Name: DRAFT + TABLEs Petit Jean Pilsner Recipe
Cook time: 42 h
Total time: 42 h
Yield: 48 servings
Cuisine: American
Ingredients: 6.5 lbs Pilsner malt (base); 0.5 lbs German Vienna malt; 0.25 lbs CaraPils / Dextrin malt; 0.5 lbs Flaked rice (adjunct for extra crispness); 0.75 oz Magnum (bittering, whole or pellets); 1.25 oz Saaz (aroma, whole or pellets); 0.75 oz Saaz (flameout / whirlpool); 1 pack Lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830); 3.25 oz Priming sugar (for bottling) or CO2 for kegging; 5.5 gal Water (brewing); 2 qt Water, top-up (mash and sparge as needed); 0.5 tsp Mash salt: calcium chloride (optional, to round malt and accentuate mouthfeel); 0.5 tsp Mash salt: gypsum (optional, to accentuate hop crispness); 1 tsp Irish moss or Whirlfloc (for kettle clarification); 4 qt Cold crash ice or gel packs (for rapid chilling)

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

All American Pilsner. This refreshing + crisp lager is brewed at the foot of an Arkansas icon: the Legendary Petit Jean Mountain.

Mill grains to a coarse grist. Heat 3.5 gallons of brewing water to about 165°F (to account for grain absorption) and add mash salts (0.5 tsp CaCl2 and 0.5 tsp gypsum) if using. Dough in to reach a mash temperature of 152°F. Hold the mash at 152°F for 60 minutes, stirring occasionally and checking temperature every 10–15 minutes.

Mill and Mash

Perform a mash-out by raising the temperature to 168°F for 10 minutes to stop enzymatic activity and make the wort more fluid for lautering.

Mash Out

Sparge with enough 170°F water to collect approximately 6.5–6.75 gallons of pre-boil wort (typically about 3–4 quarts sparge water depending on system). Adjust to collect target pre-boil volume; collect runoff until gravity readings indicate most sugars have been rinsed.

Sparge

Bring wort to a vigorous boil. At start of boil (60 minutes remaining) add 0.75 oz Magnum for bittering. Boil for 60 minutes total, watching for boil-overs. At 15 minutes remaining add 1 tsp Irish moss or 1 Whirlfloc tablet. At 10 minutes remaining add 1.25 oz Saaz. At flameout (end of boil) add 0.75 oz Saaz and stir to create a whirlpool; let sit for 15–20 minutes to extract aroma while the wort cools slightly.

Boil and Hop Schedule

After whirlpool rest, chill the wort quickly to 50–52°F (for lager yeast pitching) using an immersion or plate chiller. If you cannot reach lager pitching temps quickly, cool to the lowest practical temp and pitch a healthy starter or rehydrate yeast per manufacturer instructions.

Whirlpool and Chill

Transfer chilled wort to a sanitized fermenter. Top up with water to reach 5.25 gallons if needed. Aerate or oxygenate the wort thoroughly (aim for 8–10 ppm O2) immediately before pitching. Pitch one pack or prepared starter of lager yeast when wort temperature is 50–52°F (or within the yeast's recommended range).

Oxygenation and Pitching

Hold fermentation at 50–52°F until active fermentation subsides (typically 7–10 days). Monitor gravity — expect a steady drop over this period.

Primary Fermentation

After primary fermentation reaches near-final gravity, raise temperature to 60–62°F for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl Rest

Cool the beer slowly down to near-freezing (32–36°F) over several days (crash to 35–38°F). Lager (cold condition) at 34–38°F for 3–6 weeks to develop crispness, clarity, and smoothness.

Lagering

After lagering period, cold crash for 48–72 hours at near-freezing temps to drop out yeast and haze. Use additional finings if desired. Sanitize and prepare bottles or keg.

Cold Crash and Clarification

If bottling, dissolve 3.25 oz priming sugar in 12 oz boiling water, cool, then gently mix into beer and bottle. Condition bottles at 65–70°F for 10–14 days to carbonate, then cold condition. If kegging, force-carbonate to ~2.4–2.6 volumes CO2 and serve bright and cold.

Packaging

Pilsner malt (base)

German Vienna malt

CaraPils / Dextrin malt

Flaked rice (adjunct for extra crispness)

Magnum (bittering, whole or pellets)

Saaz (aroma, whole or pellets)

Saaz (flameout / whirlpool)

Lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830)

Priming sugar (for bottling) or CO2 for kegging

Water (brewing)

Water, top-up (mash and sparge as needed)

Mash salt: calcium chloride (optional, to round malt and accentuate mouthfeel)

Mash salt: gypsum (optional, to accentuate hop crispness)

Irish moss or Whirlfloc (for kettle clarification)

Cold crash ice or gel packs (for rapid chilling)

Petit Jean Pilsner

Make Petit Jean Pilsner Recipe in just 42h . All American Pilsner. This refreshing + crisp lager is brewed at the foot of an Arkansas icon: the Legendary Petit Jean Mountain.

Petit Jean Pilsner

Descriptors

Tasting Notes

Food Pairings

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