West Coast Pilsner - Extract Version

Makes 5 gallons



Malts & Extracts:
1.5 lbs Euro-Pils Malt
0.50 lbs Carapils Dextrine Malt
3.3 lbs Pilsen Light Liquid Malt Extract (LME)
2.0 lbs Pilsen Light Dried Malt Extract (DME)

Hops:
0.50 oz Hallertauer Mittelfrueh hops (boil 60 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.25 oz Centennial hops (boil 15 min)
0.75 oz Citra hops (boil 10 minutes)
0.50 oz Mosaic hops (boil 10 minutes)
0.25 oz Centennial hops (boil 10 minutes)
0.50 oz Mosaic hops (Dry Hop)
0.50 oz Centennial hops (Dry Hop)
0.25 oz Citra hops (Dry Hop)

Yeast:
Lalbrew Novalager (50° - 68°), Omega DRY Lutra Kviek (68° - 95°)

Step by step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30-45 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract, stirring to dissolve. Return to a boil, then add 0.50 oz Mittelfreuh hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet, 1 lb DME, and 0.25 oz Centennial hops. With 10 minutes remaining add 0.75 oz Citra hops, 0.50 oz Mosaic hops, and 0.25 oz Centennial hops.

     At the end of the boil turn off the heat, and thoroughly mix in the can (3.3 lbs) of liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. Around the 5 day mark or when fermentation slows add all three dry hops listed above, directly to the fermenter. Wait and additional 3-5 days, then check the specific gravity of your beer. When final gravity is reached, bottle or keg as desired.

 

OG: 1.046
FG: 1.008
ABV: 5.1%
IBUs: 34
SRM: 3