Thursday, May 24, 2007
6th in the series
"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.