Dutch Pilsner

makes 5 gallons

6.6 -lbs unhopped Light Malt Syrup
½  lb German Pilsner Malt
1  lb Flaked Corn
1½ oz. Hallertauer Hops (boil 45 min)
½  oz. Hallertauer Hops (boil 15 min)
1 tsp Irish Moss (boil 45 min)
¾ -cup corn sugar for bottling
White Labs German Lager

original gravity 1.046
final gravity 1.010

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 45 minutes. Add 2nd addition of hops for the last 15 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 75°, and ferment at 50-55°. Cooler temperatures cause fermentation to go slower, about 3-4 weeks. Be Patient! Bottle as usual.