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

FULL-BODIED
ABV: 5.5%
If you like Trumer & Stella Artois

Heat 16 liters of brewing water to ~74°C to achieve a mash-in temperature of 66°C (account for grain cooling).

Heat Strike Water

Dough-in: Add crushed grains (pilsner, Vienna, Munich, Carapils, flaked rice) to mash tun and stir to fully wet. Target mash temperature 66°C. Rest for 60 minutes.

Mash out: Raise mash temperature to 75°C and hold 10 minutes to stop enzymatic activity.

Vorlauf/recirculation until runnings are clear, then vorlauf back to the mash tun.

Sparge with ~7 liters of water at 75°C to collect approximately 23 liters of wort in the kettle (adjust volumes for system losses). Aim for pre-boil gravity around 1.045–1.050 (to finish ~5.3–5.8% ABV).

Bring wort to a vigorous boil. Total boil time: 60 minutes.

At start of 60-minute boil, add 25 g Hallertau Mittelfrüh (or Tettnang) bittering hops.

Bittering Hop Addition

With 10 minutes remaining in the boil, add 30 g Saaz hops and 1 tsp Irish moss (or 1/2 tsp Whirlfloc).

Late Hop & Clarifier

At flameout, cool the wort slightly to ~80°C and add 20 g Saaz hops. Stir and whirlpool for 15–20 minutes to extract delicate aroma and moderate bitterness.

Whirlpool / Aroma

Cool wort rapidly to yeast pitching temperature (see yeast section). Aim for 10–12°C for traditional lager strains or 16–18°C if doing a hybrid/ales lager approach (see yeast instructions).

Transfer cooled wort to a sanitized fermenter, leaving as much hop/trub behind as practical. Aerate thoroughly (shake, splash, or pure oxygen ~8–10 ppm).

Pitch a healthy lager yeast starter or rehydrated dry yeast. For liquid yeast, use a starter sized for 20–25 L at 1.050 OG. Target fermentation temp: 10–12°C for W-34/70 or other bottom-fermenting lager strains. If using an ale-like clean strain (for a faster, less-prolonged lager), pitch at 16–18°C.

Pitching

Primary fermentation: Maintain target temp and ferment 7–14 days until activity subsides and gravity is stable for 2–3 days. Expected final gravity ~1.010–1.012 for a full-bodied pilsner (~5.5% ABV from OG ~1.048–1.052).

If fermenting cold (10–12°C), raise temperature to 16–18°C for 48 hours near the end of active fermentation to allow the yeast to clean up diacetyl, then drop for lagering.

Diacetyl Rest (for lager yeast)

After fermentation and diacetyl rest, lower temperature gradually to 0–2°C and lager for 3–6 weeks for improved clarity and smoothness. If short on time, 2 weeks cold conditioning will still improve the beer.

Lagering / Cold Conditioning

If bottling: Prepare priming sugar (110 g dextrose for 20–23 L). Boil priming sugar in 250 ml water for 5 minutes, cool, and add to sanitized bottling bucket.

Rack beer gently onto priming solution to avoid excess oxygen. Bottle and cap. Condition at 20°C for 10–14 days, then cold condition for a few days.

If kegging: Force carbonate to ~2.5–2.8 volumes CO2 at refrigeration temperatures (1–4°C) or use measured natural carbonation. Chill and carbonate for 1–2 weeks as needed.

Serve cold (4–7°C). Pour carefully to leave yeast behind and produce a steady white head. Enjoy a full-bodied, crisp pilsner reminiscent of Trumer/Stella Artois with clean malt character and noble hop bite.

If water is very soft, add a small calcium addition (e.g., calcium chloride 1–2 g) to reach ~50–100 ppm Ca2+ to improve mash and head retention. If water has chlorine, treat with Campden tablet and/or filter prior to brewing.

Pilsner (2-row) pale malt

Vienna malt

Munich malt (light)

Carapils / Dextrine malt

Flaked rice (optional, for dryness and head retention)

Hallertau Mittelfrüh (or Tettnang) - bittering

Saaz - flavor/aroma

Saaz - late aroma / whirlpool

Clean lager yeast (liquid or dry; e.g., Wyeast 2124, White Labs WLP802, or Saflager W-34/70)

Irish moss or Whirlfloc (optional, for clarity)

Water (brewing profile: moderately soft to moderately hard, Ca 50-100 ppm)

Priming sugar (corn sugar / dextrose) — for bottle conditioning

Campden tablet (optional, if using tap water to remove chlorine)

THE PEOPLE'S PILSNER

Make THE PEOPLE'S PILSNER Recipe in just 10h . FULL-BODIED
ABV: 5.5%
If you like Trumer & Stella Artois

THE PEOPLE'S PILSNER

Descriptors

Tasting Notes

Food Pairings

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