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Photo by: pawelbak

Ingredients for 6 1/2 Gallons

Malts

9 lb. 2-Row German Pilsner Malt
1 1/2 lb. 10°L Munich Malt
1/2 lb. 18°L Durst Crystal Malt
1/2 lb. DWC Cara-Pils

Hops

3/4 oz. Nugget (Homegrown whole cone, 11% 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 60 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 30 min.)
1 oz. Saaz (Loose Leaf, 3.1%, 10 min.)
1 oz. Saaz (Loose Leaf, 3.1%, Dry Hop)

Yeast

Wyeast 2124 Bohemian Pilsner
Water

3 gallons Los Angeles tap water. Use this for mashing.
6 gallons distilled water. Use for sparge and final make-up.
Lower pH to 5.5 with a few drops of 10% phosphoric acid.

Procedure

This is a double decoction procedure.
Mix 1 1/2 lb of the Pilsner malt with all of the specialty grains. Mash-in with 5 Qt of tap water at 174°F. Target temp 157°F for 15 minutes.
Heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
While the first mash is heating, heat 10 Qt tap water to 131°:F. Mash-in the remaining Pilsner malt. Target temp 122°F for 30 minute protein rest.
Combine both mashes together for 1 hr starch conversion. Decoct 2 qt & heat to boiling to keep temp ~153°F.
Scoop out 7 Qt and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
Combine both mashes again for mash-out. Target temperature 170°F.
Sparge with about 16 Qt distilled water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 50°F until fermentation begins.
Reduce temp to 45°F for 22 days.
Rack to secondary and dry hop at 45°F for 22 days.
Raise temp to 60°F for 2 days for diacetyl rest.
Prime with 180 grams priming sugar. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.

O.G. 1.050
F.G. 1.013

Source: Pico Brewery

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Popularity: unranked [?]

Photo by: http://weblog.ch/

Grains:

4 lbs. Pilsner Malt
4 lbs. Munich Light

Hopping Schedule:

.75 oz. Perle, 9% alpha, 60 min.
.75 oz. Tettnanger, 3.80% alpha, 40 min.
.75 oz. Hallertau Tradition, 5.80% alpha, 40 min.
.50 oz. Tettnanger, 3.80% alpha, 10 min.
.50 oz. Hallertau Tradition, 5.80% alpha, 10 min.

Technical Specifications:

OG: 1.040 – 1.047
FG: 1.007 – 1.012
Alcohol: 4.6-5.3% by volume
Yeast: Wyeast Bavarian (W2206)
Protein Rest: 122°F
Conversion Rest: 155°F

Mashing Procedure:

Add approximately two gallons of water at 129°F to the grains to hit the first strike temperature of 122°F. Hold for 15 minutes. At the end of this time, draw off about 40 percent of the mash into a separate pot, leaving as much liquid behind as possible.

While maintaining the temperature in the main mash at about 122°F, raise the temperature of the decoction mash by about 5°F per minute to 155°F, stirring constantly. The mash you moved to the decoction pot was fairly thick and dry, but there is water bound up by the starch that will be released when heated. If it is still a little dry, add additional water to make stirring easier and to help avoid scorching the grain on the bottom of the pot.

Hold the decoction mash at this temperature for five minutes, then again raise its temperature by about 5°F per minute until boiling, stirring constantly. Once the mash is boiling constant stirring is not as necessary, but stir it occasionally to make sure the entire mash is cooked thoroughly. Boil for about five minutes.

At the end of this time, remove the decoction mash from the heat. Begin adding it back to the main mash a few cups at a time, stirring thoroughly between additions to distribute the heat uniformly. When about three-quarters of the decoction mash has been added back, begin monitoring the temperature. When it reaches 155°F, discontinue adding the decoction mash back to the main mash. Set the remainder aside until it cools to about 155°F, and then add it back to the mash.

Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish (Corning Corelle works well and doesn’t stain) and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging.

