Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
6 lb (2.7 kg) Pilsner 2-Row
1 lb (454 g) Carafoam
4.2 oz (119 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
5 grams calcium chloride at 90 minutes
0.59 oz (17 g) Sterling [7.5% AA] at 60 minutes
9.8 oz (278 g) corn sugar at 30 minutes
Mash for 45 minutes at 150°F (66°C). Boil for 90 minutes, following the hops and additions schedule. We knock out at 60°F (16°C) and hold overnight. Shoot for a pH going into the fermentor of about 5.2. Once we see visible signs of fermentation, we lower the temperature to 52°F (11°C) and hold for 1 week. We then let the temperature free rise back to 60°F (16°C) for a diacetyl rest for an additional week, then begin to crash to 32°F (0°C) over the course of a week. We then fine it and let it mature for an additional week before transferring, carbonating, and packaging. It should be very drinkable, light and refreshing, yet still showcase a crackery, doughy malt presence from the Pilsner malt.
The calcium chloride addition depends on your water chemistry. With our water, I like the perceived fullness it gives the beer while still keeping it very dry. This is one of the best beers to beat the heat of summer and to showcase your skill set as a brewer since there’s not a lot to hide behind if it’s flawed. You can really fine-tune any problem areas you may have as a brewer with this style.