Classic American Pilsner

By K. Florian Klemp Published January 2011, Volume 31, Number 6

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.

K. Florian Klemp is an award-winning homebrewer and general hobbyist who thinks there is no more sublime marriage than that of art and science.

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