Implosion Pilsner Recipe

Inspired by Shed

Time3h

Serves40

Phillips Brewing & Malting Co.

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Ingredients

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1
Mashing
In a large pot, heat 20 cups of water to about 165°F (74°C). Add the Pilsner and Carapils malts to the water and stir well. Maintain this temperature for 60 minutes.
2
Sparging
After mashing, sparge the grains with hot water to collect about 12 cups of wort.
3
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes.
4
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment at around 50°F (10°C) for 2 weeks.
6
Bottling
After fermentation, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and let them carbonate at room temperature for another 2 weeks.
7
Enjoy
Refrigerate the bottles and enjoy your homemade Implosion Pilsner!