Firestone Walker Brewing Co.’s Pivo Pils clone

Firestone Walker Brewing Co.’s Pivo Pils clone

(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.009
IBU = 40 SRM = 3 ABV = 5%

When Old World Pilsner goes US West Coast, the result is Pivo Hoppy Pils. Brewed with classic influences from Germany and the Czech Republic, Pivo is then dry hopped to pump up the floral, spicy, herbal, and lemongrass aromatics in German Saphir hops.

INGREDIENTS
9 lbs. 6 oz. (4.3 kg) Weyermann Pilsner malt
8.3 AAU German Magnum hops (60 mins.) (0.75 oz./21 g at 11% alpha acids)
2.3 AAU German Spalt Select hops (30 mins.) (0.5 oz/14 g at 4.5% alpha acids)
0.8 oz. (22 g) German Saphir hops (0 mins.)
0.8 oz. (22 g) German Saphir hops (dry hop)
7 g calcium chloride (if using reverse osmosis water)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast
3/4 cup (150 g) dextrose (if priming)

STEP BY STEP
Mash the grains (and calcium chloride, if using) at 145°F (63°C) for 15 minutes. Raise the mash temperature to 155°F (68°C) and hold for 30 minutes. Mash out, vorlauf, and then sparge at 168°F (75°C). Collect 6 gallons (23 L) of 1.038 wort. Boil for 60 minutes, adding hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C). After 4 days of fermentation, add the dry hop addition. After 7 days total, slowly raise the temperature to 60°F (16°C) for 3 days for a diacetyl rest, then slowly lower the beer to 34°F (1°C). Once at final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Lager at 34°F (1°C) for approximately 1 month before serving.

EXTRACT WITH GRAINS OPTION:
Replace the Pilsner malt with 6.5 pounds (2.9 kg) Pilsen liquid malt extract. Bring 5.5 gallons (21 L) of water and calcium chloride (if using) to boil, turn off the flame, and stir in the liquid malt extract until completely dissolved. Top up if necessary to obtain 6.0 gallons (23 L) of 1.038 SG wort. Boil for 60 minutes, adding the hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Follow the remaining portion of the all-grain recipe.