Brewer's Best Continental Pilsner (modified) 
Partial Mash Recipe
Submitted By: smkranz (Shared)
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| Brewer: Steve Kranz | |
| Batch Size: 5.25 gal | Style: Bohemian Pilsener (34 ) |
| Boil Size: 6.97 gal | Style Guide: GABF 2015 |
| Color: 2.1 SRM | Equipment: Steve's 8 gallon kettle |
| Bitterness: 50.6 IBUs | Boil Time: 90 min |
| Est OG: 1.044 (10.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 oz |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
1 |
| 4.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
2 |
| 3 lbs 4.80 oz |
Extra Light Malt Extract (Muntons) [Boil] (1.0 SRM) |
Extract |
3 |
| 2.00 oz |
Saaz Pellet [4.4%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Saaz Pellet [4.4%] - Boil 30 min |
Hops |
5 |
| 2 lbs |
DME Pilsen Light (Briess) [Boil for 15 min] [Boil] (2.0 SRM) |
Dry Extract |
6 |
| 1.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
7 |
Taste Notes
6.11.23 - Smelled and tasted clean. Gravity 1.012.Notes
I mashed the grains at aboiur 145 degrees for an hour instead of just “steeping” them. Pitched yeast at 70 degrees, put into kegerator set for 53. Next morning the temp shown is 50, and there is a blanket of fermentation foam across the surface of the wort. I wanted this to be 53 degrees, so I set the temp to 55 to see if I can get it a few degrees warmer.This Recipe Has Not Been Rated
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