Name: The Porter Beer Bars Rhinegeist Brewery ⚫ House Cat Recipe
Cook time: 48 h
Total time: 48 h
Yield: 5 servings
Cuisine: American
Ingredients: 9.5 lbs Pilsner (2-row) malt; 1 lbs Vienna malt; 1 lbs Flaked rice (or light dextrin adjunct); 0.25 lbs CaraPils / Carapils; 0.25 lbs Light crystal malt (10–20L); 0.75 oz Saaz (or Tettnang) - bittering; 0.75 oz Cascade - flavor / noble-floral note; 0.5 oz Saaz (or Hallertau) - late addition / aroma; 0.25 oz Cascade - dry hop (optional, light); 1 pack Lager yeast – clean attenuating (e.g., Wyeast 2308 Munich Lager or White Labs WLP830 German Lager); 0 to taste Water: sulfate to chloride ratio adjusted to favor malt balance (CaSO4 / CaCl2 additions); 0.5 tsp Gypsum (calcium sulfate) - optional; 0.25 tsp Calcium chloride - optional; 1 tsp Irish moss (or Whirlfloc tablet) - kettle fining; 3.25 oz Priming sugar (for bottling) or corn sugar for carbonation; 5.5 gal Water (brewing water)

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

American Pilsner: Grainy and biscuity aroma, with slight floral notes, muted malt character, and hints of melon.

Heat 4.0–4.5 gal of brewing water to about 162°F (72°C). Add the crushed Pilsner malt, Vienna malt, flaked rice, CaraPils and light crystal malt to the mash tun and dough in to reach a mash temperature of 150°F (65.5°C). Stir thoroughly to remove dry pockets.

Mash-in

Hold the mash at 150°F (65.5°C) for 60 minutes. This moderate mash temperature produces a relatively fermentable wort while retaining some body and grainy/biscuity malt character.

Saccharification rest

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

Mash out

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–6.75 gal of wort in the kettle (target pre-boil volume for a 5 gal batch). Avoid over-sparging; keep runoff clear to maintain light color.

Bring the wort to a vigorous boil. Total boil time 60 minutes is acceptable, but a 75–90 minute boil gently improves clarity and slightly mellows adjuncts. For a 60-minute boil use the same hop schedule timings minus extended boil time.

90-minute schedule (optional)

Add 0.75 oz Saaz (or Tettnang) with 60 minutes remaining in the boil (or 75–90 if using longer boil). This provides a clean, low-intensity bitterness appropriate for an American pilsner.

Bittering addition (60 min)

Add 0.75 oz Cascade at 15 minutes remaining to contribute subtle floral / American hop character without dominating the profile.

Flavor addition (15 min)

Add Irish moss (1 tsp) or a Whirlfloc tablet with 10 minutes left. Add 0.5 oz Saaz (or Hallertau) at 5–10 minutes remaining for delicate noble aroma.

Fining & late hops (10 min)

After flameout, allow wort to cool for 10–20 minutes and perform a short hopstand (15–30 minutes) to extract volatile hop flavor and maintain a softer bitterness. If doing a hopstand, add the late Saaz and 0.25 oz Cascade at flameout/hopstand instead of all in-boil aroma additions.

Hopstand (optional)

Cool the wort quickly to 48–52°F (9–11°C) for lager yeast pitching. Transfer to a sanitized fermenter and aerate well (oxygenate to ~8–10 ppm dissolved O2) since lager yeast need good oxygen for healthy growth.

Pitch one hydrated/propagated pack or starter of lager yeast. Maintain fermentation at 50–52°F (10–11°C) for primary fermentation for about 7–14 days until activity slows and gravity is near terminal.

Perform a diacetyl rest once gravity is within ~10% of final gravity: raise temperature to 62–65°F (16–18°C) for 48 hours to allow yeast to clean up off-flavors (but keep below 68°F to avoid ester generation).

After the diacetyl rest, chill the beer slowly to near 34–36°F (1–2°C) and lager (cold condition) for 3–6 weeks to develop clarity and smooth the profile. Longer lagering up to 8 weeks will further mute harsh hop edges and refine the beer.

If a very light, fresh melon/citrus note is desired (subtle, not forward), dry hop with 0.25 oz Cascade for 2–3 days at 40–45°F (4–7°C) near the end of cold conditioning. Remove hops after 48–72 hours to avoid vegetal character.

Prime and bottle or force carbonate keg. For bottling, dissolve 3.25 oz (92 g) corn sugar in 12 oz boiling water, cool, and add to bottling bucket. Transfer beer, gently mix and bottle. Target carbonation: 2.4–2.6 volumes CO2 (typical for pilsner). For kegging, carbonate to 2.4–2.6 volumes at serving temperatures.

Condition bottles at room temperature for 1–2 weeks, then cold condition for an additional week. Serve bright, cold, in a pilsner glass.

Pilsner (2-row) malt

Vienna malt

Flaked rice (or light dextrin adjunct)

CaraPils / Carapils

Light crystal malt (10–20L)

Saaz (or Tettnang) - bittering

Cascade - flavor / noble-floral note

Saaz (or Hallertau) - late addition / aroma

Cascade - dry hop (optional, light)

Lager yeast – clean attenuating (e.g., Wyeast 2308 Munich Lager or White Labs WLP830 German Lager)

Water: sulfate to chloride ratio adjusted to favor malt balance (CaSO4 / CaCl2 additions)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Irish moss (or Whirlfloc tablet) - kettle fining

Priming sugar (for bottling) or corn sugar for carbonation

Water (brewing water)

Rhinegeist Brewery ⚫ House Cat

Make Rhinegeist Brewery ⚫ House Cat Recipe in just 48h . American Pilsner: Grainy and biscuity aroma, with slight floral notes, muted malt character, and hints of melon.

Rhinegeist Brewery ⚫ House Cat

Descriptors

Tasting Notes

Food Pairings

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