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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:26 pm Post subject: Mid-Continental Pilsner |
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Ingredients:
4 lb can Alexanders light LME
2.5 lb Lager malt
8 oz 20L Crystal malt
8 oz Carapils malt
1½ oz Saaz hops (flavor)
1½ oz Saaz hops (aroma – dry hop)
6g Superior Lager yeast (recommended liquid yeast: White Labs WLP800 – Pilsner Lager)
1 muslin grain bag
1 muslin hops bag
Procedure:
Place 2 gallons of water in a brew pot and raise to 165 degrees. Place the cracked grains in the muslin bag and put it in the hot water. The temperature of the water should fall to approximately 155 degrees. Hold 155 degrees for 45 minutes. Remove the grains, add the liquid malt extract, and bring to a boil, stirring occasionally. Set the timer for 60 minutes. When the timer reads 45 minutes remaining, add the flavor hops in a muslin bag. When the timer runs out, remove the pot from the heat immediately. Add 3 gallons of chilled water to a sterilized primary fermenter. Strain the wort into the primary, and add more chilled water to bring the volume to just over 5 gallons (about a quart more.) When the temperature of the wort falls below 80 degrees, add the yeast slurry, and seal with an airlock.
Primary ferment should last 7 to 10 days. After 10 days, rack the beer into a clean and sterile fermenter with a clean airlock, and add the aroma hops. Wait 12 hours, then place in a cool place (between 50 and 55 degrees) and leave for 30 days. After 30 days, let the beer return to room temperature. Bottle when it clears.
Prime with ¾-cup of corn sugar or 1 cup of dry malt extract pre-boiled in a pint of water.
To make a yeast slurry, sterilize a 1-quart glass jar. Boil 3 cups of water for 5 minutes. Dissolve 2 tablespoons of table sugar in the boiling water. You may also add ½ teaspoon of yeast nutrient as an option. Place the sugar water in the glass jar. Cover and allow it to cool. When the temperature falls below 80 degrees, add the dry yeast. Let the yeast soak into the surface of the water, then stir or shake to complete saturate the yeast. Cover loosely with a piece of plastic food wrap. You should notice foaming activity within a couple of hours. The yeast slurry is ready to pitch when the foaming begins to subside. |
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