Note: These recipes are not guaranteed. Use them at your own risk. The
recipes and descriptions were provided by the submitters, and not by 1-800-beer.com.
German Pilsner
Provided by: Jack T. Goral (goral@oxygen.aps1.anl.gov)
1 teaspoon of gypsum (Kraus)
6.6 lb unhopped Gold malt extract (Nortwestern, LaGrange shop)
3 cups dried malt extract (Winemakers, Elmhurst)
2.0 oz hop pellets (Perle, 8% alpha)
2.0 oz hop pellets - finishing (Willamette, 4% alpha)
Wyeast #2124 (Bohemian lager type)
5/8 cup of corn sugar for priming
Brewers Notes
Starter: Wyeast (lager, 2 days before, than starter on next day 3 beer
bottles of water, 9 tablespoons of dry malt extract).
Boil water and cool with a chiller (~3 gallon), move chiller up &
down to aretate.
Add ingredients exept hop pellets and yeast and mix.
Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
Last 5 min. boil with finishing hops in the grain bag.
Mix the wort with water in the fermenter, check temperature to be 60-70
F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, shake
strong couple times.
Move the fermenter to the 40-50 F place (garage) for fermentation.
94/05/22 temp. in garage still ok ~50-60F
94/05/03 very goooooood
94/04/29 carbonation better, very small bubbles, good head retension
94/04/27 very good taste and aroma, carbonation very low yet, hops combination
nice.
94/04/24 bottled at special gravity =1,010, very clear, malty, gold color
thick beer
94/04/20 moved from cold garage to the room temperature before bottling
94/04/07 racked at special gravity =1,014; nice aroma, bitter, good taste
light yellow color, not clear
American Pilsner
Provided By: Jack T. Goral (goral@oxygen.aps1.anl.gov)
1 lb crystal malt -US 6-row (Naperville shop)
1 teespoon of gypsum (Kraus)
6.0 lb unhopped Gold malt extract (Nortwestern, LaGrange shop)
1.5 oz hop pellets (Nugget,11.8% alpha)
0.5 oz hop pellets - finishing (Nugget,11.8% alpha)
Wyeast #2035 (American lager type)
3/4 cup corn sugar priming
Brewers Notes
Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up &
down to aretate.
Soak crystal malt in 2 gallons of water using plastic mesh bag for 1.5
hour.
Heat crystal malt solution to steaming (not to boiling).
Remove temporarily the grain bag to the clean pot.
Add ingredients exept hop pellets and yeast and mix.
Return grain bag.
Heat for 15 min to steaming, remove grain to the fermenter with ~3 gallons
of ice cold water and rinse out to extract solution.
Cover.
Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
Remove the grain bag from the fermenter and empty.
Last 2 min. boil with finishing hops in the grain bag.
Mix the wort with water in the fermenter, check temperature to be 60-70
F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, shake
strong couple times.
Move the fermenter to the ~50 F place (garage) for fermentation.
94/05/25 good carbonation, good bitter taste, next time use real aroma
hops for finishing to get nicer smell, this beer is dry, no sweetness
at all
94/05/22 temp. in garage still OK ( ~50-60F )
94/05/21 a little bit strange smell, hope will disapear with lagering
94/05/14 bottled at specific gravity=1,010, less bitter
94/05/01 racked at specific gravity=1,010, bitter
94/04/27 fermentation slowed down
94/04/25 very strong fermentation started
Got My Mojo Workin' Pilsner
Provided By:Adam Blake (ablake@aol.com)
Ingredients:
1.8 gk Muntin Export Pilsner Ex. (kit)
4cps light DME
1tsp Irish Moss
Yeast supplied in kit.
Boil 1-1/2 gals H2O and add 1.8kg Muntin Export Pilsner
Back off heat and add 4cps light dry malt
40 min boil
1-tsp Irish Moss last 10 mins
Add wort to 3-1/2 gals cold water
Pitch supplied yeast at 70o.
O.G. 1.020
Blow off ferment for 5 days
Rack to bottling bucket, attach airlock-3 days Bottle and wait a couple
of weeks
Dutch Pilsner
Provided By: Bob Swail (rswail@speedware.com)
Ingredients:
3 lbs Briess Brewers Gold LME
2 lbs Briess Golden Lager LME
0.5 lb Briess wheat LME
3.3 lbs 2-row barley malt
0.5 lbs wheat malt
1.5 oz Tetnanger (AA=4.5%), 60 min boil
0.75 oz Saaz (AA=3.1%), 60 min boil
1.25 oz Tetnanger (AA=4.5%), 15 min boil
0.5 oz Hallertauer (AA=3.6%), 15 min boil
0.25 oz Saaz at end of boil
0.50 oz Hallertauer at finish
.50 oz Tetnanger dry hop in secondary
Wyeast Danish Lager (2 8oz starters)
SOFT/DISTILLED water. Very important. No bottled water.
Procedure:
2-3 days prior to brewing, break Wyeast seal and let swell to at least
one-inch. Using grain alcohol, clean the Wyeast package where you will
cut it open. Uncap your starters and swab the mouth of the bottles with
grain alcohol and then fleme with a butane lighter. Divide the contents
of the yeast sachet equally between the starters. Attach a sanitized airlock
to the starters and let ferment for 24 hours at room temperature, then
pitch to your cooled wort.
Mash:
Add grains to 4 qrts of 130F water and let sit for 30 min (Protein rest)
Add 2 qrts of water and heat until 156F. Maintain @156F for 60 min.
Sparge with 2 gallons of 170F water.
Boil:
Add liquid extract and proceed with 60 min rolling boil, adding hops per
the schedule above.
Initial volume of boil is about 3.5 gallons. Cool the hot wort to 65F
and transfer into primary. Top off volume to 5 gallons. Pitch starters
and keep primary at room temperature until signs of fermentation ar evident
(level in the airlock begins to change or you see the beginnings of a
head). Cool the beer(slowly if possible) down to 48F and let it ferment
2-3 weeks. Rack to secondary when vigorous fermentation subsides. Add
dry hops and secondary ferment until FG is attained 2-4 weeks.
Lager for 1-3 months at temperatures near freezing.
