Classic American Pilsner

January 1, 2011 K. Florian Klemp

5 gallons
OG: 1.050
Bitterness: 35 IBU
Yeast: Wyeast 2042 or 2278, or White Labs WLP830 or WLP840

All-Grain Recipe

2.0 pounds flaked maize or corn grits
3.5 pounds each American six- and two-row
0.5 pounds Carapils or caramel 10ºL
Hops
9.0 Alpha Acid Units Cluster hops, 60 minutes
1 oz Cluster hops, 15 minutes
1 oz Mt. Hood, 5 minutes

Notes: Mash at 152º F; if using corn grits, cook for 15 minutes before adding to mash; for partial mash, mash maize or cooked corn grits with 3.0 pounds of six-row and substitute 3.0 pound extra light DME for two-row in the kettle; ferment as you would any lagerbier. To turn this into cream ale, reduce bittering hops to 7.0 AAU and ferment with either American ale or Kölsch yeast at 60º F.