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Saint Arnold Brewing Co, Summer Pils Clone

5 Gallons/19 L, extract with grains; OG = 1.048; FG = 1.008; IBU = 30; SRM = 5; ABV = 5.2%

Ingredients:

3.3 lbs. (1.5 kg) Coopers Light unhopped liquid malt extract
2.3 lbs. (1.04 kg) Coopers Light unhopped dried malt extract
1.0 lb. (0.45 kg) German Pilsner malt
3.0 oz. (85 g) German Munich malt
1 tsp (5 mL) Irish moss (boil 60 min)
8.0 AAU Hallertauer hops (60 min) (2.0 oz./56 g of 4.0% alpha acid)
3.5 AAU Saaz hops (0 min) (1.0 oz./28 g of 3.5% alpha acid)
1.3 AAU Hallertauer hops (0 min) (0.33 oz./9 g of 4.0% alpha acid)
White Labs WLP830 (German Lager) or Wyeast 2206 (German Lager) yeast
0.75 cup (180 mL) corn sugar (for priming)

Step by Step:

Place crushed malts in a nylon steeping bag and steep in 1.75 qt. (1.69 L) of water at 152 ºF (67 ºC) for 30 minutes. Remove grain bag from wort, rinse with 0.75 qt. (~0.75 l) of 170 °F (77 °C) water. Add water to make 3 gallons (11 L), add the malt syrup, dried malt extract, bittering hops and bring to a boil.

Add the Irish moss and boil for 60 minutes. Add the Saaz and the second addition of Hallertauer hops at the end of the boil and let them steep for 5 minutes.

Now add the wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20 L) Cool the wort to 75 ºF (24 ºC), aerate the beer heavily and pitch your yeast.

For fermenting lager yeast, you want the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has begun fermenting, normally about 24 hours. Then cool the beer to 48 ºF (9 ºC) and hold there for the remainder of the fermentation, probably about 2 more weeks, since yeast ferments slower at lower temperatures. When the beer has dropped to your ending gravity, then bottle or keg your beer and enjoy!

All-grain option:

This is a single step infusion mash. Your grain bill will be 9.5 lbs. (4.3 kg) of German Pilsner malt and 3 ounces (9 g) of German Munich malt. Mash the two grains together at 152 ºF (67 ºC) for 60 minutes.

Brock suggests a slightly thinner than normal mash to produce a higher degree of fermentability. Collect approximately 7 gallons (32 L) wort  to boil for 90 minutes to yield 5.5 gallons (25 L).

Lower the amount of the Hallertauer hops in the first addition of the boil to 1.75 ounces (50 g) to account for higher extraction ratio of a full boil.

Brock suggests a “first wort hopping” addition for these hops, which means you add the hops to the wort to the kettle as you collect it — when the heating wort is around 170 ºF (77 ºC) — rather than waiting for the wort to come up to a boil. The fermentation and lagering procedures for your beer are the same as in the extract recipe.