Pilsner Urquell

Classification: pale lager, pilsner, extract

Source: Don McDaniel (dinsdale@chtm.unm.edu) Issue #639, 5/17/91

The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are:

The lightest extract you can find.
Fresh hops or pellets packed in Nitrogen (only Saaz will do).
Liquid yeast fermented at a steady low temp.

Ingredients:

4 pound can, Alexander's Pale malt extract syrup
2-1/3 pounds, light dry malt extract
15 AAU's, Saaz hops
Wyeast 2007 Bohemian Pilsner yeast

Procedure:

Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool.

Specifics:

O.G.: 1.050
1.010-1.008
Primary: 50 degrees