If you’re not using a combination mash/lauter tun, transfer the mash to the lauter tun. In either case thoroughly stir the mash and let it settle for 10 minutes before initiating the sparge. Collect seven gallons of wort. You can be testing the specific gravity and tasting the sweet wort. Discontinue the sparge when the specific gravity of the runoff drops below about 1.010 or the taste reminds you of warm tea (an indication that tannins are being extracted from the husks). If this happens before you’ve collected the entire seven gallons of wort, just use plain water to make up the difference.

Boil the wort for a total of 90 minutes, adding hops per the schedule indicated. Before beginning to chill the wort, reserve two quarts of wort for later use in priming the beer. You can use sanitized mason jars for this purpose, which you’ll then store in the refrigerator.

Chill the remaining wort to about 70°F and then pitch the yeast. Transfer the fermenter to a 45°F refrigerator for three to four hours after pitching and ferment for seven to 10 days, then transfer to a secondary fermenter.

When the beer is clear (about two to three weeks), rack it to the bottling bucket into which the reserved priming wort has been poured. Bottle as usual.

Source: BYO

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Popularity: 1% [?]

Photo by: http://weblog.ch/

Grains:

4 lbs. Pilsner Malt

4 lbs. Munich Light

Hopping Schedule:

.75 oz. Perle, 9% alpha, 60 min.

.75 oz. Tettnanger, 3.80% alpha, 40 min.

.75 oz. Hallertau Tradition, 5.80% alpha, 40 min.

.50 oz. Tettnanger, 3.80% alpha, 10 min.

.50 oz. Hallertau Tradition, 5.80% alpha, 10 min.

Technical Specifications:

OG: 1.040 – 1.047

FG: 1.007 – 1.012

Alcohol: 4.6-5.3% by volume

Yeast: Wyeast Bavarian (W2206)

Protein Rest: 122°F

Conversion Rest: 155°F

Mashing Procedure:

Add approximately two gallons of water at 129°F to the grains to hit the first strike temperature of 122°F. Hold for 15 minutes. At the end of this time, draw off about 40 percent of the mash into a separate pot, leaving as much liquid behind as possible.

While maintaining the temperature in the main mash at about 122°F, raise the temperature of the decoction mash by about 5°F per minute to 155°F, stirring constantly. The mash you moved to the decoction pot was fairly thick and dry, but there is water bound up by the starch that will be released when heated. If it is still a little dry, add additional water to make stirring easier and to help avoid scorching the grain on the bottom of the pot.

Hold the decoction mash at this temperature for five minutes, then again raise its temperature by about 5°F per minute until boiling, stirring constantly. Once the mash is boiling constant stirring is not as necessary, but stir it occasionally to make sure the entire mash is cooked thoroughly. Boil for about five minutes.

At the end of this time, remove the decoction mash from the heat. Begin adding it back to the main mash a few cups at a time, stirring thoroughly between additions to distribute the heat uniformly. When about three-quarters of the decoction mash has been added back, begin monitoring the temperature. When it reaches 155°F, discontinue adding the decoction mash back to the main mash. Set the remainder aside until it cools to about 155°F, and then add it back to the mash.

Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish (Corning Corelle works well and doesn’t stain) and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging.

If you’re not using a combination mash/lauter tun, transfer the mash to the lauter tun. In either case thoroughly stir the mash and let it settle for 10 minutes before initiating the sparge. Collect seven gallons of wort. You can be testing the specific gravity and tasting the sweet wort. Discontinue the sparge when the specific gravity of the runoff drops below about 1.010 or the taste reminds you of warm tea (an indication that tannins are being extracted from the husks). If this happens before you’ve collected the entire seven gallons of wort, just use plain water to make up the difference.

Boil the wort for a total of 90 minutes, adding hops per the schedule indicated. Before beginning to chill the wort, reserve two quarts of wort for later use in priming the beer. You can use sanitized mason jars for this purpose, which you’ll then store in the refrigerator.

Chill the remaining wort to about 70°F and then pitch the yeast. Transfer the fermenter to a 45°F refrigerator for three to four hours after pitching and ferment for seven to 10 days, then transfer to a secondary fermenter.

