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Pilsner is a category of pale lagers including examples from Germany and America. All three styles have prominent hop bitterness and flavors, making them much more flavorful and aromatic compared to the light lager category.
Mash in at 122° F (50° C) and hold for 20 minutes, monitoring pH if …More
Adjust water with calcium chloride (about 1 tsp. or 5 mL for a neutral water …More
Split water 50/50 with filtered tap water and distilled water. Add 3/4 Tbsp. of lactic …More
Use a double decoction mash schedule with a protein rest at 122° F (50° C) …More
To brew this Bohemian Pilsner recipe, mash in at 148°F (64°C) with 1.5 quarts/pound of …More
Use a decoction mash schedule with an initial rest at 147°F (64°C) for 90 minutes. …More
Use half RO water. Mash grains at 150° F (66° C) for 90 minutes. Primary fermentation …More
Specific step-by-step directions are not provided with this recipe, but the same general steps highlighted …More
Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for …More
Single-infusion mash with no mash-out. 75 minute mash using 5.5 gallons (20.82 L) of …More
Add the cracked crystal malt to 1.5 gallons of cold water and bring to a …More
Mash in at 122°F (50°C) and hold for a 20 minutes protein rest. Raise to 144°F …More