ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047
FG: 1.012
IBUs: 35
ABV: 4.7%
MALT/GRAIN BILL
3 lb (1.36 kg) Maris Otter malt
3 lb (1.36 kg) Floor-malted Pilsner malt
1.5 lb (680 g) Munich malt
0.5 lb (227 g) 90L Crystal malt
0.5 lb (227 g) Melanoidin malt
0.5 lb (227 g) Chocolate rye
HOPS SCHEDULE
2 oz (56 g) Saaz [4% AA] at 45 minutes
1 oz (28 g) Saaz [4% AA] at 15 minutes
YEAST
Wyeast 2124 (Bohemian Pilsner) Yeast
DIRECTIONS
Mill the grains and mix with 2.8 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort and pitch the yeast.
Ferment at 50°F (10°C) for 7 days, then let the temperature rise to 68°F (20°C) over the next week. Cold crash and then bottle or keg the beer and carbonate to about 2.5 volumes of CO2.
TIPS FOR SUCCESS
You can use this grist and customize the recipe to your taste and preferences! For example, you might prefer a blend of Saaz and Styrian Goldings hops, and you might also consider a flame-out addition of half an ounce of a Continental hops to bump up the aroma. Consider a water adjustment to get the softest water you can get that still has the necessary minerals to promote healthy fermentation! One approach is to dilute your standard brewing water with distilled/RO water—just be sure you don’t drop below 50ppm of calcium.