Classic American Pilsner
5 gallons, OG 1.055
½ # carapils
2.5 # yellow corn grits
5 # American 2-row malt
3 # American 6-row malt
1 # rice hulls
Cook the corn grits with 3 gallons of water for 20 minutes, then cool to 150° F
Add to mash tun containing malted barely, also at 150° F and mash for 1 hour
Hop with Cluster, Crystal, Liberty, or Mt. Hood for bittering to 35 IBU
Add 1 oz. of hops above for aroma
Ferment with Czech or German lager yeast
Schwarzweizen
(German Wheat Stout)
5 gallons, OG 1.050
1 # carafa III
2 # Munich malt
2 # flaked wheat
5 # pilsner malt
Mash at 150º F for one hour
Perle hops for bittering to 35 IBU
Aromatize with up to 1 oz of German noble hops
Ferment with Wyeast 1007 or White Labs WLP029 for a dry beer, or Wyeast 1338 or White Labs WLP011 for a fuller brew
Roggenbock
5 gallons, OG 1.080
1 # caramunich III
4 # malted rye
4 # Munich malt
7 # Pilsner malt
1 # rice hulls
Mash at 153° F for one hour
Hop with perle to 25 IBU
Add ½ oz Hallertau for flavor, 15 minutes
Ferment with German lager yeast, or California lager yeast as a hybrid brew
