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

A subtle hop character, a crisp, clean palate, and a dry finish.

Heat 3.5 gallons (13.2 L) of brewing water to mash-in temperature (about 168°F/76°C) to reach a target mash temperature of 150°F (66°C). Adjust water with gypsum (~1 tsp) and acid to hit a mash pH around 5.2–5.4 if needed.

Heat strike water

Add the crushed pilsner, Munich, Carapils, and optional crystal to the mash tun. Pour strike water and stir to eliminate dough balls. Hold at 150°F (66°C) for 60 minutes for a clean, fermentable wort with moderate body.

Mash grains

Raise mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve wort run-off.

Mash out

Drain wort to kettle. Sparge with about 2 gallons (7.6 L) of 170°F (77°C) water to collect approximately 6.5–6.75 gallons (24.6–25.6 L) pre-boil volume, targeting an original gravity (OG) near 1.048–1.052 (11.5–12.6 °P).

Bring wort to a vigorous boil for 60 minutes.

Boil

At the start of the 60-minute boil, add 1 oz Saaz (or Tettnang) for clean, subtle bitterness.

Bittering hop addition (60 min)

With 15 minutes left in the boil, add 1 tsp Irish Moss or a Whirlfloc tablet to help clear the beer.

Clarifier addition (15 min)

Divide the 2 oz late hop addition: add 1 oz at 10 minutes left, and 1 oz at flameout or 0 minutes (steep for 10–15 minutes). This provides subtle Saaz aroma and flavor without overpowering the delicate pilsner profile.

Late hop additions (10–0 min)

Chill the wort quickly to around 50°F (10°C) using an immersion or counterflow chiller. Transfer to a sanitized fermenter, leaving behind trub. Aerate or oxygenate the cooled wort thoroughly (2–3 ppm O2) for a healthy lager yeast pitch.

Pitch the lager yeast at about 48–52°F (9–11°C). If using a liquid yeast, acclimate/oxygenate and pitch an appropriate sized starter to ensure a healthy pitch rate.

Pitch yeast

Hold at 48–52°F (9–11°C) for 10–14 days, allowing fermentation to progress to near-final gravity. Expect a clean fermentation with subtle ester profile.

Primary fermentation

After primary fermentation subsides (typically ~10–14 days), raise temperature to 60–65°F (15–18°C) for 48 hours to encourage diacetyl cleanup.

Diacetyl rest

After the diacetyl rest, gradually chill the beer to near-freezing (34–36°F / 1–2°C) over 2–3 days and lager for 4–6 weeks to develop a crisp, clean palate and dry finish. Optionally add 0.5 oz Saaz for a short dry-hop during the first 5–7 days of lagering for a subtle fresh hop aroma.

Lagering (cold conditioning)

If bottling, warm the beer slightly to 50–55°F (10–13°C), dissolve 3.5 oz priming dextrose in 1 cup boiling water, cool, then gently mix into the beer and bottle into sanitized bottles. Condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold-condition and store cold.

Bottling (if applicable)

If kegging, force-carbonate to 2.4–2.6 vols CO2 (typical pilsner carbonation) at 38–40°F (3–4°C) and serve cold on draft.

Kegging (if applicable)

Serve at 38–45°F (3–7°C) in a clean pilsner glass. Expect a subtle noble hop character (Saaz), crisp, clean palate, light to moderate body, and a dry, lingering finish.

Pilsner (Pale) Malt (2-row)

Munich Malt (10L)

Carapils (Dextrine) Malt

Light Crystal (5–10L) - optional (for slight color and mouthfeel)

Saaz (or Tettnang) - bittering

Saaz (or Tettnang) - flavor/aroma late additions

Saaz (or Tettnang) - dry hop (optional, very subtle)

Pilsner lager yeast (liquid or dry strain suited for lagers, e.g., Wyeast 2124, White Labs WLP830, or Saflager W-34/70)

Irish Moss or Whirlfloc (clarifier)

Water (brewing liquor) - mash and sparge combined

Priming sugar (dextrose) for bottling - if bottling

Gypsum (calcium sulfate) - adjust water for mash (optional)

Lactic acid or food-grade acid for pH adjustment (optional)

Calcium (Ca)

Sulfate (SO4)

Chloride (Cl)

NORTH COAST SCRIMSHAW PILSNER

Make NORTH COAST SCRIMSHAW PILSNER Recipe in just 72h . A subtle hop character, a crisp, clean palate, and a dry finish.

NORTH COAST SCRIMSHAW PILSNER

Descriptors

Tasting Notes

Food Pairings

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