Argonaut Pilsener Recipe
Montana Style Pilsner 5.5% 20 IBU’s
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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
Mashing
Heat 5 liters of water to 66°C (150°F). Add the pale malt and Carapils malt. Maintain the temperature for 60 minutes.
- 2
Sparging
After mashing, sparge with hot water to collect about 6 liters of wort.
- 3
Boiling
Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes. Add Saaz hops with 15 minutes remaining.
- 4
Cooling
Cool the wort quickly to about 20°C (68°F) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel. Pitch the yeast and ferment at 10-12°C (50-54°F) for 2 weeks.
- 6
Bottling
After fermentation, dissolve priming sugar in a small amount of water, add to the beer, and bottle.
- 7
Conditioning
Let the bottled beer condition at room temperature for 1-2 weeks before chilling and serving.
