Name: Working Draft Beer Companys To Those Who Wait Recipe
Cook time: 48 h
Total time: 48 h
Yield: 53 servings
Ingredients: 10 lbs Bohemian Pilsner (base) malt; 0.5 lbs Pilsner Munich (light crystal substitute, optional); 0.25 lbs Carapils/Dextrine (for head retention, optional); 1.5 oz Saaz (whole or pellet) - 60 min bittering; 1 oz Saaz - 30 min flavor; 1 oz Saaz - 10 min aroma; 1.5 oz Saaz - 0 min/whirlpool (steep 10 min at 170°F/77°C); 1 oz Saaz - dry hop (optional for extra floral note); 1 pack Czech Pilsner yeast (liquid) - e.g., Wyeast 2278 or White Labs WLP800; 1 tsp Yeast nutrient (optional); 1 tsp Irish moss or Whirlfloc (clarifier); 3.5 oz Corn sugar (for bottling) or priming sugar; 5.25 gal Brew water (soft to moderately hard, low carbonate); 3 gal Sparge water (additional); 1 each Campden tablet (optional, to remove chlorine/chloramine); 1 tsp Salt or brewing salts (Ca chloride or gypsum) to adjust profile

Wells

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

Classic Czech-Style Pilsner brewed with Bohemian Pilsner malt and a boat-load of Saaz hops for notes of bread crust and grape nuts with a balancing floral/spicy bitterness.

Sanitize all equipment that will contact cooled wort. Treat 5.25 gal brew water with Campden tablet if using chlorinated tap water; let sit 15 minutes.

Prepare

Heat 4.5 gallons of brewing water to about 162°F (72°C) to achieve a target mash temperature of 148°F (64°C) when the grains are mixed in. Add any brewing salts (gypsum or CaCl2) to approximate a soft Pilsner profile: low sodium, moderate sulfate (~50-100 ppm) and low carbonate.

Mash in the grains: add crushed Bohemian Pilsner malt, Munich, and Carapils to the mash tun and stir thoroughly to eliminate dough balls. Target mash temp: 148°F (64°C) for 60 minutes for a moderately fermentable wort with some body and malt character.

Perform a mash-off: heat mash to 168°F (76°C) for mash-out for 10 minutes, if desired, to improve lautering.

Sparge with ~3 gallons of water heated to 168°F (76°C) until you collect ~6.5 gallons of wort in the kettle (adjust by system losses to hit boil volume).

Bring the wort to a vigorous boil and start timing a 60-minute boil once rolling.

Add 1.5 oz Saaz at the start of the 60-minute boil for base bitterness.

60 min - Bittering

Add 1.0 oz Saaz with 30 minutes left in the boil.

30 min - Flavor

Add 1.0 oz Saaz and 1 tsp Irish moss or 1/2 Whirlfloc tablet with 10 minutes left in the boil to help clarify and add late hop flavor.

10 min - Aroma/Clarity

At flameout, turn off heat and chill the wort slightly to around 170°F (77°C). Add 1.5 oz Saaz directly into the kettle and whirlpool or stir gently for 10 minutes to extract delicate aromatic compounds without excessive harshness. Allow hop particles to settle for 5–10 minutes before beginning chill.

End of Boil - Whirlpool

Sanitize fermenter and transfer lines. Chill wort quickly to 50-55°F (10-13°C) using an immersion chiller or counterflow chiller to minimize DMS and oxidation.

Rack chilled wort into the sanitized fermenter, leaving as much trub and hop debris behind as possible. Top up with water to reach a total volume of 5.0 gallons if needed (pre-boil and evaporation losses accounted for). Measure original gravity — target OG ~1.048–1.052.

Aerate the wort vigorously (shake, use an aeration stone, or oxygenate to ~8–10 ppm) to prepare for healthy yeast fermentation.

Pitch the Czech Pilsner yeast. If using liquid yeast, make a healthy starter (recommended for 5 gal and lager yeast) and pitch at 50–55°F (10–13°C). If using dry yeast, rehydrate or pitch according to manufacturer instructions at the same temperature range.

Ferment at 50–55°F (10–13°C) for primary fermentation. Expect active fermentation to last 7–10 days. Monitor gravity; when terminal gravity is within expected range (~1.008–1.012) and stable for 2–3 days, proceed to diacetyl rest.

Raise temperature to 62–65°F (17–18°C) for 48 hours to encourage the yeast to clean up any diacetyl (buttery off-flavors).

Diacetyl Rest

After the diacetyl rest, perform a crash cool down to near 34–36°F (1–2°C) over 24–48 hours and lager (cold condition) the beer for 3–6 weeks to smooth flavors, clarify, and accentuate Saaz character. If short on time, a minimum of 2 weeks lagering is recommended.

Lagering

Optional: For additional floral/spicy top notes, add 1.0 oz Saaz as a dry hop when cold (after primary fermentation, during lagering) for 3–5 days. Cold dry hopping preserves volatiles but keep duration short to avoid grassy flavors.

If dry hopping, remove hop material by cold crashing and racking to avoid vegetal character.

Prepare priming sugar: dissolve 3.5 oz corn sugar in 12 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto the priming solution to mix without aeration. Bottle into sanitized bottles and cap.

Condition bottles at room temperature (65–70°F / 18–21°C) for 2 weeks to carbonate, then cold condition for another week if possible. For kegging: transfer to keg, carbonate to 2.4–2.6 volumes CO2 and serve cold.

Expected final gravity should be ~1.008–1.012. The finished flavor profile: crisp bread crust and grain-forward malt with clean Saaz-driven floral/spicy bitterness.

Bohemian Pilsner (base) malt

Pilsner Munich (light crystal substitute, optional)

Carapils/Dextrine (for head retention, optional)

Saaz (whole or pellet) - 60 min bittering

Saaz - 30 min flavor

Saaz - 10 min aroma

Saaz - 0 min/whirlpool (steep 10 min at 170°F/77°C)

Saaz - dry hop (optional for extra floral note)

Czech Pilsner yeast (liquid) - e.g., Wyeast 2278 or White Labs WLP800

Yeast nutrient (optional)

Irish moss or Whirlfloc (clarifier)

Corn sugar (for bottling) or priming sugar

Brew water (soft to moderately hard, low carbonate)

Sparge water (additional)

Campden tablet (optional, to remove chlorine/chloramine)

Salt or brewing salts (Ca chloride or gypsum) to adjust profile

To Those Who Wait

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make To Those Who Wait Recipe in just 48h . Classic Czech-Style Pilsner brewed with Bohemian Pilsner malt and a boat-load of Saaz hops for notes of bread crust and grape nuts with a balancing floral/spicy bitterness.

To Those Who Wait Recipe

Descriptors

Tasting Notes

Food Pairings

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