Czech-Style Pilsner

5 Gal, O.G = 1.049  F.G. = 1.010  IBU = 35, partial grain    

Ingredients:

• 6.5 lbs. Bierkeller pale malt extract or 5.5 lbs. extra light dry malt extract (DME)
• 1 lb. light Munich (9° Lovibond)
• 8 oz. carapils (1.7° Lovibond)
• 5.1 AAU Hallertau hops (1 oz. at 5% alpha acid) at boil
• 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 15 minutes
• 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 30 minutes
• 1.05 AAU Saaz hop pellets or whole hops (0.25 oz. at 4.2% alpha acid) at finish
• Starter of Wyeast 2278 (Czech Pils) 

Step by Step:    

Add crushed grains to 1/2 gallon 155° F water. Hold this temperature for 20 minutes. Raise to 165° F. Run entire volume through kitchen colander (preferably fine wire mesh) and gently rinse with 3/4 gallon of 170° F water. Add malt extract. Top off boiling vessel to 5.5 gallons. Boil for 45 minutes, adding hops as indicated by the hopping schedule above. Cool the beer as quickly as possible to 50° F and pitch yeast starter. Hold temperature steady for 14 days. Transfer lager to secondary fermenter or keg.    

Slowly lower the temperature to as cold as possible without freezing the beer. Hold this temperature for 90 days.

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Czech-Style Pilsner

5 Gal, O.G = 1.049  F.G. = 1.010  IBU = 35, all grain 

Ingredients:

• 8 lbs. two-row pilsner malt
• 1 lb. light Munich (9° Lovibond)
• 8 oz. carapils (1.7° Lovibond)
• 5.1 AAU Hallertau hops (1 oz. at 5.1% alpha acid) at boil
• 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 20 minutes
• 2.1 AAU Saaz hop pellets or whole hops (0.5 oz. at 4.2% alpha acid) at 40 minutes
• 1.05 AAU Saaz hop pellets or whole hops (0.25 oz. at 4.2% alpha acid) at finish
• Starter of Wyeast 2278 (Czech Pils)

Step by Step:    

Add approximately 2.25 gallons 135° F water to crushed grains. Stabilize at 122° F and rest for 30 minutes. Then add one gallon boiling water and bring mash to around 149° to 152° F. Rest, checking for conversion at one hour. Mash out at 168° F and sparge with 4.5 gallons water. Collect 5.5 gallons of wort and continue to boil. Boil as indicated by hopping schedule above. Total boil time is 60 minutes.

Cool beer as quickly as possible to 45° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.