German-Style Pilsener
German-Style Pilsener
(5 gallons/19 L, all-grain) OG = 1.055 FG = 1.012 IBU = 40 SRM = 4 ABV = 5.8% Ingredients 10.2 lbs. (4.6 kg) continental Pilsner malt (2 °L) 1.1 lbs. (0.5 kg) Weyermann Carafoam® malt (2 °L) 6 AAU Tettnang hops (80 min.) (1.5 oz./43 g at 4% alpha acids) 5.2 AAU Spalt hops (30 min.) (1.3 oz./37 g at 4% alpha acids) 2.6 AAU Hallertauer Mittelfrüh hops (5 min.) (0.6 oz./17 g at 4.25% alpha acids) White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast 2⁄3 cup corn sugar (if priming) Step by Step This is a multi-step infusion mash. Mash in at 122 °F (50 °C). Rest 30 minutes. Raise temperature to 144 °F (62 °C). Rest 20 minutes. Raise temperature to 162 °F (72 °C). Rest 20 minutes. Raise temperature to 172 °F (78 °C) for the mash-out. Transfer mash to lauter tun. Recirculate. Sparge to pre-boil gravity of about 1.042, assuming 1.5 gallons (5.7 L) evaporation during subsequent boil. Boil for 90 minutes. Bitter hop at 10 minutes into the boil; flavor hop at 60 minutes; aroma hop at 85 minutes. After the boil, verify OG in kettle. Add water if too much evaporation occurred. Chill the wort down to the top of the selected yeast’s temper-ature range. Aerate the wort thoroughly. Maintain transfer temperature until primary fermentation is vigorous. Pull temperature down slowly to the bottom of the selected yeast’s tem-perature range. Rack at terminal gravity. Reduce temperature to about 34 °F (1 °C), or lower. Lager at least eight weeks (12 weeks is better). Prime the beer with a total of 4 oz. (112 g) of corn sugar. Technically, this is the equivalent of 2.5 volumes of CO2 (5 grams of CO2 per liter), measured at 50 °F (10 °C). Then package the brew.German-Style Pilsener
(5 gallons/19 L, extract with grains) OG = 1.055 FG = 1.012 IBU = 40 SRM = 4 ABV = 5.8% Ingredients 7 lbs. (3.2 kg) Pilsen liquid malt extract 1.1 lbs. (0.5 kg) Weyermann Carafoam® malt (2 °L) (optional) 6 AAU Tettnang hops (80 min.) (1.5 oz./43 g at 4% alpha acids) 5.2 AAU Spalt hops (30 min.) (1.3 oz./37 g at 4% alpha acids) 2.6 AAU Hallertauer Mittelfrüh hops (5 min.) (0.6 oz./17 g at 4.25% alpha acids) White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast 2⁄3 cup corn sugar (if priming) Step by Step Crush and steep the optional Carafoam® in a nylon or muslin bag for about 30 minutes in approximately 2 qts. (~2 L) of water, at roughly 160 °F (70 °C). Raise and rinse the bag with 2 cups (~0.5 L) of cold water. Do not squeeze the bag. Dissolve about 7 lbs. (3.2 kg) of liquid malt extract in the steeping liquid plus enough water to bring the OG of the mix to approximately 1.042, assuming a 1.5 gallons (5.7 L) evaporation rate during a 90-minute boil. Bring to a boil and proceed as for the all-grain batch.
