Gordon Strong’s Italian Pilsner

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.010
IBU = 29  SRM = 4  ABV = 5.1%

Ingredients
9.5 lbs. (4.3 kg) Pilsner malt
8 oz. (227 g) Munich malt
4.75 AAU Spalt hops (first wort hop) (1 oz./28 g at 4.75% alpha acids)
3 AAU Magnum hops (60 min.) (0.25 oz./7 g at 12% alpha acids) 
1 oz. (28 g) Saphir hops (dry hop)
SafLager W-34/70, Omega Yeast OYL-106 (German Lager 1), or Wyeast 2124 (Bohemian Lager) yeast
7⁄8 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the strike water.

Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 147 °F (64 °C) and hold for 40 minutes. Raise the temperature to 160 °F (71 °C) and hold for 10 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Put the first wort hops in the boil kettle, then sparge slowly and collect 7 gallons (26.5 L) of wort. 

Boil the wort for 90 minutes, adding the Magnum hops 30 minutes after the start of the boil. 

Chill the wort to 52 °F (11 °C), pitch the yeast, and ferment at this temperature until complete. Allow temperature to rise to 59 °F (15 °C) during the second half of fermentation to prevent early flocculation. Rack to secondary, add dry hops for 3 days then remove hops. Continue to lager for two months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Italian Pilsner

(5 gallons/19 L, extract only)
OG = 1.048  FG = 1.010
IBU = 29  SRM = 4  ABV = 5.1%

Ingredients
5.6 lbs. (2.5 kg) Pilsen dried malt extract
4.75 AAU Spalt hops (first wort hop) (1 oz./28 g at 4.75% alpha acids)
3 AAU Magnum hops (60 min.) (0.25 oz./7 g at 12% alpha acids) 
1 oz. (28 g) Saphir hops (dry hop)
SafLager W-34/70, Omega Yeast OYL-106 (German Lager 1), or Wyeast 2124 (Bohemian Lager) yeast
7⁄8 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on, add the first wort hops, and bring to a boil. 

Boil the wort for 60 minutes, adding the Magnum hops at the start of the boil. 

Chill the wort to 52 °F (11 °C), pitch the yeast, top up fermenter to 5.25 gallons (20 L), then ferment at this temperature until complete. Allow temperature to rise to 59 °F (15 °C) during the second half of fermentation to prevent early flocculation. Rack to secondary, add dry hops for 3 days then remove hops. Continue to lager for two months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Tips for Success:

While maintaining cool, cellar-like temperatures during the first half of active fermentation should produce the cleanest beer, this yeast strain is very forgiving and can tolerate temperatures into the 60s °F (mid-teens °C) without increasing potential for off-flavors such as fusels and esters.