@mazzle Reviews Beer - And Tells You How To Make It! - Hawthorn Brewing Company Pilsner

Hi Steemians! @mazzle here to review another beer!

Today I'm drinking Hawthorn Brewing Company's Pilsner. Overall I found this to be a good Summer beer and definitely one that I would consider brewing (unlike the shockingly bad beer in my last review)

Hawthorn Brewing Company was created in 2008. Their first brew, a hop dominated Pale Ale, was released in 2009. Their Amber ale was released in early 2010. With their third beer, the Pilsner that I am drinking right now, was released in October 2010. They have continued to grow and release more beers since then, and have continued to create a variety of european inspired ales of late. Hawthorn Brewing Company are located in Victoria, Australia.
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The basics:
Volume: 330ml
ABV: 4.6%
Origin: Victoria, Australia
Style: Pilsner

What does the brewer say about this beer?

Cool fermentation with an imported yeast strain and a lengthy cold storage ensures a very clean & crisp palate, while the use of noble German hops mid way through the boil introduces a delectable floral flavour. Finally we dry hop a fresh Czech variety for a delicate spicy aroma.
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What did I think of this beer?

This is definitely a good quality pilsner. It poured well with and gave a decent head that lasts for a reasonable amount of time. The beer has a mild to strong carbonation that suits the style well. It has a hoppy and mildly fruity aroma however I didn't get any of the spices mentioned by the brewers. The palate was certainly clean and crisp with a low bitterness.

I found this beer to be quite drinkable however was a little confused about the lack of spicy aroma mentioned by the brewers. All the same though, while I don't often enjoy the lighter styles however this one was more than pleasant.

Overall I rate this beer 3 out of 5 steins. Highly drinkable.

So how do we make this beer?

This recipe should give you a beer that is clean and crisp along with the anticipated spicy hops aroma and flavour.

The data:

Original Gravity: 1.053
Final Gravity: 1.013
IBU: 26
SRM: 4.4

Ingredients

Note: This is an all grain recipe however if you prefer to brew using the extract method, see the paragraph at the bottom of the method section.

To make 7.5 Gallons (28.39 L)
If you cannot locate these specific ingredients, ask at your local brew shop for a replacement.

• 12.0 lb (5.44 kg) Weyermann Bohemian Pilsner malt
• 0.75 lb (340 g) Weyermann Munich II
• 0.75 lb (340 g) Weyermann Carafoam
• 1.06 oz (30 g) Saaz Special, 6% a.a. (FWH)
• 1.06 oz (30 g) Saaz Special, 6% a.a. (20 min)
• 1.06 oz (30 g) Saaz Special, 6% a.a. (whirlpool)
• Wyeast 2001 Urquell Lager and 2124 Bohemian Lager yeast (starters for each)
• Dextrose sugar for priming

Method
Mash in at 148°F (64°C) with 1.5 quarts/pound of grain. Heat to 161°F (72°C) and rest for 20 minutes. Heat to 170°F (77°C) and rest 15 minutes.

Open ferment at 48°F (9°C) for 12 days. Rest 48 hours at 60°F (16°C), then rack onto enough priming sugar to achieve 2.5 volumes of CO2 in a sealed keg. Rest at 48°F (9°C) for two to three weeks before counter-pressure bottling. Lager at 33°F (1°C) for 30 days.

For this beer, you typically wouldn’t use any specialty malts when conducting the traditional decoction mash. If you have the time, it’s worth the effort however with modern malts, you can make a good Pilsner using an infusion or step mash.

Extract Version

To brew this an extract version of this Pilsner recipe, omit Munich and Carafoam malts, and replace Bohemian Pilsner malt with 11 lb (4.99 kg) Pilsner malt extract syrup. Dilute with 100 percent distilled or reserve osmosis water.
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Have you made your own pilsner before? How did you go with it? I'd love to hear your feedback in the comments.

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