Weldwerks Brewing’s Weld Pilsner clone

Weld Pilsner clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.009
IBU = 46  SRM = 3  ABV = 5.5%  

Ingredients

10.3 lbs. (4.7 kg) Gambrinus Pilsner malt
7.1 AAU Hallertau Magnum hops (first wort hop) (0.5 oz./14 g at 14.3% alpha acids)
1.9 AAU Saaz hops (30 min.) (0.5 oz./14 g at 3.75% alpha acids)
7.5 AAU Saaz hops (15 min.) (2 oz./56 g at 3.75% alpha acids)
1 g Whirlfloc
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ corn sugar (if 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. calcium chloride to the mash.

Mash the Pilsner malt in 3.25 gallons (13.3 L) of water at 148 °F (64 °C) for one hour and then mash out at 168 °F (76 °C). Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with enough water at 168 °F (76 °C) to collect 6 gallons (23 L) in the kettle. Add the first wort hop addition to the kettle as wort is being collected. Boil wort one hour, adding remaining hops at times indicated and Whirlfloc with 15 minutes remaining. The target boil pH is 5.1–5.2 for hot break production. If needed, add lactic acid to adjust pH mid-boil.

Cool wort to 55 °F (13 °C) and leave at that temperature for three weeks in primary fermenter. Then raise temperature to 58 °F (14 °C) for three days. Transfer to a secondary lagering vessel (or remove the trub if able with your equipment) and lager at as close to freezing as possible for three weeks.

Bottle condition or keg and force carbonate as usual.

Weld Pilsner clone, Extract Only

(5 gallons/19 L, extract only)
OG = 1.051  FG = 1.009
IBU = 46  SRM = 3  ABV = 5.5%  

Ingredients

5.65 lbs. (2.6 kg) Pilsner dried malt extract
7.1 AAU Hallertau Magnum hops (first wort hop) (0.5 oz./14 g at 14.3% alpha acids)
1.9 AAU Saaz hops (30 min.) (0.5 oz./14 g at 3.75% alpha acids)
7.5 AAU Saaz hops (15 min.) (2 oz./56 g at 3.75% alpha acids)
1 g Whirlfloc
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ corn sugar (if priming) 

Step by step

Add 6 gallons (23 L) of water to your brew kettle and bring to a boil. Remove from heat, carefully stir in the malt extract until dissolved, and then return to heat. Boil for 60 minutes, adding hops as indicated. 

Cool wort to 55 °F (13 °C) and leave at that temperature for three weeks in primary fermenter. Then raise temperature to 58 °F (14 °C) for three days. Transfer to a secondary lagering vessel and lager at as close to freezing as possible for three weeks. Bottle condition or keg and force carbonate as usual.