:
Replace grains in all-grain recipe with 1.4 lb. (0.64 kg) Pilsen dried malt extract, 3.3 lbs. (1.5 kg) Pilsen light liquid malt extract, 1.75 lbs. (0.79 kg) Pilsner malt, 0.5 lb. (0.23 kg) Vienna malt, 0.25 lb. Munich malt (10 °L), and 0.5 lb. (0.23 kg) Carapils malt. In a large soup pot, heat 4.5 quarts (4.3 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract. Boil 60 minutes, adding liquid malt extract with 15 minutes remaining and hops as indicated. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Chris Colby

Here is Kacers recipe. Thank you very much again Kacer!
Kacers Youtube Channel :- www.youtube.com/channel/UCme_bi17UGA1GCoNWCR-vzA

Link to Recipe :- beersmithrecipes.com/viewrecipe/2730775/pilsner-light

Recipe: Pilsner light TYPE: All Grain
Style: Czech Premium Pale Lager
---RECIPE SPECIFICATIONS

---

COLOR: 11.8 EBC COLOR RANGE: 6.9-11.8 EBC
IBU: 34.9 IBUs Tinseth IBU RANGE: 30.0-45.0 IBUs
OG: 1.044 SG OG RANGE: 1.044-1.060 SG
FG: 1.008 SG FG RANGE: 1.013-1.017 SG
BU:GU: 0.787 Calories: 427.1 kcal/l Est ABV: 4.8 %
EE%: 72.00 % Batch: 48.00 L Boil: 61.21 L BT: 90 Min

Total Grain Weight: 9.55 kg Total Hops: 200.00 g
---MASH/STEEP PROCESS

---

MASH PH:5.40

---

>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU Volume
8.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 86.4 % 5.38 L
0.60 kg Munich, Dark (Joe White) (29.6 EBC) Grain 2 6.3 % 0.39 L
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.6 % 0.16 L
0.25 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 4 2.6 % 0.16 L
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5 2.1 % 0.13 L


Name Description Step Temperat Step Time
Vystirka Add 31.14 L of water at 37.7 C 36.0 C 25 min
Zaparka Add 0.00 L of water at 53.0 C 53.0 C 25 min
Rmut 1 Add 0.00 L of water at 63.0 C 63.0 C 60 min
Rmut 2 Add 0.00 L of water at 74.0 C 74.0 C 25 min
Vyslazeni 1 Add 21.57 L of water and heat to 86.0 C 86.0 C 10 min
Vyslazeni 2 Add 11.40 L of water and heat to 86.0 C 86.0 C 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun , 11.07L) of 75.6 C water

---BOIL PROCESS

---

Est Pre_Boil Gravity: 1.038 SG Est OG: 1.044 SG
Amt Name Type # %/IBU Volume
50.00 g Saaz [4.00 %] - Boil 90.0 min Hop 6 11.4 IBUs -
100.00 g Saaz [3.90 %] - Boil 45.0 min Hop 7 19.8 IBUs -
50.00 g Saaz [3.75 %] - Boil 0.0 min Hop 8 3.7 IBUs -


---FERM PROCESS

---

Primary Start: 09 Mar 2017 - 4.00 Days at 19.4 C
Secondary Start: 13 Mar 2017 - 10.00 Days at 19.4 C
Style Carb Range: 2.30-2.70 Vols
Bottling Date: 23 Mar 2017 with 2.3 Volumes CO2:
---NOTES

---

My recipes

Pilsner Unreall

Remember to log in to Beersmith site to see in your chosen Metric or Imperial

NO CHILL - beersmithrecipes.com/viewrecipe/2855959
Regular - beersmithrecipes.com/viewrecipe/2855960

Recipe: Bandits Pilsner Unreall - NO CHILL - Pilsner Urquell
Brewer: Gash
Asst Brewer:
Style: Czech Premium Pale Lager
TYPE: All Grain
Taste: (30.0)


Recipe Specifications

---

Boil Size: 30.00 L
Post Boil Volume: 25.17 L
Batch Size (fermenter): 24.00 L
Bottling Volume: 22.49 L
Estimated OG: 1.047 SG
Estimated Color: 10.9 EBC
Estimated IBU: 39.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 82.4 %
Boil Time: 60 Minutes

