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| German Pils (Malty and clean, moderately hoppy, golden lager.)
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
7 lbs. Pale Extract
1/2 lb. Munich grain
1/2 lb. Carapils grain
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1 oz. Northern Brewer hops (boil)
1 oz. Saaz hops (mid boil)
1 oz. Hallertau hops (late boil)
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German or Pilsener Lager yeast
(Ale option - German Ale yeast)
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| INSTRUCTIONS: |
1. Steep grains in a mesh bag while heating 2 gallons of water to boiling.
2. Remove grains and add malt extract, stirring to dissolve thoroughly. Stir gently but frequently throughout the boil cycle.
3. Add the Northern Brewer hops and begin timing a 30 minute simmering boil cycle.
4. With 10 minutes remaining in the 30 minute boil, add the Saaz hops.
5. With 1 to 2 minutes remaining, add the Hallertau hops.
6. At the end of the 30 minute boil, cover kettle and cool as quickly as possible. We strongly recommend using a wort chilling coil.
7. When beer has been cooled to yeast pitching temperature, pour into fermenter, add additional water and add yeast.
8. Remember that fermentation activity level will slow with temperature reduction. At the height of activity a lagering airlock will bubble much less frequently. Use stabilized hydrometer readings to verify the end of fermentation before bottling.
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