Big Brew 2013 Recipe: Classic American Pilsner

ABV: 5.50%

IBU: 39

SRM: 4

OG: 1.055 (13.6° P)

FG: 1.014 (3.6° P)

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Each year on the first Saturday in May, thousands of homebrewers from around the world unite to celebrate National Homebrew Day by brewing the same recipes and sharing a simultaneous toast at noon CDT.

This Classic American Pilsner recipe by Kyle Sisco won the bronze medal at the 2012 GABF Pro-Am. This style is known for its smooth and crisp flavor!

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Each year on the first Saturday in May, thousands of homebrewers from around the world unite to celebrate National Homebrew Day by brewing the same recipes and sharing a simultaneous toast at noon CDT.

This Classic American Pilsner recipe by Kyle Sisco won the bronze medal at the 2012 GABF Pro-Am. This style is known for its smooth and crisp flavor!

Ingredients:

  • 9.0 lbs (4.08 kg) 6-row malt
  • 2.0 lbs (0.9 kg) flaked corn
  • 7.05 oz (200 g) acidulated/sauermalz malt
  • Hops
  • 1.0 oz (30 g) Sterling hops, 7.5% a.a. (60 min)
  • 0.35 oz (10 g) Sterling hops, 7.5% a.a. (30 min)
  • 0.35 oz (10 g) Sterling hops, 7.5% a.a. (20 min)
  • 1.0 oz (30 g) Sterling hops, 7.5% a.a. (0 min)
  • *If Sterling hops are unavailable, Czech Saaz hops are a viable substitute
  • Yeast
  • White Labs WLP840 American Lager yeast or Wyeast 2035 American Lager yeast
  • Misc.
  • 0.5 t Wyeast Brewer’s Yeast Nutrient
  • 0.25 t 5 Star SuperMoss

Specifications:

Yield: for 5.5 gallons (20.82 L)

Original Gravity: 1.055 (13.6° P)

Final Gravity: 1.014 (3.6° P)

ABV: 5.50%

IBU: 39

SRM: 4

Boil Time: 60 minutes

Directions:

  •     Single-infusion mash with no mash-out.
  •     75 minute mash using 5.5 gallons (20.82 L) of 150° F (66° C) water at profile listed below.
  •     Target pH: 5.2 (room temperature).
  •     Using 4 gallons (15.14 L) of water acidified with lactic acid to pH of 5.5, batch sparge at 168° F (76° C).
  •     Collect 7.5 gallons (28.39 L) of wort and boil for 60 minutes.
  •     Add hops at specified intervals from end of boil.
  •     Cool wort and oxygenate for one minute.
  •     Ferment at 48° F (9° C) until activity slows.
  •     Ramp 2° F per day until you reach 65° F (18° C) and hold for 2-3 days.
  •     Crash cool to 30° F (-1° C) and lager for 1-3 months.
  •     Keg at 2.5-3.0 volumes of CO2 or bottle condition with 5 oz (142 g) corn sugar.
  • Water Profile (in ppm)
  • Calcium: 100
  • Magnesium: 20
  • Sodium: 20
  • Sulfate: 150
  • Chloride: 115
  • Bicarbonate: 60
  • Residual Alkalinity: -30
  • Sulfate:Chloride: 1:3 (balanced)

Extract Information

6.75 lbs (3.06 kg) extra-pale malt extract syrup
1.5 lbs (0.68 kg) dextrose (corn sugar)

  •     Add malt extract syrup and 1.5 lbs (0.68 kg) dextrose to 2.5 gallons of hot water until totally dissolved.
  •     Bring to a rolling boil for 60 minutes.
  •     Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled & chilled water for a total volume of 5.5    gallons (20.82 L).
  •     Ferment at 48° F (9° C) until activity slows.
  •     Ramp 2° F per day until you reach 65° F (18° C) and hold for 2-3 days.
  •     Crash cool to 30° F (-1° C) and lager for 1-3 months.
  •     Keg at 2.5-3.0 volumes of CO? or bottle condition with 5 oz (142 g) corn sugar.

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