Tuesday, May 15, 2007
"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.
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