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HOMEBREWING
RAY'S FAVORITE RECIPES
From Brewing Editor Ray Daniels

Penny Ante Pilsener

Making a good pilsener is a challenge under any circumstances, but it's not impossible, even for the extract brewer. Here's a recipe that can be made following simple procedures. As with all lagers, the key to success is preparing and pitching adequate yeast and fermenting at proper lager temperatures of 50 to 55 deg F. If you succeed in achieving these goals, you'll have a nice beer to enjoy.

O.G. 1.052
F.G. 1.014

Recipe for 3 gallons!

Ingredients

2.4 lb Alexander's Sun Country Malt Extract
1.5 lb Laaglander Dry Light Extract
0.5 lb Light German Crystal Malt

1.1 oz Saaz, or other* - boiled 45 minutes 0.5 oz Saaz - boiled 10 minutes 1.0 oz Saaz - boiled 1 minute

* The boiling hop you select should have 4.0% to 4.7% alpha acid content. Choices include Hallertau, Hersbruck, Spalt, Liberty, Crystal or Mt. Hood.

Wyeast 2042 Danish Lager Yeast - grown up in starter of at least 1 quart.

Procedure Notes:

First, remember that this is a recipe for three gallons. Using a grain bag or strainer, soak the crystal malt in about one gallon of 150 degree F water for 30 minutes and then remove. Add the extracts and bring to a boil.

After the wort has been boiling for 15 minutes, begin your hop additions.

After the boil, cool to 50 deg F. Pitch yeast and ferment.

After primary fermentation, rack to a second fermenter and lager at 35-40 deg F for three weeks.

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