Matcha Saketini

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

Pilsner beers have a misguided reputation among many beer fans. Pinkus is one of Randall’s top three favourite beers, and he describes the taste as being incredibly clean, 'as if they got the water to brew this beer from the top of Mt. Everest.'

Mill or have grains crushed to a standard homebrew crush. Heat 16–18 L of your brewing water to a strike temperature calculated to yield a mash temperature of 63°C (145°F). Adjust water profile if desired: add calcium chloride and gypsum dissolved in strike water to achieve a moderately sulfate-forward profile (helps Pils hop dryness). If using chlorinated tap water, add a crushed Campden tablet and wait 15 minutes before heating.

Mill and Heat Strike Water

Dough in the crushed grains into the strike water, stirring to eliminate clumps, until mash temperature stabilizes at 63°C (145°F). Target a single infusion mash for a crisp, fairly fermentable wort suitable for a dry Pilsner.

Mash In

Hold the mash at 63°C (145°F) for 60 minutes. Monitor and stir gently every 15 minutes to maintain even temperature. If you choose a slightly fuller body, raise to 66°C (151°F) for the final 10 minutes.

Mash Rest

Raise mash temperature to 76°C (169°F) by adding a small amount of boiling water or heat for 10 minutes to stop enzymatic activity and improve lautering.

Mash Out

Sparge with 4–6 L of 76°C (169°F) water slowly and gently until you collect around 23–25 L of pre-boil wort. Avoid over-sparging; collect enough wort to allow a 60–75 minute boil and target final batch volume of ~20 L.

Drain the mash thoroughly. Combine vorlauf runoff until clear before sending to the boil kettle to minimize grain particles in the kettle.

Bring the collected wort to a vigorous boil. Watch for boilovers when first reaching a boil.

Bring to a Vigorous Boil

At the start of the 60-minute boil, add 25 g Hallertau Mittelfrüh (bittering). Maintain a rolling boil for the duration.

Bittering Addition (60 minutes)

With 10 minutes remaining in the boil, add 1 tsp Irish moss or a Whirlfloc tablet to aid protein coagulation and improve clarity.

Clarifying Agent (10 minutes)

At 5 minutes remaining, add 40 g Saaz hops for late hop aroma and a delicate noble character. Do not overboil to preserve volatile hop aromas.

Aroma Addition (5 minutes)

At the end of the boil, turn off the heat and whirlpool the wort gently for 10–15 minutes to allow trub to settle. If you want a very clear Pils, leave the wort in the kettle for 20–30 minutes before chilling.

Cool and Whirlpool

Chill the wort rapidly to around 10–12°C (50–54°F) using an immersion or plate chiller. Rapid chilling helps produce a clean flavor and limits DMS and haze.

Transfer the chilled wort to a sanitized fermenter, avoiding transferring trub. Top up to final volume (~20 L) with cooled, deoxygenated water if needed.

If pursuing an extra-aromatic finish, add 15 g Saaz to the fermenter as a gentle dry hop once primary fermentation slows (see Dry Hop section). This is optional and should be minimal to keep the classic Pils restraint.

Oxygenate the chilled wort by shaking, splashing, or pure O2 to roughly 8–10 ppm dissolved oxygen. Rehydrate or make a starter of your chosen lager yeast if appropriate; pitch a healthy pitch (1 package or equivalent cell count) at 10–12°C (50–54°F).

Oxygenate and Pitch Yeast

Ferment at 10–12°C (50–54°F) for about 7–10 days until vigorous fermentation slows (specific gravity approaches terminal). Expect a clean, lager yeast profile with restrained fruity esters.

Primary Fermentation

Raise temperature to 16–18°C (61–64°F) for 2 days after primary fermentation slows to encourage yeast to reabsorb diacetyl and finish fermentation fully.

Diacetyl Rest

After diacetyl rest, cold crash and lager at 0–2°C (32–36°F) for 3–6 weeks (or longer) to develop clarity and a crisp finish. This long, cold conditioning is essential to classic Pils character.

Lagering

If using the optional 15 g Saaz dry hop for additional delicate aroma, add to the fermenter after primary fermentation has slowed (day 4–7) and leave for 48–72 hours, then remove/transfer off hops before cold lagering. Keep contact time short to avoid vegetal character.

If bottling, prepare priming sugar (130 g for ~20 L to target ~2.5–3.0 volumes CO2), dissolve in a small amount of boiling water, cool, and gently mix into the beer. Bottle and cap. If kegging, force carbonate to 2.5–3.0 volumes CO2 at 3–6°C.

Conditioning and Carbonation

After carbonation, condition bottles at beer cellar temps for 2–3 weeks before drinking, though flavor improves with additional time. Serve very cold (6–8°C for Pils) in a tall pilsner glass to showcase clarity and a fine white head.

Cellaring

Pilsner (2-row) malt

German Munich malt (light)

Wheat malt

Acidulated malt (optional, 1-2% for pH adjustment)

Hallertau Mittelfrüh (bittering)

Saaz (aroma / late addition)

Saaz (dry hop / aroma, optional)

 lager yeast (German Pilsner strain, e.g., Wyeast 2124 or White Labs WLP830) or dried equivalent

Brewing water (soft, low mineral content; dechlorinated)

Calcium chloride (optional, for chloride adjustment)

Gypsum (calcium sulfate) (optional, for sulfate adjustment)

Irish moss or Whirlfloc (for kettle clarification)

Priming sugar (for bottling) or CO2 for kegging

Campden tablet (optional, for chlorine/chloramine removal)

Organic Ur Pils

A full-bodied black-as-pitch stout with hints of cream and some roasted malt notes, making taste a bit like you’re drinking a nice cold coffee. It is possibly a fantastic alternate to drinking iced coffee during the hot spring and summer months in Orlando.

Milk Stout

The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Scottish Heavy

with Grapefruit vodka, fresh ginger, pear nectar, white grapefruit juice, splash of soda served with a slice of lime

Le Petit Prince

with Vanilla vodka, rosemary, ginger root, fresh lime, pear nectar, splash of soda

Le Grand Tour

with Vodka, ginger beer, fresh muddled mulberries, lime

Mulberry Mule

with Pisco, Cointreau, house-made thyme syrup, muddled fig, and freshly squeezed lime juice

Fig Thyme Martini

Make Organic Ur Pils Recipe in just 240h . Pilsner beers have a misguided reputation among many beer fans. Pinkus is one of Randall’s top three favourite beers, and he describes the taste as being incredibly clean, 'as if they got the water to brew this beer from the top of Mt. Everest.'

Organic Ur Pils Recipe

Descriptors

Tasting Notes

Food Pairings

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