Comrade John & Tim’s American Light

5 gallons/19 L, all-grain; OG = 1.042; FG = 1.007; IBU = 19; SRM = 6; ABV = 4.5%

Ingredients:

• 4.5 lbs. (2.04 kg)  German Pilsner malt  
• 2.5 lbs. (1.13 kg) Belgian Pilsner malt  
• 0.75 lbs. (0.34 kg) rice flakes
• 1.0 lb. (0.46 kg) maize flakes
• 1.9 AAU U.K. First Gold hops (50 minutes) (0.25 oz./7.8 g of 7.5% alpha acids)
• 1.9 AAU U.K. First Gold pellet hops (40 minutes) (0.25 oz./7.8 g of 7.5% alpha acids)
• 1.4 AAU English Kent Goldings hops (30 minutes) (0.25 oz/7.8 g of 5.6% alpha acids)
• 1.4 AAU English Kent Goldings hops (20 minutes) (0.25 oz/7.8 g of 5.6% alpha acids)
• 2.6 AAU Mount Hood hops (15 minutes) (0.5 oz/14.17 g of 5.1% alpha acids)
• 0.5 AAU Hallertauer hops (5 minutes) (0.15 oz./4.25 g of 3.3% alpha acids)
• Wyeast 2007 (Pilsen Lager) yeast (2 qt./2L starter)
• 8.0 gallons (30.3 L) very soft water (1/2 distilled and 1/2 preboiled tap)
• 0.5 tsp. Irish moss (30 minutes)
• 0.5 tsp. gypsum
• 0.25 tsp. calcium chloride
• 15 drops phosphoric acid
  

Step by Step:

Collect five gallons pre-boiled tap water. Remaining balance of water used was bottled distilled. Simple infusion mash 153 ºF (67 ºF) to 158 (70 ºC) over 90 minutes. Mash pH corrected to 5.3 with mineral salts and phosphoric acid. Sparge 70 minutes corrected to pH 5.7. Boil for 25 minutes before first addition of hops. Total boil time is 75 minutes. Rapid chill using whatever chilling equipment you have or an ice bath then pour into a 6.5-gallon (24.7-L) carboy. Add yeast and shake vigorously.

Primary fermentation occurred at 53 ºF (12 ºC) for 7 days. Secondary fermentation was at 53 ºF (12 ºC) for 14 days. Beer was kegged, forced carbonated and counter-pressure bottle filled for entry in the contest.