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.
- 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
Yield: 3 gallons (11.36 L)
Original Gravity: 1.059
Final Gravity: 1.024
Boil Time: 70 minutes
- 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.
- Primary Fermentation: 12 days at 57° F (14° C) in glass
- Secondary Fermentation: 21 days at 57° F (14° C) in glass
- "Hits the mark on flavor-well balanced. Subtle all the way."
- "Makes beer noise when opening. Very well balanced."
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