In this "Style Focus" edition, we spotlight the classic Italian Pilsner, discussing key considerations for meeting style guidelines, including grain bill selection, acid management, and the best products to use for optimal expression of your raw materials.

This style combines the clean malt character of a traditional German Pilsner with the aromatic complexity of dry-hopping, resulting in a highly drinkable yet flavorful beer that highlights the best of both malt and hops. Achieving this balance involves several important factors.

Use of high-flocculation yeast.

  • Use Polygel BH to improve the efficiency of the whirlpool and clarification

  • Ensure proper conditioning time. (@ ≈ 32°F or 0°C)

  • Water treatment: This style is best suited to a soft water profile. If using very soft water, a slight addition of calcium chloride may be necessary.

  • Chill Haze Reduction by managing proteins and polyphenols with kettle finings, and proper wort chilling.

Select a yeast with a low production of esters and sulphur compounds e.g. FERMOLAGER CRISP

  • Diacetyl, acetaldehyde, and DMS should not be present.

  • Use an antioxidizing agent to preserve the organoleptic properties of the beer. e.g. Antioxin SBT, during mashing, right after the mix of grist with water.

Very low to low, use of a high-attenuating yeast that leaves fewer unfermented sugars, leading to a lighter beer with a crisper body.

85% Pilsner Malt

  • 10% Corn/ Maize *

  • 4% Acid Malt

  • 1% Caramunich II or similar

*Corn/Maize are often used in newer versions but remain optional. Depending on your choice of Corn/Maize product, cereal cooking or similar gelatinisation of the adjunct may be required.

The end of boil has a low target of 5.1pH. Adjust at the end of boil/whirlpool with acid as required. This adjustment enhances flavour stability, improves hop utilisation, supports yeast health, and contributes to the overall quality of the beer. By lowering the pH, brewers can achieve a smoother, more well-balanced beer with a cleaner, crisper finish.

Ana Victoria Vasquez de la Peña

ana@neumaker.com.au

8 October 2024