The following beer recipe is featured in the September/October 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
John Watson of Southbury, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #2: Pilsner during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Watson’s Pilsner was chosen as the best among 155 final round entries in the category.
The following beer recipe is featured in the September/October 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
John Watson of Southbury, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #2: Pilsner during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Watson’s Pilsner was chosen as the best among 155 final round entries in the category.
Ingredients:
- 21.0 lb (9.53 kg) Durst Pils malt
- 2.0 lb (0.9 kg) flaked maize
- 2.0 oz (56 g) Saaz whole hops, 3.5% a.a. (70 min
- 2.0 oz (56 g) Hallertau whole hops, 3.0% a.a. (70 min)
- 2.0 Spalt pellet hops, 3.5% a.a. (70 min)
- Wyeast Bohemian Pils lager yeast (500 ml starter)
Specifications:
Yield: 10 Gallons (37.8 L)
Original Gravity: 1.04
Final Gravity: 1.01
ABV: 3.94%
Directions:
- Mash grains at 150° F (66° C) for 70 minutes.
- Primary fermentation for 14 days at 45° F (7° C) in glass.
- Secondary fermentation for 30 days at 45° F (7° C) in glass.
- Tertiary fermentation for 30 days at 33° F (1° C) in steel.
- Forced CO2 to carbonate (3 vol).
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