These recipes are blends of several that I found while hunting for a pilsener recipe. Treat them as a starting point.
Recommendations for extract malt (from George Oberg at Steinbarts and David Miller in his book) agree on Alexanders Pale Malt Extract. for liquid extract. Miller lists Laaglander for dry extract.
Malt: 4 lbs Light Malt Extract Syrup
1 lb Light Dry Malt Extract
Hops: 8.33 HBU Saaz 60 min
1 oz Saaz 0 (Dry Hop)
Yeast: Wyeast 2308 or 2007
Starting Gravity: 1.049
Final Gravity: 1.012
Brewer's Notes: Alternate hopping rates are one of the first things you might want to change on this recipe. See the notes for "Start Off Grain Pilsner:" recipe.
Take two winner's recipes, mix in with what Dave Miller publishes and average them out...
Malts: 8 lbs 2 Row Pilsener Malt
.5 lbs Cara Pils
Hops: 1.5 oz Saaz, 3.9% 60 min
1 oz Saaz, 3.9% 20 min
1 oz Saaz, 3.9% 2 min
Yeast: Wyeast 2308 or 2007
Starting Gravity: 1.055
Final Gravity: 1.014
Brewer's Notes: Be careful with your boil - Scortching or carmelizing your wort through too intense direct heat will giver your been an undesirable taste.
The recipe he had planned to brew for the meeting is a bit darker and more full bodied than the other examples:
Malts: 9 lbs Belgian Pilsener
1 lb Dextrine
.5 lb Munich Malt (7 L)
.5 lb 40 L Crystal
Hops: 2 oz Saaz, 3.2% 60 min
1 oz Saaz, 3.2% 40 min
1.5 oz Saaz, 3.2% 6 min
He said that he would be brewing this beer in early June. Perhaps
we'll have it at a meeting in August or September.
Return to the OBC Home Page or the recipe index.