Pilsner 64

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

Heat 20 liters of water to 65°C (149°F) and add the Pilsner malt. Hold the temperature for 60 minutes to convert the starches to sugars.

Mashing

After mashing, drain the liquid (wort) from the grains and rinse the grains with hot water to collect 25 liters of wort.

Lautering

Bring the wort to a boil. Add 50g of Saaz hops at the start of the boil. After 45 minutes, add 20g of Hallertauer hops. Boil for a total of 60 minutes.

Boiling

Cool the wort quickly to around 10-12°C (50-54°F) using a wort chiller or ice bath.

Cooling

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal with an airlock. Allow to ferment at 10-12°C for 2-3 weeks.

Fermentation

After fermentation is complete, dissolve 100g of priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap the bottles.

Bottling

Let the bottled beer condition at room temperature for 1-2 weeks. Then refrigerate and enjoy!

Conditioning

Pilsner Malt

Saaz Hops

Hallertauer Hops

Yeast (Lager Yeast)

Water

Priming Sugar

Pilsner

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Make Pilsner Recipe in just 3h . European style Bohemian pils

Pilsner

Descriptors

Tasting Notes

Food Pairings

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