| American Premium Pilsner |
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Category Lager Recipe Type All Grain Fermentables 6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the 1 lb Mild ale malt 1 lb Rice .5 lb Flaked barley .5 lb Flaked maize 4 oz Malto-dextrin powder Hops .75 oz Saaz (4.2%AA for 90min) .25 oz Saaz (4.2%AA for 30min) 1 oz Cascade (4.9%AA for 2min) 1 oz Cascade (4.9%AA for dry-hopping) Yeast Wyeast #2112 California Lager (optional) Procedure Boil rice for 30 minutes and add grains and water for mash -- First rest at 94F for 30 minutes to help breakdown the adjuncts -- Raise temp to 122F for 30 minutes for protein degradation -- Raise temp to 140F for 15 minutes for better head retention and clarity -- Raise temp to 153F for 45 minutes for starch conversion -- Raise temp to 158F for 20 minutes for complete conversion -- Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH -- Boil wort and add 3/4 oz Saaz -- boil 60 min -- Add 1/4 oz Saaz -- boil 30 min -- Add 1 oz Cascade -- boil 2 min -- Force chill (if possible) -- rack to primary and aerate -- Rehydrate Nottingham yeast and pitch at 65F -- Ferment for 4-7 days or until no noticeable airlock activity -- Rack to secondary -- Drop temp to 55F -- Pitch Wyeast #2112 starter (>=400ml) at 55F -- Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) -- 72 hours before bottling: Add 1 oz Cascade directly to secondary -- 48 hours before bottling: Add your favorite clarifier (if necessary), gelatine, polyclar, etc -- 24 hours before bottling: Raise temp to 60F: Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) --
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