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Beer Style: Classic American Pilsner
(2C)
Recipe Type: extract
Yield: 5 US gallons
Description:
Redish Pilsnor/Lager. Tastes alot like Sam Adams Boston Lager.
Ingredients:
- 3.3 lbs. Plain Light Malt Extract
- 2 lbs. Plain Light Dry Malt Extract
- 12 oz. Crushed Carapils Malt
- 1 Lb. Flaked Rice
- 1 oz. Perle Hops (Bittering)
- 1 oz. Saaz Hops (Finishing)
- 1 tsp. Irish moss (added last 25 min of boil)
- 5 oz. Priming Sugar
- Lager yeast
Additional Instructions
Primary Ferment: 7 DaysSecondary Ferment: 5 Days
Procedure:
1. Pour two gallons of spring water into large pot. Put the crushed grains into steeping bags and
place in the pot. Heat to 160 - 170 degrees and steep for twenty minutes. (DO NOT BOIL GRAINS)
Remove grains after twenty minutes and discard them.
2. Heat the brewpot to boiling. Add the malt extract and the dry malt extract. Stir constantly
until pot returns to a boil. Add bittering hops. Boil for 55 minutes, stiring occasionaly. Then add
finishing hops and boil for an additional 5 minutes.
3. Cool wart rapidly to 70 degress.
4. Add wart to fermenter and fill to the top with 3 gallons spring water.
5. Pitch yeast and ferment in cool space. ( could take several days for yeast to start working)
6. Prime and bottle as usual.
Source: Curtis Wray
