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Beer Style: Classic American Pilsner
(2C)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
This is a perfectly simple all-grain pilsner...
Ingredients:
- 12lbs - 2-row pilsner (or belgian pilsner)
- .5 lbs - 10L Crystal malt
- .5 lbs - dextrine
- 3 oz - Saaz hops
- 1 tsp - irish moss
- 2 packs pilsner/lager yeast
Additional Instructions
Primary Ferment: 1 weekSecondary Ferment: 2 weeks (siphon to a clean carboy) then 4 weeks (i
Beer Profile
Original Gravity: 1.068
Final Gravity: 1.014
Alcohol by Vol: 7.07%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Sticking with all 2-row makes starch conversion much easier. I use 1qt/lb grain to start. So bring 3.25-3.5 gallons of water to 170F and add grain. This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-147F and hold for 30min. Then raise to ~155F and hold for another 30min. Finally sparge with 170F water to raise total volume to 6gal. Boil and add hops 2oz 60min; 1oz 30min; 1oz 15min (and add irish moss @15min. Cool in ice bath and pitch 2 packs pilsner/lager yeast @ 60F
Primary 1 week @ 55-65F
secondary 2 week @ 45-55F
(transfer to clean secondary for al least 4 more wks @ 45-55F)
Bottle using .75lb/5gal corn sugar (I use a little extra if volume is 5.5+)
batch size is 6 gallons (usually end up with about 5.5 gal b/c racking)
Source: David Guaspari
