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CAP 0111
Classic American Pilsner • All Grain • 11 gal
An historical recipe from the 1850s.
January 27, 2011 pm 01:53pm
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 15 lbs
6-Row Brewers Malt; Briess
6-Row Brewers Malt; Briess
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 2 oz
Cluster - 7.9 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Styrian Goldings - 6.0 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 2042 Danish Lager™
Wyeast 2042 Danish Lager™
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Notes
Mash at 156 degrees to conversion(approx 2 hrs). Recipe dates from the 1850s.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 2.6 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 4.5% - 6% | |
| Bitterness: | 38.5 IBU | 25 - 40 | |
Discussion
This is a true classic.
2011-04-27 11:16am
A fellow brewer who is also a professor at the University of Michigan researched this recipe and was kind enough to share it with me. With his permission I share it to all of you. The ingredients are the ones used by German immigrants to the US in the 1850s.
Thanks for sharing
2011-04-30 8:01am
The beauty with home brewers is their willingness to share information with others. Thanks for posting this. Looks interesting and like something I might give a whirl.
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