The following beer recipe is featured in the January/February 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Steve Ruch
This German style pilsner recipe is light, crisp and perfectly paired with a cozy corn chowder, like the one paired with this recipe courtesy of Raven Ruch in this issue of Zymurgy. Steve and Raven are great homebrewing reminders to pair what you love and try new things!
- 7 lb. (3.1 kg) Best Malz Pilsner malt
- 0.33 oz. (9 g) Hallertauer Mittelfrüh, 4.3% a.a., first wort hops
- 0.875 oz. (25 g) Hallertauer Mittelfrüh, 4.3% a.a. @ 60 min
- 0.66 oz. (18 g) Hallertauer Mittelfrüh, 4.3% a.a. @ 10 min
- 0.125 oz. (4 g) Hallertauer Mittelfrüh, 4.3% a.a., 30 min hop stand
- 23 g W-34/70
- ADDITIONAL INGREDIENTS
- pinch Irish moss @ 10 min
- 0.25 tsp. yeast nutrient @ 10 min
- 3.75 oz. (106 g) corn sugar to prime
Yield: 3 US gal
Original Gravity: 1.049
Final Gravity: 1.007
Mill grains, dough in at 1.5 qt./lb. (3.1 L/kg), and mash at 150°F (66°C) for 90 minutes. Vorlauf until clear, add
first-wort hops, and sparge with enough water to yield 3.5 gal. (13.3 L) in the kettle. Bring to a boil and add
hops, yeast nutrient, and Irish moss as indicated. Add final hops at knockout and allow to steep 30 minutes.
After 30 minutes, remove all hops, chill wort, and pitch yeast. After three weeks, bottle or keg.
Replace Pilsner malt with 3.3 lb. (1.5 kg) Briess Pilsner DME. Heat 3 gal. (11.4 L) water to near boiling, add first hops and thoroughly mix in the extract. Bring to a boil and follow all-grain hopping schedule.
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