When the beer is clear (about two to three weeks), rack it to the bottling bucket into which the reserved priming wort has been poured. Bottle as usual.

Source: BYO

Popularity: unranked [?]

Photo by: Benno Hansen

(6 gallons/23 L, all-grain)
Malt Liquor: (5 gallons/19 L)
OG = 1.051 FG 1.007
American Pilsner: (6 gallons/23 L)
IBU = 12 SRM = 3 ABV = 4.7%

Ingredients

4.0 lbs. (1.8 kg) Briess 6-row Brewer’s malt
2.7 lbs. (1.2 kg) Briess Less Modified Pilsner malt
2.7 lbs. (1.2 kg) rice syrup solids
4 AAU Cluster hops (60 min)
(0.66 oz./19 g of 6% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrients (15 mins)
Wyeast 2007 (Pilsen Lager) or
White Labs WLP840
(American Lager) yeast
(3.5 quart/~3.5 L yeast starter)
1.0 cup corn sugar (for priming)

Step by Step

In your kettle, heat 2.1 gallons (7.9 L) of strike water to 142 °F (61 °C), stir in grains and mash at 131 °F (55 °C) for 15 minutes. Heat to 140 °F (60 °C) — raising the temperature about 2 °F (1 °C) every minute and stirring constantly —and rest for 30 minutes. Transfer mash to lauter tun and stir in boiling water to raise the temperature to 168 °F (76 °C). Let rest for 5 minutes. Recirculate, then collect wort (about 3.33 gallons (13 L). Add water to make enough wort to boil for 90 minutes. Add hops with 60 minutes left and add rice syrup solids, Irish moss and yeast nutrients with 15 minutes left in boil. Ferment base beer (malt liquor) at 53 °F (12 °C). Dilute 5 gallons (19 L) of malt liquor with 1 gallon (3.8 L) of deaerated water to yield 6 gallons (23 L) of American Pilsner. Boil and cool water to deaerate. (You may also want to add a small pinch of potassium metabisulfite to the water).

Source: Homebrew Talk





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Malt and Fermentables

3lbs   X-Light Dry Malt Extract
2lbs   Amber Dry Malt Extract
1lb    Dry Rice Extract
8oz   American Crystal 40L
4oz   Flaked Barley

Hops

60 mins Cluster     1 ounce
15 mins Cascade  .75 ounce
30 mins Cascade  .25 ounce

Boil: 6.5 avg gallons for 60 minutes

Yeast

Wyeast American Lager (2035)

Boil wort for 60 minutes adding hops according to the schedule above.

Chill, add yeast and ferment for 14 days.

Rack over to secondary and ferment for another 14 days.






Source: Hopville

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Photo by: Tim Pearce

Ingredients:

* 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
* 1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
* 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
* 1/2 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
* 1.75 oz WYeast #2035 American Lager
* 1 teaspoon Irish Moss (boil 10 mins)
* 4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used

Procedure:

Add the Extracts and let boil for 15 minutes.
Add the Willamette and let boil for another 15 minutes.
Add the Malto Dextrin and let boil for 20 minutes.
Add the Irish Moss and let boil for 5 minutes.
Add the Cascade and let boil for the final 5 minutes.

Transfer the wort to a 5 gallon bucket aerate for 30 minutes.

Let the head settle down, and pitch the yeast.

Let sit at room temperature.

Once the yeast starts showing signs of activity, move the bucket to a temperature of 54 degrees.

After fermenting in the primary 1 week, transfer it to the secondary for 3 weeks.


Source:   Beer Recipes.org



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Ingredients:

1 Coopers Lager kit (3.75lbs) or any lager or pilsner kit
2 lbs light dry malt
2 Fresh packets of ale yeast
1 packet of pilsner enzyme (amylase enzyme)

Procedure:

Wort boiled for 15 minutes. This preserves the light color of the wort.
Fermentation will also take longer, about 3 to 4 weeks at 68F, because the enzymes will take awhile to convert and unfermentable sugar(body) to sugars the yeast can convert to alcohol.

Source: Brewery.org


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