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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9.3 lb (4.2 kg) German pilsner
4.1 oz (116 g) Victory
0.5 oz (14 g) Polaris at 60 minutes [36 IBUs]
1 oz (28 g) Hallertauer Mittelfrüh at 10 minutes [5 IBUs]
0.5 oz (14 g) Hallertauer Mittelfrüh at flameout/whirlpool
Wyeast 2124 Bohemian Lager or Wyeast 2247 European Lager
Mill the grains and mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for 14 days, then allow to rise to about 65°F (18°C) and hold for another 14 days. Crash to 35°F (2°C), package, and carbonate to about 2.5 volumes of CO2.