| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 4 |
lb |
Can Mountmellick hopped |
|
|
Light malt extract |
| 3 |
oz |
Crystal malt |
| 2 |
ts |
Gypsum |
| 1/4 |
oz |
Saaz hops (boil) |
| 1/2 |
oz |
Saaz hops (finish) |
|
|
Wyeast #2007 |
INSTRUCTIONS
This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep
crystal malt at 170 degrees for 20 minutes in brew water. Remove
grains. Boil extract and boiling hops for 75 minutes. Add finishing
hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees
for 3 weeks. Lager for 4 weeks at 30 degrees. This recipe has produced one
of the finest pilsners I have ever made. What could be simpler? Primary
Ferment: 3 weeks Secondary Ferment: 4 weeks
Recipe By : Erik Henchal
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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