Light Lager (1) and Pilsner (2)

Overview Light Lagers and Pilsners share many characteristics. They use similar ingredients and brewing techniques, but yield distinctly different styles of beer. The five substyles of Light Lager are beers of finesse and balance. Pilsners, as a general rule, tend to have more assertive hop aroma, flavor and bitterness, but again, balance and drinkability are key. Pilsner in many ways is the first modern style and hasn’t changed dramatically since it was developed.

Specifications

Style OG TG ABV% IBU SRM Light Lagers 1A Lite American lager 1.028-40 0.998- 2.8-4.2 8-12 2-3 1.008 1B American Standard 1.040-0 1.004 -10 4.2 – 5.3 8-15 2-6 Lager 1C American Premium 1.046-56 1.008-12 4.6-6.0 15-25 3-5 Lager 1D Munich Helles 1.045-51 1.008-12 4.7-5.4 26-22 2-6 1E Dortmunder Export 1.048-56 1.010-15 4.8-6.0 23-30 4-6 Pilsners 2A German Pilsner 1.044-50 1.008-13 4.4-5.2 25-45 2-5 2B Bohemian Pilsner 1.044-56 1.013-17 4.2-5.4 35-45 3.5-6 2C Classic American 1.044-60 1.010-15 4.5-6.0 25-40 3-6 Pilsner

Historical Notes Pilsner Urquell was first produced in 1842 and is the original Pilsner brewed. (Urquell means original source.) The other styles in these categories are regional adaptations of this original beer, and were brewed to compete with the popularity of Pilsner. Pilsner Urquell’s gravity (12 degrees Plato or 1.048) has not changed since it was first produced. Many consider Pilsner the first modern beer style which is why it hasn’t changed much in the last 150+ years.

Brewing Technique for These Styles All of these beers are lagers and have similar brewing techniques. They are fermented cold (between 48 and 55 degrees typically) which is key to achieving the crispness and cleanness of the style. Fermentation is typically followed by a Diacetyl rest (often as high as the mid60’s) for 1-3 days before being lagered at 31- 33 degrees. Traditional lagering time is 4-6 weeks, but many modern breweries lager only for a matter of days. Like most lagers, these were traditionally brewed with a decoction mash. Very few examples are brewed that way any longer

Ingredients Most of the beers are brewed using 100% pilsner malt, although the three American substyles will use 6 row malt along with rice or corn as adjuncts to lower the flavor profile of the beer. Continental pilsners, Dortmunders and Helles should use traditional German and Czech hops (Czech Saaz, German Hallertauer, German Tettnanger). Classic American Pilsner can use noble European hops or American hops, but I’d avoid super high alpha citrusy hops.

Characteristics of Classic Examples All of these styles should have low esters and fruitiness. All should have clean flavor profiles devoid of any off flavors. You may get low levels of Diacetyl in Bohemian Pilsner, and low levels of DMS in all lagers, but other flavors derived from fermentation should be low.

The three American substyles should be as clean and light on flavor as possible, and should have good carbonation levels to increase their refreshing quality. High amounts of flavor are a flaw in these American styles. Helles should have a rich malt body and supporting hop bitterness, but it’s a malt accentuated beer. Dortmunders should have the malt body of a great Helles balanced with the higher bitterness of a pilsner.

Pilsners should have good hop aroma and bitterness, but that needs to be balanced with a strong malt profile.

Balance is key in all of these styles. None of them are particularly alcoholic and all examples should be clean, well balanced and easy drinking.

Common Flaws in Homebrewed Examples • Fruitiness and esters from a warmer fermentation • Too much flavor or aroma in the American substyles • OG too high which compromises drinkability • Helles that is too hoppy for style and fall more into pilsner • Lack of overall balance and drinkability

Example Recipe and Why It Fits the Style Guidelines

Bohemian Lager For 5 Gallons. Assumes 75% extraction from Grain OG: 1.048 TG: 1.015 IBUs: 42

8.5 lbs Continental Pilsner Malt 1.5 oz Czech Saaz 3.5% Alpha 60 minutes 2.0 oz Czech Saaz 3.5% Alpha 30 minutes 1.0 oz Czech Saaz 3.5% Alpha 5 minutes 2 packs Bohemian Lager Yeast in a starter

Method: Double decoction mash with rests at 122, 146, and 156. Mash out at 168 and sparge with 168 degree water to collect 6.5 gallons. Boil down to 5 gallons and add hops as listed above. Cool, aerate, and pitch yeast at 50 degrees. Ferment for 2 weeks at 50 degrees. Raise temperature to 65-68 degrees for 48 hours for Diacetyl rest. Rack to secondary and slowly drop temperature to 32 degrees and lager for an additional 4 weeks. Package.

Why this recipe fits the guidelines: • OG, TG, and IBU’s are in range of style as defined by the BJCP Guidelines. • Uses correct malt (pilsner malt) and classic hops for style (Czech Saaz). • Decoction mash will yield the body and malt profile that the style requires. Infusion or step mash won’t build sufficient body to reflect the strong malt character of the style. Decoction mash will also slightly darken the color of the beer as compared to other pilsners. • Hop schedule gives good bitterness, but also ensures good hop aroma. • Double pitch of yeast ensures healthy fermentation even at low temperature, resulting in the crisp clean character of a classic pilsner. • Diacetyl rest will reduce diacetyl, even though small amounts are OK for this style. • Lagering ensures smooth, clean flavors that are hallmarks of this style and all lagers.

What the BJCP Doesn’t Tell You To read the BJCP Guidelines, you’d think that the only beer produced in the Czech Republic is Bohemian Pilsner. It’s not. The Czech Republic has many indigenous styles (most of which are lagers), light and dark, lower and higher in alcohol, but none of them are listed in the BJCP. There’s more to Czech lagers than pilsner.