Ingredients:

---

Amt Name Type # %/IBU Volume
35.00 L Distilled Water Water 1 - -
1.99 g Calcium Chloride (Mash) Water Agent 2 - -
1.70 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
0.08 g Chalk (Mash) Water Agent 4 - -
3.50 kg Gladfield Pilsner Malt (3.8 EBC) Grain 5 72.9 % 2.28 L
0.80 kg Munich I (Weyermann) (14.0 EBC) Grain 6 16.7 % 0.52 L
0.25 kg Gladfield Gladiator Malt (10.0 EBC) Grain 7 5.2 % 0.16 L
0.20 kg BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 8 4.2 % 0.13 L
0.05 kg Crystal, Dark (Simpsons) (267.5 EBC) Grain 9 1.0 % 0.03 L
70.00 g Saaz [2.90 %] - Boil 60.0 min Hop 10 22.2 IBUs -
1.31 g Calcium Chloride (Boil) Water Agent 11 - -
1.12 g Gypsum (Calcium Sulfate) (Boil) Water Agent 12 - -
0.05 g Chalk (Boil) Water Agent 13 - -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 - -
30.00 g Saaz [2.90 %] - Boil 15.0 min Hop 15 6.5 IBUs -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 16 - -
35.00 g Saaz [2.90 %] - Steep/Whirlpool 300.0 min Hop 17 10.3 IBUs -
2.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23 Yeast 18 - -


Mash Schedule: BIAB, Medium Body - ROBOBREW - GASH
Total Grain Weight: 4.80 kg

---

Name Description Step Temperat Step Time
Saccharification Add 20.00 L of water at 74.7 C 67.5 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Fly sparge with 14.51 L water at 75.6 C

Recipe: Bandits Pilsner Unreall - Pilsner Urquell
Brewer: Gash
Asst Brewer:
Style: Czech Premium Pale Lager
TYPE: All Grain
Taste: (30.0)


Recipe Specifications

---

Boil Size: 30.00 L
Post Boil Volume: 25.17 L
Batch Size (fermenter): 24.00 L
Bottling Volume: 22.49 L
Estimated OG: 1.047 SG
Estimated Color: 10.9 EBC
Estimated IBU: 37.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 82.4 %
Boil Time: 60 Minutes

Ingredients:

---

Amt Name Type # %/IBU Volume
35.00 L Distilled Water Water 1 - -
1.99 g Calcium Chloride (Mash) Water Agent 2 - -
1.70 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
0.08 g Chalk (Mash) Water Agent 4 - -
3.50 kg Gladfield Pilsner Malt (3.8 EBC) Grain 5 72.9 % 2.28 L
0.80 kg Munich I (Weyermann) (14.0 EBC) Grain 6 16.7 % 0.52 L
0.25 kg Gladfield Gladiator Malt (10.0 EBC) Grain 7 5.2 % 0.16 L
0.20 kg BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 8 4.2 % 0.13 L
0.05 kg Crystal, Dark (Simpsons) (267.5 EBC) Grain 9 1.0 % 0.03 L
70.00 g Saaz [2.90 %] - Boil 60.0 min Hop 10 22.0 IBUs -
1.31 g Calcium Chloride (Boil) Water Agent 11 - -
1.12 g Gypsum (Calcium Sulfate) (Boil) Water Agent 12 - -
0.05 g Chalk (Boil) Water Agent 13 - -
35.00 g Saaz [2.90 %] - Boil 30.0 min Hop 14 9.0 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 15 - -
35.00 g Saaz [2.90 %] - Boil 15.0 min Hop 16 6.8 IBUs -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 17 - -
2.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23 Yeast 18 - -


Mash Schedule: BIAB, Medium Body - ROBOBREW - GASH
Total Grain Weight: 4.80 kg

---

Name Description Step Temperat Step Time
Saccharification Add 20.00 L of water at 74.7 C 67.5 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Fly sparge with 14.51 L water at 75.6 C
Notes:

---