Pilsner

Classification: pale lager, pilsner, extract

Source: Erik Henchal (henchal@wrair.ARPA) Issue #128, 4/15/89

This recipe has produced one of the finest pilsners I have ever made. What could be simpler?

Ingredients:

4 pound can, Mountmellick hopped light malt extract
3 ounces, crystal malt
2 teaspoons, gypsum
1/4 ounce, Saaz hops (boil)
1/2 ounce, Saaz hops (finish)
Wyeast #2007

Procedure:

This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees.

Specifics:

Primary: 3 weeks
Secondary: 4 weeks