Pilsners are AWESOME! I love this particular recipe...bitter, hoppy, dry, and refreshing.
The recipe:
96.5% Weyermann Pilsner
3.5% Carafoam
Step Mash:
Protein rest at 50C/122F for 30 minutes
Beta rest at 62.7C/145F for 45 minutes
Alpha rest at 67.7C/154F for 45 minutes
Mash out at 75C/168F
90 minute boil
29g Hallertaur (2.3% AA) and 28g Tettnanger (5.3% AA) hops for first wort hop
28g Magnum hops (12% AA) at 60 minutes
28g Tettnanger hops at 10 minutes
60g Tettnanger hops at flameout
Oxygenate wort well. Ferment at 53F, ramping to 65F by end of fermentation, ensuring max attenuation.
Негізгі бет Тәжірибелік нұсқаулар және стиль Brewing a German Pilsner
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