Classic American Pilsner

(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)  FG = 1.014 (3.6 °P)
IBU = 35  SRM = 4  ABV = 6%

Ingredients
4.4 lb. (2 kg) Great Western domestic two-row malt (2 °L)
4.4 lb. (2 kg) Best Malz continental Pilsner malt (2 °L)
3.3 lb. (1.5 kg) flaked corn (1 °L)
6.5 AAU Czech Saaz hops (60 min.) (1.87 oz./53 g at 3.5% alpha acids)
3.5 AAU Czech Saaz hops (15 min.) (1 oz./28 g of 3.5% alpha acids)
3.5 AAU Czech Saaz hops (0 min.) (1 oz./28 g of 3.5% alpha acids)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Pilsner Urquell H-Strain) or Saflager 34/70 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. You might want to extend your mash time, due to the lower mash temperature and the need to convert the corn. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.046 (11.5 °P).

The total boil time will be 90 minutes. Add the bittering hops 30 minutes after the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition just before shutting off the burner. Chill the wort rapidly to 50 °F (10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

You will need to pitch 4 packages of fresh yeast or make a large starter to have enough yeast to best ferment this beer. You might consider first brewing a small batch of lower gravity Munich helles or something similar to grow up the yeast you need. Once you have pitched enough clean, healthy yeast, ferment at 50 °F (10 °C). When fermentation is finished, carbonate the beer to approximately 2.5 volumes.

 

Classic American Pilsner
(5 gallons/19 L, extract only)
OG = 1.060 (14.7 °P)  FG = 1.014 (3.6 °P)
IBU = 35  SRM = 4  ABV = 6%

Ingredients
6 lb. (2.7 kg) Pilsner liquid malt extract (2 °L)
2.2 lb. (1 kg) high maltose corn or rice syrup (0 °L)
6.5 AAU Czech Saaz hops (60 min.) (1.87 oz./53 g at 3.5% alpha acids)
3.5 AAU Czech Saaz hops (15 min.) (1 oz./28 g of 3.5% alpha acids)
3.5 AAU Czech Saaz hops (0 min.) (1 oz./28 g of 3.5% alpha acids)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Pilsner Urquell H-Strain) or Saflager 34/70 yeast

Step by Step
I have used a number of Pilsner-type extracts, all with success. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, use an appropriate amount of dried extract instead. Using fresh extract is very important to this style. Finding high maltose rice or corn syrups can be difficult in smaller quantities, but some homebrew shops do carry them. Alternatively, you could use dextrose in place of the syrup. Ideally, you would do a partial mash with corn or leave this style to all-grain.