Beer Recipe of the Week: Classic American Pilsner
Pilsners traditionally possess a medium to high hop bitterness and at the same time keep the hop flavor and aroma to a minimum. This balances well with the malt characteristics and gives this American Pilsner it’s wonderful dry, crisp finish and taste. Brew it in February so it can have plenty of time to lager. Then enjoy as spring and warmer months come around.
Ingredients for 3 U.S. gallons (11.36 L)
5.0 lb (2.27 kg) six-row pale malt
2.0 lb (0.9 kg) flaked maize
1.3 oz (37 g) Hallertau pellet hops, 4% alpha acid (70 min)
0.35 oz (10 g) pellet hops, 4% alpha acid (15 min)
0.35 oz (10 g) pellet hops, 4% alpha acid (2 min)
White Labs WLP810 San Francisco lager yeast
0.5 cup corn sugar to prime
Original Specific Gravity: 1.059
Final Specific Gravity: 1.024
Boiling Time: 70 minutes
Primary Fermentation: 12 days at 57° F (14° C) in glass
Secondary Fermentation: 21 days at 57° F (14° C) in glass
Begin with a protein rest at 119° F (48°C) for 5 minutes. Raise temperature to 153° F (67° C) and hold for 90 minutes.
"Hits the mark on flavor-well balanced. Subtle all the way."
"Makes beer noise when opening. Very well balanced."
Recipe by Greg and Liz Lorton
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