Pilsner (For Intermediate Homebrewers) Recipe

  1. Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 157u0b0F. Remove from heat.
  2. Mash-in by slowly adding 7 pounds of pilsner malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 148u0b0F.
  3. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 190u0b0F.
  4. After 60 minutes, mash-out by carefully pouring the 190u0b0F water into the mash, stirring to equalize temperature to about 170u0b0F.
  5. Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6.5 gallons and add 1.5 pounds extra light dry malt extract.
  6. Bring wort to a vigorous boil. When the boil begins, add 1.5 ounce Saaz hops in a mesh bag.
  7. After boiling for 70 minutes, add 1 ounce Saaz hops in a mesh bag.
  8. After boiling for 85 minutes, add 1.5 ounce Saaz hops in a mesh bag.
  9. After total of 90 minutes of boil, remove from heat and add 1 ounce Saaz hops in a mesh bag.
  10. After wort cools below 180u0b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
  11. Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70u0b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket) and place in a temperature controlled refrigerator set to 48u0b0F.
  12. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.054. Cover fermentor with a sanitized stopper and airlock.
  13. After wort cools to 50u0b0F, agitate vigorously for at least 5 minutes. Add two 11.5 gram packages of Saflager S-23 yeast.
  14. Ferment for at least 3 weeks at 48u0b0F
  15. After fermentation is complete, rack to a sanitized secondary carboy and allow the beer to raise to room temperature for 12 hours for a diacetyl rest.
  16. Lager for 4 to 6 weeks by placing carboy in a temperature controlled refrigerator set to 35u0b0F.
  17. Bottle after lagering is complete,

pilsner malt, water, malt, hops, hops, hops, hops, gram

Taken from www.seriouseats.com/recipes/2011/07/homebrewing-pilsner-for-intermediate-homebrewers-pilsner-beer-recipe.html (may not work)

Another recipe

Switch theme