This beer derives its crisp, easy-drinking flavor from just two base malts. Floor-malted Pilsner malt is somewhat under-modified and benefits from a protein rest, but you can skip this step with regular Pilsner malt. The mash rests can be achieved through direct heat, infusions of hot water, or decoctions. Those who prefer a single infusion mash should aim for a mash temperature of 152°F (67°C).
Nottingham yeast is very clean for an English ale yeast and ferments well at low temperatures. A period of cold conditioning improves the flavor and clarity of this fake German lager.
ALL-GRAIN
OG: 1.057
FG: 1.016
IBUs: 26
ABV: 5.4%
MALT/GRAIN BILL
8 lb (3.6 kg) Weyermann Munich Type I
3 lb (1.4 kg) Weyermann Floor-Malted Bohemian Pilsner
HOPS SCHEDULE
1 oz (28 g) Hallertauer Mittelfrüh at 60 minutes
1 ounce (28 g) Hallertauer Mittelfrüh at 30 minutes
DIRECTIONS
Mash Schedule
A 10-minute protein rest at 122°F (50°C)
A 30-minute beta amylase rest at 149°F (65°C)
A 30-minute alpha amylase rest at 160°F (71°C)
Mash out: A 10-minute rest at 170°F (77°C)
Boil for 90 minutes, following the hops schedule.
Fermentation Schedule
Primary fermentation—58°F (14°C) for 10 days
Secondary fermentation—38°F (3°C) for 14 days
YEAST
Danstar Nottingham Ale Yeast
EXTRACT
To brew this beer from extract, replace the base malts with 5 pounds (2.3 kg) Munich liquid malt extract and 4 pounds (1.8 kg) Pilsner liquid malt extract.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.