Pilsner

I think pilsner is probably my flavorite style.
I would love to travel to Czechoslovakia and try a real pilsen.

Brewer:	Pat Fay		Email:	patfay@cinternet.net
Beer:	Pilsner		Style:	Bohemian Pilsener
Type:	All grain		Size:	10 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	37 IBU
OG:	1.052		FG:	1.017
Alcohol:	4.5% v/v (3.5% w/w)
Grain:	20.0 lb. Belgian Pilsner 2.00 lb. American crystal 10L 2.00 lb. Dextrine malt (Cara-Pils)
Mash:	59% efficiency
	Mash the grains @ 153° for 60 min Sparge @170°
Boil:	60 minutes	SG 1.043	12 gallons
	Save the two ounces of(aroma) hops for dry hopping 1 teaspoon Irish Moss at the last 15 min. of boil.
Hops:	2. oz. Saaz (3.75% AA, 60 min.) 2. oz. Saaz (3.75% AA, 45 min.) 2. oz. Saaz (3.75% AA, 30 min.) 2 oz. Saaz (aroma)
Yeast:	Wyeast #2278 Czech Pils
Log:	Primary at 45deg. for 14 days Seconary at 45 deg. for 30 days Dry hop with 2oz. of Saaz(aroma)hops in secondary
Carbonation:	Force carbonate @30 psi. for 2 days @ room temp. or 15 psi.@40°
Tasting:	Sometimes the yeast will impart a sulfur flavor(rotten egg)but this will go away after sufficient conditioning.

Recipe posted 11/07/99.