Pilsner

Back in Boulder in ’96, I wrote down a few recipes from Irish Mike’s brew book. This was one of them. I write it here for our ease of reference.

  • 9 lbs. 2 row Klage’s pale malt
  • 12 AAU’s Saaz
  • Brewer’s Choice Pilsner lager yeast
  • 1/2 teaspoon gypsum to mash water
  • 1 teaspoon calcium carbonate to sparge water
  • S.G.= 1.042
  • F.G.= 1.004

Mashing Notes

  • Mash water pH- 5.2 136 F
  • Mash in at 130 F
  • Raise to 136 F, 30 minute protein rest
  • 2 hour saccrification at 148-150F
  • mash out 5 minutes at 168 F

Sparge Notes

  • extensive recirculation- 1/2 hour
  • sparge reading – 1.030

Brewing Notes

  • 1 hour
  • hop schedule 60- 30- 10

Fermentation Notes

  • 24 hour to respiration (bubble)
  • 6 days krausen faullen

Notes

Excellent beer. Great hop aroma. Great bitterness, very crisp, refreshing taste. Good white head. Good head retention. Next time try dry hop.

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