Very pale, good head retention. Hop flavor, bitterness, the Saaz really comes through. Clean tasting and refreshing. This recipe is adapted from Dave Miller's Czech Pilsner recipe, in The Complete Handbook of Home Brewing (p. 199).
ingredients
8 lbs. Belgian Pilsner Malt
3 ozs Saaz Hops (5.4% )
(1/4 at 30 minutes)
(1/4 at 60 minutes)
(1/2 at 80 minutes)
Wyeast Lager Yeast (# 2124)
method-Step Infusion
136 degree strike temperature, aim for 131 degrees protein rest. Hold 30 minutes.
Raise to 150 degrees. Hold 2 hours for starch conversion.
Raise to mashout.
Sparge with 5 gallons of water.
Boil 90 minutes, with hop additions.
Pitch, aerate, and ferment at 48 degrees.
O.G. 1.054
F.G.