Sweet As John Quincy Pilsner

ABV: 5.5%

IBU: 36

SRM: 4

OG: 1.050 (12.4°P)

FG: 1.009 (2.3°P)

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gold medal pilsner-lager

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Doug Brown of San Diego, California, a member of QUAFF homebrew club, won a gold medal in Category 3: Pilsner during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Brown’s New Zealand Pilsner (3E) was chosen as first out of 146 entries in the category.

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Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Doug Brown of San Diego, California, a member of QUAFF homebrew club, won a gold medal in Category 3: Pilsner during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Brown’s New Zealand Pilsner (3E) was chosen as first out of 146 entries in the category.

Ingredients:

  • MALTS & ADJUNCTS
  • 5 lb. (2.27 kg) Weyermann Pilsner malt
  • 5 lb. (2.27 kg) Crisp British pale malt
  • 2 lb. (0.9 kg) Admiral chit malt
  • 0.5 lb. (227 g) Rahr white wheat malt
  • HOPS
  • 1.0 oz. (28 g) Motueka, 6.1% a.a. @ FWH 60 min
  • 0.5 oz. (14 g) Nelson Sauvin, 11.4% a.a. @ 10 min
  • 1.0 oz. (28 g) Waimea, 12.8% a.a. dry hop 6 days
  • 0.5 oz. (14 g) Nelson Sauvin, 11.4% a.a. dry hop 6 days
  • YEAST
  • 2 L starter Imperial 13 Global
  • WATER
  • 70 ppm Ca, 0 ppm Mg, 15 ppm Na, 87 ppm Cl, 52 ppm SO4, 39 HCO3

Specifications:

Yield: 5 US gal. (18.9 L)

Original Gravity: 1.050 (12.4°P)

Final Gravity: 1.009 (2.3°P)

ABV: 5.5%

IBU: 36

SRM: 4

Efficiency: 91%

Directions:

Mash in 4 steps: (1) protein rest at 128°F (53°C) for 10 min; (2) beta-amylase rest at 147°F (64°C) for 60 min; (3) dextrin rest at 157°F (69°C) for 15 min; and (4) mash out at 168°F (76°C) for 10 min. Ferment according to the “Modified Narziss” regimen popularized by Tasty McDole (R.I.P.): pitch at 45°F (7°C), raising 1°F (0.6°C) every 12 hours until reaching 50°F (10°C); hold at 50°F until 50% of expected attenuation is realized, then raise temperature to 55°F (13°C), and raise again to 60°F (16°C) when 75% of expected attenuation is realized. Cold crash when fermentation finishes, then fine and carbonate, and serve fresh!


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