Hop Barley and the Alers

Recipe: Bohemian Pilsener

based on Greg Noonan recipe reported in HBD#905;

Fermentables

• 8 lbs pilsener malt
• 1 lb Munich malt
• 0.5 lb carapils

Hops

• 2 oz Saaz (75 min)
• 1 oz Saaz (30 min)
• 1 oz Saaz (10 min)

Other

• Wyeast 2124,2278,2206
• White Labs WLP 800,802,830
• soft water

Procedure

• mash at 153 F for 90min
• OG 1050
• ferment 48F (adjust based on yeast strain)
• diacetyl rest: near end of ferment, stop temp control to allow temp to rise to 60F for 3 days (adjust based on yeast strain)
• lager: rack, then reduce temp 4F/day until 32F, then leave for 3 weeks before packaging