equal parts pilsner resov - czech-style pilsner

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

Heat 6.5 gallons of brewing water to approximately 162°F (72°C) to reach a target mash temperature of 148°F (64.5°C) after grain addition. Dough in the crushed pilsner malt (9.5 lbs) and the 0.5 lb specialty pilsner/Vienna malt into the water, stirring to avoid dough balls. Hold the mash at 148°F (64.5°C) for 60 minutes for a clean, fermentable profile typical of a crisp pilsner.

Heat strike water and mash

After 60 minutes, raise mash temperature to 168°F (76°C) by adding 1.0–1.5 qt of boiling water or direct heat; hold for 10 minutes to stop enzymatic activity and improve wort run-off.

Mash-out

Recirculate/run-off the wort until it clears, then sparge with 3.5 gallons of 168°F (76°C) water to collect approximately 6.5–6.75 gallons of pre-boil wort in the kettle.

Sparge

Bring the collected wort to a vigorous boil. At the start of a 60-minute boil, add 0.6 oz Magnum hops for bittering. Start the 60-minute timer.

Bring to a boil and bittering addition

With 15 minutes remaining in the boil add 1 tsp Irish moss or Whirlfloc. With 10 minutes remaining add 0.6 oz Saaz hops (flavor). At flameout (end of 60-minute boil) add 0.5 oz Saaz hops for aroma and perform a 15–20 minute whirlpool at ~170–180°F to extract aroma without excessive bitterness.

Late hop additions and kettle fining

After whirlpool rest, chill the wort quickly to 50–55°F (10–13°C) using a counterflow or immersion chiller to minimize DMS and oxidation. Transfer chilled wort to a sanitized fermenter, leaving behind hop/trub as much as possible.

Chill wort

Aerate or oxygenate the chilled wort to approximately 8–10 ppm dissolved oxygen (or vigorously shake/splash if no oxygenation equipment). Rehydrate or pitch the lager yeast per manufacturer's instructions (one packet; consider making a starter for healthy fermentation if using dry yeast). Target pitching temperature of 48–52°F (9–11°C).

Oxygenation and pitch yeast

Ferment at 48–52°F (9–11°C) until active fermentation is complete (usually 7–10 days). Gravity should drop close to expected final gravity for a pilsner (around 1.010 or lower depending on attenuation).

Primary fermentation

When primary fermentation is nearly complete, raise temperature to 60–62°F (15–17°C) for 48 hours to perform a diacetyl rest to reduce buttery off-flavors.

Diacetyl rest

After the diacetyl rest, slowly lower temperature to 34–36°F (1–2°C) over 24–48 hours and lager (cold condition) for 3–6 weeks for flavor maturation and clarity.

Cold crash and lagering

Sanitize bottles, caps, and bottling equipment thoroughly. Prepare 3.5 oz (100 g) corn sugar dissolved in 1 cup boiling water, cool, and add to bottling bucket with the beer. Fill and cap bottles or keg and force carbonate to ~2.5–2.8 volumes CO2. If bottling, condition at room temperature for 10–14 days, then cold condition for at least 24–48 hours before serving.

Packaging

Serve chilled in a pint or 12 oz glass. Aim for a pour that produces a modest white head and crisp, clean pilsner character. Typical 12 oz serving ABV for this recipe will be ~4.8–5.2% depending on mash efficiency and fermentation.

Serving

Sanitize all equipment coming into contact with cooled wort or beer. Optional: use Campden tablet or other oxygen-scavenging techniques to preserve freshness when packaging. Make a starter for liquid lager yeast for best attenuation and healthy fermentation.

Sanitation & notes

Pilsner malt (floor- or light-pils base)

Pilsner specialty malt (Vienna or Bohemian light)

Water (brewing liquor)

Water for sparge

Magnum hops (alpha ~12%) — bittering

Saaz hops (alpha ~3.5%) — flavor/aroma

Saaz hops — late aroma/whirlpool

Lager yeast (Wyeast 2124 Bohemian Lager or White Labs WLP830)

Irish moss or Whirlfloc

Corn sugar (for bottling) or priming sugar

Campden tablet or oxygen-scavenging (optional)

Sanitizer (no-rinse)

Brick River

City Winery Rosé, Apple Brandy, Tropical Green Tea, Lemon, Soda

Good Graces

Black Truffle Ricotta, Wild Mushrooms, Aged Provolone

Mushroom Truffle

Cheese

Rosemary, Parmesan (Regular Fries)

Chef's Selection of Three Meats & Cheeses

Chef's Selection of Three Cheeses

Make Brick River Recipe in just 240h . Pilsner. Brooklyn, NY – 12oz

Brick River Recipe

Descriptors

Tasting Notes

Food Pairings

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