Propensity Pilsener Lager

Source: Brian Kulchycki
Recipe added: 11/04/03
Email: kulchycki14@rogers.com

Modified from Charlie Papazian's "Complete Joy of Home Brewing". I've got one on the go now. Last time I made with dried yeast at room temperature and it was the best I've made so far. This time I'm using the liquid yeast, spring water and fermenting at lager temp., it should be even better! Taste like Pilsener Urquell, Enjoy!!

Specifics

Recipe type: Extract
Batch Size: 5 imp. gal / 6 US gal (23 liters)
Starting Gravity: 1.053
Finishing Gravity: 1.013
Time in Boil: 45 mins.
Primary Fermentation: Leave at room temp. until strong ferm. starts then 7 days at 52 F/11 C
Secondary Fermentation: 14 days at 48 F / 9 C
Additional Fermentation: In bottle at 48 F /9 C 3 weeks

Ingredients:

2.5 kg Light dried malt extract
.5 kg Cracked Crystal Malt
1 kg Clover Honey
50 grams Hallertau (10 HBU) Boiling
25 grams Tettnanger
25 grams Hallertau
Wyeast 2007 Pilsner yeast
3/4 c priming sugar
20 liters spring water
1 bag ice (from spring water)

Procedure:

Add crystal malt to steeping bag in 32 cups spring water, bring to boil. Remove grains at simmer and sparge with 1 liter of boiled water from kettle. Remove from heat, add DME and honey. Return to heat. Add 50 g. Hallertau when boiling commences. Boil for 45 min., 10 minutes before end of boil add 25 g. Tettnager, 2 min. before end add 25 g. Hallertau. Place pot in sink of cold water for 20 minutes, changing water as it heats up. Pour through sanitized strainer into primary with ice and remaining spring water. Aerate well with sanitized paddle. Should stabalize at 65 F, pitch yeast.

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