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Ingredients
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Brewing Ingredients
Method
Brewing Process
- 1
Mash the Grains
In a large brew kettle, heat 12 liters of water to approximately 68°C (155°F). Add 5 cups of Pilsner malt to the water, stirring gently to prevent clumping. Allow the mixture to sit for 60 minutes to extract the sugars.
- 2
Sparging
After the mash has rested, heat another 12 liters of water to 76°C (170°F). Slowly pour this water over the grain bed to rinse out any remaining sugars. Collect the resulting wort in your brew kettle.
- 3
Boiling the Wort
Bring the collected wort to a rolling boil. Once boiling, add 1 oz of Saaz hops and boil for 60 minutes. This will add bitterness and flavor to your pilsner.
- 4
Cooling the Wort
After the boil, immediately cool the wort using a wort chiller or an ice bath until it reaches around 20°C (68°F). This is crucial for adding yeast.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and add 1 package of lager yeast. Seal the fermenter with an airlock and store it in a dark, cool place for about 2 weeks, or until fermentation is complete.
- 6
Bottling
Once fermentation is complete, dissolve 2 oz of priming sugar in a small amount of boiled water and add this to the beer. This will carbonate your pilsner. Bottle the beer and cap tightly.
- 7
Conditioning
Allow the bottled beer to condition at room temperature for an additional 2 weeks. After this period, refrigerate the bottles before serving.