A bit of a change of pace here. As we cross the North Sea to Denmark for a recipe.For a beer which is still around today.
Pilsner
was far from being king at Carlsberg in the 19th century. By was the
most brews were of Lagerol, which was obviously the big seller. As in
much of Europe, the first Lagers brewed in Denmark were in the darker
Munich style. When Pilsner was introduced, it was an exclusive drink,
aimed at the better off. Much like IPA in the UK.
This is a very
different beer from the current iteration. With a much fight gravity
and a much worse degree of attenuation. Which leaves it around the same
strength, but with, obviously, way more body. Though the light hopping
probably leaves it wit ha similar level of bitterness.
The grist
is slightly more complex than you might imagine, with a little Munich
malt in addition to the pilsner malt. Giving it a touch more colour.
Though it’s still pretty damn pale.
All Saaz hops, with is a nice authentic touch. And which, I’m sure, given the finished beer a delicate hop character.
A couple of months lagering Should get this into a nice state.
| 1895 Ny Carlsberg Pilsner | ||
| pilsner malt | 11.50 lb | 97.21% |
| Munich malt 20L | 0.33 lb | 2.79% |
| Saaz 90 mins | 0.75 oz | |
| Saaz 60 mins | 0.50 oz | |
| Saaz 30 mins | 0.50 oz | |
| OG | 1052 | |
| FG | 1019 | |
| ABV | 4.37 | |
| Apparent attenuation | 63.46% | |
| IBU | 18 | |
| SRM | 4 | |
| Mash double decoction | ||
| Boil time | 90 minutes | |
| pitching temp | 48º F | |
| Yeast | Wyeast 2042 Danish lager | |
These are the decoction mash details:
| Mash in at 35º C (95º F) | 5 minutes |
| Warm whole mash to 52º C (126º F) | 20 minutes |
| Rest whole mash at 52º C (126º F) (protein rest) | 15 minutes |
| Draw off first mash and without a rest bring to the boil | 30 minutes |
| Boil first mash | 10 minutes |
| The rest of the mash remains at 52º C (126º F) | 40 minutes |
| Mash at 70º C (158º F) | 25 minutes |
| Rest whole mash at 70º C (158º F) (saccharification rest) | 30 minutes |
| Draw off second mash and without a rest bring to the boil | 15 minutes |
| Boil second mash | 10 minutes |
| Mash at 76º C (169º F) and mash out | 20 minutes |
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3 comments:
What does the Ny in the name stand for?
New. As in the brewery of Jacobsen junior.
If only they had stuck to dark Bavarian lagers.
I say the difference is that these days hop extract is used.
Oscar
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