Name: Beachcomber St. Augustines Honey Pilsner - Orange Blossom Brewing Co., FL Recipe
Cook time: 11 h 12 min
Total time: 11 h 12 min
Yield: 53 servings
Cuisine: American
Ingredients: 9 lbs Pilsner pale malt (2-row base); 1 lbs Vienna malt; 1 lbs Flaked rice; 0.5 lbs Carapils (dextrin malt); 1.5 lbs Orange blossom honey (local); 6.5 gallons Water (brewing liquor, strike + sparge); 1 tbs Gypsum (calcium sulfate) — mash adjustment; 0.5 tsp Gypsum (calcium sulfate) — boil; 0.75 oz Saaz hops (4.5% AA) — bittering; 0.5 oz Saaz hops (4.5% AA) — aroma/late kettle; 1 package Yeast - American lager strain (e.g., Wyeast 2007/White Labs WLP840 or Saflager W-34/70); 0.5 tsp Yeast nutrient; 3.5 oz Priming sugar (corn sugar / dextrose); 5 gallons Bottles / kegs

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

An American Lager made with local orange blossom honey 
(ABV 5.5%)

Heat 4.25 gallons (16 L) of brewing water to 165°F (74°C) to achieve a mash temperature of 152°F (67°C) with the grain bill.

Heat strike water

Stir in the crushed pilsner malt, Vienna malt, flaked rice and Carapils into the strike water ensuring an even, clump-free mash. Hold the mash at 152°F (67°C) for 60 minutes for good conversion and a light, fermentable profile appropriate for an American lager.

Add grains

Raise mash temperature to 168°F (76°C) over 10 minutes to stop enzymatic activity (mash-out).

Mash out

Sparge with enough 168°F (76°C) water to collect ~6.5 gallons (24.6 L) of wort in the boil kettle. Total pre-boil volume should account for boiloff and honey addition.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers as a light wort can foam quickly.

Bring to a rolling boil

At 60 minutes remaining in the boil, add 0.75 oz Saaz hops (bittering) and 0.5 tsp gypsum. Begin a full 60-minute boil.

Bittering hops

With 10 minutes left in the boil, add 0.5 oz Saaz hops for light noble aroma. Add 0.5 tsp gypsum if not already added to the boil. Also add 0.5 tsp yeast nutrient with 5 minutes left.

Late hop addition

Turn off heat at flameout. Cool the wort surface slightly (~10°F / 5–6°C) to reduce volatile loss, then stir in 1.5 lbs (680 g) orange blossom honey thoroughly until dissolved and well mixed. Honey is added at flameout to preserve its delicate orange blossom aroma and flavor while still allowing fermentation to attenuate sugars. Note: adding honey increases fermentability and will raise ABV; measure original gravity after honey addition.

Honey addition (careful)

Allow a 10–15 minute whirlpool rest to let hop and break material settle. Then chill wort quickly to 50–55°F (10–13°C) for lager strain pitching using an immersion chiller, plate chiller, or equivalent.

Whirlpool & chill

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Aerate/oxygenate the wort thoroughly (e.g., pure oxygen 8–10 ppm for lagers or vigorous shaking) to support healthy lager fermentation.

Transfer & oxygenate

Pitch a healthy, appropriately sized lager yeast starter (or rehydrate dry yeast per manufacturer instructions) at 50–55°F (10–13°C). Add the yeast nutrient at this stage if not added to the kettle.

Pitch yeast

Hold fermentation at 50–55°F (10–13°C) for about 7–10 days until most primary activity is complete and gravity has declined near expected terminal gravity. Monitor gravity; expect high attenuation because of honey (target final gravity ~1.010–1.012).

Primary fermentation

Raise temperature to 60–65°F (15–18°C) for 48 hours to encourage yeast clean-up of diacetyl and other off-flavors.

Diacetyl rest

Gradually cool to near-freezing temperatures (34–38°F / 1–3°C) over 2–3 days and lager for 4–6 weeks to develop clarity, mellow the honey note, and produce the crisp lager profile.

Cold crash / lagering

If bottling, dissolve 3.5 oz (100 g) corn sugar in 1 pint (500 ml) boiling water, cool, and add to bottling bucket. Sanitize equipment.

Prepare priming sugar

Rack lager off the cold trub into the bottling bucket or keg. If bottling, gently mix with priming solution to avoid oxygen pickup and bottle. If kegging, carbonate to ~2.5–2.7 vols CO2 in the keg. Condition bottles at 68°F (20°C) for 10–14 days, then cold condition before serving.

Rack and condition

After carbonation, chill bottles/keg to serving temperature (38–45°F / 3–7°C). Pour gently to preserve a moderate white head and showcase the light golden color with a subtle orange blossom honey aroma.

Final carbonation & serving

Pilsner pale malt (2-row base)

Vienna malt

Flaked rice

Carapils (dextrin malt)

Orange blossom honey (local)

Water (brewing liquor, strike + sparge)

Gypsum (calcium sulfate) — mash adjustment

Gypsum (calcium sulfate) — boil

Saaz hops (4.5% AA) — bittering

Saaz hops (4.5% AA) — aroma/late kettle

Yeast - American lager strain (e.g., Wyeast 2007/White Labs WLP840 or Saflager W-34/70)

Yeast nutrient

Priming sugar (corn sugar / dextrose)

Bottles / kegs

Honey Pilsner - Orange Blossom Brewing Co., FL

Make Honey Pilsner - Orange Blossom Brewing Co., FL Recipe in just 11h 12m. An American Lager made with local orange blossom honey 
(ABV 5.5%)

Honey Pilsner - Orange Blossom Brewing Co., FL

Descriptors

Tasting Notes

Food Pairings

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