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

Pilsner 4.7% CO & NC. Made with hearty amounts of pale malt and Bavarian hops, this is the perfect antidote to cure what ails you.

Crush the grains to a medium-coarse crush. Heat 3.5 gallons of strike water to about 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) when grains are mixed in. If you adjusted water salts, add them to the strike water and stir to dissolve.

Crush and Heat

Add the crushed pale Pilsner, Vienna, and Munich malts to the strike water and mix thoroughly to eliminate dry pockets. Stabilize mash at 152°F (67°C) and hold for 60 minutes. This profile yields a slightly dry but still malty pilsner body similar to Mama's Little Yella Pils.

Perform an iodine test after 55–60 minutes to confirm conversion. If starches remain, rest another 10 minutes. Mash out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Recirculate (vorlauf) until wort runs clear, then vorlauf to the kettle. Sparge with ~2.5 gallons of 168°F (76°C) water to collect approximately 6.5–6.75 gallons of wort pre-boil (adjust to your system losses).

Bring wort to a vigorous boil. Add 1.0 oz Hallertau Mittelfrüh at the start of boil (first-wort addition or 60-minute addition) for gentle noble bittering. Boil for 60 minutes total.

Bring to a Boil and First Wort / Boil Additions

With 30 minutes left in the boil add 0.5 oz Tettnang (or chosen Bavarian hop) for bitterness balancing.

With 10 minutes left, add 0.5 oz Saaz or Hallertau for flavor. Also add 1 tsp Irish moss or Whirlfloc at this time to aid clarification.

At flameout (0 minutes), cool slightly to ~180°F (82°C) and add 0.75 oz Hallertau Mittelfrüh for aroma/whirlpool. Let steep for 10–20 minutes, then chill wort promptly.

Chill the wort to your lager yeast’s recommended pitching temperature. For a true lager character, pitch at 48–52°F (9–11°C). For a faster ale-style cold-fermented pils, you can pitch at 60–64°F (15–18°C) using an ale Pils yeast, but flavor will differ.

Aerate or oxygenate chilled wort thoroughly (1–2 minutes with pure oxygen or vigorous shaking for 60–90 seconds) and pitch the yeast. Add yeast nutrient if using.

Ferment at 48–52°F (9–11°C) for 10–14 days (lager yeast) until primary fermentation is complete (stable final gravity). If using an ale Pils yeast at higher temps, ferment 7–10 days until gravity is stable.

Optional: After primary fermentation, you may dry-hop with 0.5 oz Hallertau Mittelfrüh in secondary for 2–3 days at fermentation temperature to lift noble hop aroma. Remove dry hops before lagering/conditioning.

If you used a lager yeast, perform a diacetyl rest: raise temperature to 60–65°F (15–18°C) for 48 hours after primary fermentation completes, then drop temperature slowly to near-freezing (34–38°F / 1–3°C) over several days or a week.

Condition (lager) at near-freezing temperatures for 3–6 weeks to clarify and mellow flavors. If you used ale fermentation, cold-condition at 34–40°F (1–4°C) for 1–2 weeks for clarification.

When ready to package, prepare priming sugar: dissolve 3 oz corn sugar in 8 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution and fill bottles, or keg and force carbonate to ~2.5–2.7 volumes CO2 for a crisp pilsner carbonation.

Cap bottles and condition at room temperature for 10–14 days, then cold store and carbonate mature for another week before serving. Kegged beer can be served once target carbonation is reached (usually a few days).

Aim for a brewing water profile with moderate chloride-to-sulfate ratio favoring sulfate (around 50–150 ppm sulfate, 20–50 ppm chloride) to deliver a crisp hop bite while preserving malt character. The small listed additions of CaCl2 and gypsum are optional; adjust to taste and based on your source water analysis.

Sanitation: sanitize all fermenters, lines, bottles, and equipment that contact cooled wort or finished beer to avoid contamination.

Estimated original gravity target: ~1.046–1.048; final gravity ~1.008–1.010, yielding approximately 4.5–4.9% ABV depending on attenuation and recipe tweaks.

Pale Pilsner malt (floor or two-row)

Vienna malt

Light Munich malt

Dextrose (corn sugar) — optional for lighter body/fermentability

Hallertau Mittelfrüh (or other Bavarian noble hop) — First wort/boil

Tettnang (or Spalt) — 30 minute bittering addition

Saaz or Hallertau Mittelfrüh — 10 minute flavor addition

Hallertau Mittelfrüh (or Tettnang) — 0 minute/whirlpool/late aroma

Dry hops (Hallertau Mittelfrüh) — optional for extra noble aroma

Pilsner lager yeast (e.g., Wyeast 2001 / White Labs WLP830 / Saflager S-23)

Yeast nutrient (optional)

Brew water (treated or distilled) - strike water

Brew water - sparge

Calcium chloride (if needed for rounder malt character)

Gypsum (calcium sulfate) (if needed for hop bite)

Irish moss (or Whirlfloc) — last 15 minutes of boil

Corn sugar (dextrose) for bottle priming

OSKAR BLUES MAMA'S LITTLE YELLA PILS

Make OSKAR BLUES MAMA'S LITTLE YELLA PILS Recipe in just 16h . Pilsner 4.7% CO & NC. Made with hearty amounts of pale malt and Bavarian hops, this is the perfect antidote to cure what ails you.

OSKAR BLUES MAMA'S LITTLE YELLA PILS

Descriptors

Tasting Notes

Food Pairings

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