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“The addition of brown sugar to the pilsner style produces a beer that is less dry than the classic pilsner. Light brown sugar is recommended to maintain the correct color for the pilsner style.” 

8 pounds Alexander’s pale malt

1/2 pounds crystal malt (20L)

1 pound light or dark brown sugar

1 ounce Hallertauer hops for bittering

1 ounce Tettnanger hops for flavoring

1 1/2 ounces Saaz hops for aroma

1 teaspoon Irish moss

1 package Pilsen lager yeast

3/4 cup corn sugar

Place the crushed crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains, add malt extract and brown sugar, and bring to a boil.

Add Hallertauer hops and boil for 1 hour.

Add Tettnanger hops 30 minutes into boil.

Add Saaz hops and Irish moss for the last 10 minutes of the boil.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.

• 1 cup basil leaves, loosely packed
• 2 11-oz cans frozen 100% white grape concentrate
• 14 oz granulated sugar (to specific gravity of 1.085)
• Water to make one gallon
• 2-1/2 tsp acid blend
• 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
• 1/4 tsp tannin
• 1-1/4 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Wash fresh basil leaves and place in nylon straining bag and tie
closed. Put all other ingredients except yeast in primary and stir well
to dissolve.

Cover primary and set aside 6-8 hours. Add nylon straining
bag, activated yeast, recover primary, and set aside for 5 days.

Taste and remove bag and discard leaves if basil flavor is sufficient. If
not, leave bag in an extra day. Recover primary until s.g. drops to
1.015.

Transfer liquid to secondary, top up if required and fit
airlock. Ferment to dryness, then rack, top up and refit airlock.

Repeat every 30 days until wine clears and no new sediments form during
a 30-day period. Stabilize and sweeten to taste if desired (if
sweetened, wait three weeks for any renewed fermentation to begin) and
rack into bottles. Age 3 months before tasting. Serve chilled.

This is the most straightforward of lagers, the German Pils. Agressively hopped with German noble hops (Spalt and Saaz). It is light and dry and refreshing. It is the most popular style of beer consumed in Germany. 

6 2/3 pounds light malt extract

2 1/2 ounces Spalt hops for bittering

1 ounce Saaz hops for aroma

1 teaspoon Irish moss

1 package Munich lager yeast

3/4 cup corn sugar for priming

Bring water to boil and add malt extract and Spalt hops.

Boil for 1 hour adding the Saaz hops and Irish moss for the last 10 minutes.

Cool wort and pitch yeast.

Primary ferment at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 3 to 4 weeks.

Bottle using corn sugar. Age in bottle for 7 to 10 days.

• 1 cup basil leaves, loosely packed
  
• 2 11-oz cans frozen 100% white grape concentrate
  
• 14 oz granulated sugar (to specific gravity of 1.085)
  
• Water to make one gallon
  
• 2-1/2 tsp acid blend
  
• 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
  
• 1/4 tsp tannin
  
• 1-1/4 tsp yeast nutrient
  
• 1 pkt Champagne wine yeast
  

Wash fresh basil leaves and place in nylon straining bag and tie
closed. Put all other ingredients except yeast in primary and stir well
to dissolve.

Cover primary and set aside 6-8 hours. Add nylon straining
bag, activated yeast, recover primary, and set aside for 5 days.

Taste and remove bag and discard leaves if basil flavor is sufficient. If
not, leave bag in an extra day. Recover primary until s.g. drops to
1.015.

Transfer liquid to secondary, top up if required and fit
airlock. Ferment to dryness, then rack, top up and refit airlock.

Repeat every 30 days until wine clears and no new sediments form during
a 30-day period. Stabilize and sweeten to taste if desired (if
sweetened, wait three weeks for any renewed fermentation to begin) and
rack into bottles. Age 3 months before tasting. Serve chilled.