Pilsner

Ingredients

• 4 kgPilsner malt
• 0.45 kgMunich malt
• 25 gHallertauer Mittelfrüh (60 min bittering)
• 30 gSaaz (15 min flavor)
• 35 gHallertauer Mittelfrüh (5 min aroma)
• 1 packetGerman lager yeast (W34/70 or equivalent)
• 5 gCalcium chloride
• 3 gGypsum

Instructions

1. 1
   Mash 4.45 kg grain bill at 66°C for 60 minutes in 14 L water.
2. 2
   Mash out at 75°C for 10 minutes, then sparge to pre-boil volume of 25 L.
3. 3
   Boil for 90 minutes adding hops: 25 g Hallertauer at 60 min, 30 g Saaz at 15 min, 35 g Hallertauer at 5 min.
4. 4
   Chill rapidly to 10°C and transfer to sanitized fermenter.
5. 5
   Pitch lager yeast starter at 10°C, ferment at 12°C for 5 days, then raise to 14°C for 2 days.
6. 6
   Cold crash to 4°C for 24 hours, transfer to secondary and lager at 2°C for 4-6 weeks.
7. 7
   Carbonate to 2.5 volumes CO2, package and enjoy cold around 4-6°C.