West Coast Pilsner - All Grain Version

Makes 5 gallons



Malts & Extracts:
10.0 lbs Euro-Pils Malt
0.50 lbs Carapils Dextrine Malt

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:
     Mash at 149° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 0.50 oz Mittelfrueh. With 15 minutes remaining in the boil add 1 Carrageenan Tablet and 0.25 oz Centennial hops. With 10 minutes remaining add 0.75 oz Citra, 0.50 oz Mosaic, and 0.25 oz Centennial hops.
     At the end of the boil turn off the heat and cool wort down to desired pitching temperature. Add yeast 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