Yield: 54 Servings

Measure Ingredient
4 pounds Can Mountmellick hopped
\N \N Light malt extract
3 ounces Crystal malt
2 teaspoons Gypsum
¼ ounce Saaz hops (boil)
½ ounce Saaz hops (finish)
\N \N Wyeast #2007

This recipe makes 5-½ gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. This recipe has produced one of the finest pilsners I have ever made. What could be simpler? Primary Ferment: 3 weeks Secondary Ferment: 4 weeks Recipe By : Erik Henchal

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est File

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