Wild East “patience & Fortitude” Pilsner Recipe

1. Prepare Water

Heat 3.5 gallons of strike water to approximately 162°F (71°C). Add gypsum and calcium chloride to strike water and stir to dissolve. This will target a mash pH around 5.2–5.4 depending on your water.

2. Mash In

Dough in crushed grains (Pilsner, Vienna, acidulated if using) into the strike water to reach a mash temperature of 148°F (64.5°C) for a moderate-attenuating, crisp pilsner profile. Stir thoroughly to eliminate dry pockets.

3. Saccharification Rest

Hold mash at 148°F (64.5°C) for 60 minutes. Optional: check mash pH and aim for 5.2–5.4. If you want a slightly fuller body, raise to 152°F (66.5°C) for the last 10 minutes.

4. Mash Out

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

5. Lauter and Sparge

Recirculate first runnings until clear (vorlauf) then collect until you have ~6.5–7 gallons in the kettle. Sparge with 3.5–4 gallons of water at 168°F (76°C) to reach pre-boil volume of about 6.5–7 gallons depending on system losses.

6. Bring to a Boil

Bring the wort to a vigorous rolling boil. Watch for hot break and boilovers as pilsner wort is light and foamy.

7. 60-minute Hop Addition

Add 0.75 oz Saaz hops at the start of the 60-minute boil for bittering. Add the Irish moss or Whirlfloc with 15 minutes left in the boil.

8. 15-minute Hop Addition

Add 0.5 oz Saaz hops with 15 minutes remaining in the boil to contribute delicate hop flavor.

9. End of Boil / Whirlpool

After flameout, stir and allow the wort to settle for 5 minutes, then add 0.75 oz Saaz hops directly to the whirlpool/knockout. Let sit at 170–180°F (77–82°C) for 15–20 minutes for gentle aroma extraction (or until wort cools to transfer temperature).

10. Cool Wort

Cool the wort quickly to your desired fermentation temperature using an immersion chiller, counterflow, or plate chiller. Target ~50°F (10°C) for lager pitching (see yeast guidance). Try to get to pitching temp within 30–60 minutes to reduce DMS and infection risk.

11. Pitch Yeast

Aerate or oxygenate the cooled wort (oxygen is important for lager yeast). Pitch the rehydrated or properly prepared lager yeast once the wort is at ~50°F (10°C). If using a large or active yeast pack, follow manufacturer pitch rate; for under-pitching compensation, consider a starter or two packs.

12. Primary Fermentation

Ferment at 48–52°F (9–11°C) for 10–14 days, or until active fermentation subsides and gravity is near expected terminal gravity. If using ale lager strain (e.g., S-23), follow its recommended range (~55°F) but aim for the coolest temperature you can control for a clean profile.

13. Diacetyl Rest

Raise temperature to 60–65°F (15–18°C) for 48 hours near the end of primary fermentation to allow the yeast to clean up diacetyl.

14. Lagering / Cold Conditioning

After diacetyl rest, gradually lower temperature to near freezing (34–38°F / 1–3°C) over 2–3 days and lager for 3–6 weeks to clarify and mellow the beer. A longer lagering period (6–8 weeks) will produce a cleaner, crisper pilsner.

15. Prepare for Bottling

When lagering is complete and final gravity is stable for several days, prepare priming sugar. Dissolve 3.5 oz (100 g) light corn sugar in 8 oz (240 ml) boiling water, cool and add to sanitized bottling bucket.

16. Transfer and Bottle

Rack the lager gently onto the priming solution to avoid aeration, then bottle into sanitized bottles, leaving appropriate headspace. Cap and condition at room temperature for 10–14 days to carbonate, then cold condition for another few days before tasting.

17. Kegging Option

If kegging, force carbonate to ~2.5–2.7 volumes CO2 at cold temperature (36–40°F / 2–4°C). Carbonation and serving at around 38°F (3°C) on a pilsner faucet (lower beer line pressure) will give the clean, crisp presentation.

18. Serve cold in a chilled 16 oz glass. Pour with a steady stream down the center, then straighten the glass to create a 1/2–1 inch head. Enjoy responsibly — the Wild East “Patience & Fortitude” Pilsner is crisp, mildly bready with soft Saaz spice and a clean lager finish.