Plenty For All Pilsner Recipe

Time3h

Serves48

Fall Brewing Co., San Diego, 4.8% abv

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Ingredients

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1
Mash Process
In a large mash tun, heat 5 gallons of filtered water to 165°F (74°C). Add the crushed Pale Malt, Caramel Malt, and Munich Malt. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.
2
Lautering
After mashing, drain the wort into another kettle. Rinse the grains with 170°F (77°C) water to extract as much sugar as possible.
3
Boiling
Bring the wort to a boil and add Hallertau Hops. Boil for 60 minutes, adding Saaz Hops in the last 15 minutes of the boil.
4
Cooling
Cool the wort quickly to 65°F (18°C) using a wort chiller or an ice bath.
5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the Pilsner yeast. Seal with an airlock and ferment at 65°F (18°C) for 2 weeks.
6
Bottling
After fermentation, dissolve 3 oz of corn sugar in 2 cups of boiling water. Add this to the beer before bottling to carbonate. Bottle the beer and cap securely.
7
Aging
Allow the bottles to condition at room temperature for 2 weeks before refrigerating and enjoying.