Edgy Pils

(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.010 IBU = 48 SRM = 3 ABV = 4.8%

Ingredients

9.5 lbs. (4.3 kg) Weyermann Pilsner Malt (2 °L)
10.4 AAU Tettnanger hops (75 min.) (2.3 oz./65 g of 4.5% alpha acid)
4.5 AAU Tettnanger hops (15 min.) (1 oz./28 g of 4.5% alpha acids)
1 oz. (28 g) Hallertauer Mittelfrüh hops (0 min.)
1 tsp Irish moss (15 mins)
Wyeast 2042 (Danish Lager) yeast (~3 qt./3 L starter)
1 cup dried malt extract (for priming)

Step by Step

Dough in at about 122 °F (50 °C) for a 30-minute rest. Then raise the mash temperature, using a combination of hot-water infusion and direct heat, to 148 °F ±2 °F (64 °C ±1°C) for a 30-minute beta saccharification rest. Then raise it to 156 °F ±2 °F (69 °C ±1 °C) for a 30-minute alpha saccharification rest. Then raise it to 170 °F ±2 °F (77 °C ±1 °C) for the mash-out. Recirculate the wort until it runs brilliantly clear (about 15 minutes). Then lauter and sparge. Boil for 90 minutes. Add bittering hops 15 minutes into the boil. Add flavor hops and Irish moss 75 minutes into the boil. Add aroma hops at shut-down. Check the gravity and adjust for evaporation losses. Give the wort a long strir to create a whirlpool and let rest for about 30 minutes to allow the trub to settle. Siphon the wort off the trub and heat exchange to a pitching temperature as close to 49 °F (9.4 °C) as possible. If you have trouble heat-exchanging to such a low temperature, pitch your yeast anyway, but refrigerate your fermenter immediately to pull the temperature down to the required level as quickly as possible. Failure to reduce the fermentation temperature could result in excess diacetyl. Because the lag time between pitching and the start of primary fermentation may be a day or two, it is particularly important to aerate the wort thoroughly to avoid the formation of DMS. Let the brew ferment for about two weeks, at which point it should be at least 90% attenuated (at approximately SG 1.014 or 3.5 °P). Rack and reduce the temperature gradually by about 2 °F (1 °C) per day. Drop the temperature to as low as your setup allows. The best lagering temperature is around the freezing point, but any temperature below 40 °F (4 °C) is serviceable. Let the brew mature for about two weeks. Rack again and let it warm up to room temperature for a 3-day diacetyl rest. Then return the brew to the lagering temperature for two to six weeks of final maturation on the yeast, the longer the better. During lagering, the remaining yeast reabsorbs many of its own fermentation byproducts for a crisp taste. It also scrubs the brew clean of dissolved oxygen for greater stability. At the end of the lagering period, rack the brew once more and prime it for bottling or kegging. Store it at the serving temperature of 46–48 °F (8–9 °C). Allow about two weeks for the priming agent to be metabolized. If you use a Cornelius keg and a CO2 dispenser, omit the priming agent and set the pressure to about 15 PSI (1 atmosphere). It will take about 2 days for the Pils to be properly carbonated.

Edgy Pils

(5 gallons/19 L, extract only)
OG = 1.047 FG = 1.010 IBU = 48 SRM = 3 ABV = 4.8%

Ingredients

7.1 lbs. (3.2 kg) Weyermann Pilsner liquid malt extract
10.4 AAU Tettnanger hops (75 mins) (2.3 oz./65 g of 4.5% alpha acid)
4.5 AAU Tettnanger hops (15 mins) (1.0 oz./28 g of 4.5% alpha acid)
1 oz. (28 g) Hallertauer Mittelfrüh hops (aroma)
1 tsp Irish moss
Wyeast 2042 (Danish Lager) yeast (~3 qt./3 L starter)
1 cup dried malt extract (for priming)

Step by Step

If performing a full-wort boil, mix the malt extract with your hot brewing liquor in the kettle. If brewing a stovetop beer, add about half of your liquid malt extract to your brewpot. Bring the wort to a boil and begin the 90 minute boil. Add hops at time indicated in the recipe. If brewing a stovetop beer, turn off heat and add remaining liquid malt extract with 15 minutes left in the boil. (Keep the timer going on the boil while you do this.) Follow all-grain instructions to complete.