Pilsner Geben Frei

Pilsner Geben Frei

(5 gallons/19 L, partial mash)
OG = 1.046   FG = 1.011
IBU = 54   SRM = 3   ABV = 4.7%

6 lbs. (2.7 kg) brown rice syrup (2 °L)
12 oz. (0.35 kg) oat malt (2 °L)
12 oz. (0.35 kg) flaked rice (1 °L)
2 oz. (56 g) turbinado sugar (10 °L)
12 AAU Saaz hops (60 min.) (3 oz./ 84 g at 4% alpha acids)
4 AAU Saaz hops (15 min.) (1 oz./28 g at 4% alpha acids)
2 AAU Saaz hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step
Crush or grind the grains and place in a muslin or paint strainer bag. Dough-in with 3 qts. (2.8 L) water to target a temperature of 150 °F (66 °C). Hold the mash at 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C) and hold for 5 minutes. Raise the grain bag out of wort and wash the grains with 168 °F (76 °C) water. Top off your boil kettle to 6 gallons (23 L) and add rice syrup off heat. Stir until syrup is dissolved, then return the kettle to heat and bring to a boil. Boil the wort 60 minutes, adding hops at times indicated. Chill the wort to 68 °F (20 °C), aerate thoroughly and pitch yeast. Ferment at 68 °F (20 °C) until the yeast drops clear. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.4 volumes.

Issue: November 2013

A gluten-free Pilsner-styled beer that is brewed wtih Saaz hops to provide the crucial spicy aroma and character to this beer.