Chesapeake Pilsner

(5 gallon/19 L, extract with grains)
OG = 1.050  FG = 1.012 IBU = 19  SRM = 2.5  ABV = 5%

Ingredients

5.5 lbs. (2.5 kg) light liquid malt extract
0.75 lb. (0.34 kg) Vienna malt
1 lb. (0.45 kg) rice syrup
5.0 AAU Northern Brewer hops (60 min.) (0.67 oz./19 g of 7.5% alpha acid)
0.5 oz. (14 g) Mt. Hood hops (2 min.)
1 tsp. Irish moss
1.5 tsp. Polyclar AT Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast
1.0 cup corn sugar (for bottling)

Step by Step

Add crushed Vienna malt to a nylon bag and steep in four gallons of brewing water. Heat water and remove grain bag when temperature reaches 170 °F (77 °C). Turn off heat. Add the malt extract and rice syrup to your brewing water and then bring it to a boil. Be sure to stir in malt extract and rice syrup thoroughly. Boil for one hour. Add Northern Brewer hops at the beginning of the boil. Add Irish moss with 15 minutes remaining in the boil. Add Mt. Hood hops when two minutes remain in the boil. After the boil, cool the wort quickly and rack to a fermenter. Add water to make 5.25 gallons (20 L) of wort, aerate and pitch yeast. Ferment at 65 °F (18 °C) for one week. Rack to secondary and add Polyclar. Let settle for one week. Bottle with one cup of corn sugar, condition for two weeks, then enjoy.