Organic Pilsner

All Grain

A light, crisp lager with a slight hint of maltiness and a moderate bitterness

Ingredients for 5 gals:
6 lbs.Weyermann organic Pilsner malt
1 1/2 lbs.Weyermann organic Vienna malt
1/2 lb. Briess organic Munich malt
1 lb. Briess organic Carapils malt
3/4 oz. Organic German Hallertauer Tradition hops- bittering (27 IBU)
1/2 oz. Organic German Hallertauer Mittlefrueh pellet hops- flavor (5 IBU)
1 oz. Organic German Hallertauer Mittlefrueh whole hops- aroma
Ale Yeast: Wyeast #2278 Czech Pils Lager or White Labs #800 Pilsner Lager
Bottling Sugar: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.048- 1.054
Final Gravity (F.G.): 1.008-1.014
Average alcohol content (% by volume): 5.2%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 3 1/2 gallons of water to 168 oF and add all of the grains in the recipe.

2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 oF for 40- 60 minutes.

3. When starch conversion is complete, raise the temperature to 165- 170 oF (optional).

4. Sparge the grains with 3 1/2 gallons of water heated to 170 oF.

5. Transfer wort to the brew pot and bring to a boil.

6. Once the wort has reached a rolling boil add 3/4 oz. Hallertauer Tradition hops (bittering) and boil for 40 minutes.

7. Add 1/2 oz. Hallertaur Mittlefrueh hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes.

8. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.

9. Cool the wort to 50- 60 oF and transfer the chilled wort into your sanitized primary fermenting vessel.

10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.

11. Add the yeast and ferment in a cool dark place for 3-5 days at 45- 55 oF in the primary fermenter.

12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.

13. Ferment for an additional 7- 21 days (or lager for 1- 3 months), or until fermentation is complete.

14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (40- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

15. Relax and enjoy your organic beer!

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