OG 1.048

FG 1.010

97% German pils

2% Acid malt

1% C-45

Mash @ 150 F. 90-minute boil.

Acidify WP to 5.1

0.3 oz Magnum 60 min

0.15 oz Hallertau M. WP

0.15 oz Santiam WP

0.15 Saphir WP

0.25 oz Hallertau M. day 3 DH

0.75 oz Saphir day 9 DH

OG 1.050 SG

100% Pilsner Malt 1.8-2°L (European variety preferred)

Hops

Noble Hops! We use all german low alpha varieties

IBU target: 34

Dry Hop: Delicately! with german noble hops. Dry hop after the beer passed a Diacetyl Test.

Yeast: German Lager Yeast. Minimum 6 weeks total tank time before packaging. We do 4 weeks in the fermenter, 2 week in a lagering tank. Slight haze is acceptable in final beer. Diacetyl is never acceptable. BE DILIGENT with your cell counts, timing, and temperature!

Attenuation: 75%

Carb: 2.65 vol

From BYO magazine

5 gallons/19 L, all-grain

OG 1.046

FG 1.009

IBU 40

SRM 3

ABV 5%

When Old World Pilsner goes US West Coast, the result is Pivo Hoppy Pils. Brewed with classic influences from Germany and the Czech Republic, Pivo is then dry hopped to pump up the floral, spicy, herbal, and lemongrass aromatics in German Saphir hops.

INGREDIENTS

9 lbs. 6 oz. (4.3 kg) Weyermann Pilsner malt

8.3 AAU German Magnum hops (60 mins.) (0.75 oz./21 g at 11% alpha acids)

2.3 AAU German Spalt Select hops (30 mins.) (0.5 oz/14 g at 4.5% alpha acids)

0.8 oz. (22 g) German Saphir hops (0 mins.)

0.8 oz. (22 g) German Saphir hops (dry hop)

7 g calcium chloride (if using reverse osmosis water)

White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast

3/4 cup (150 g) dextrose (if priming)

STEP BY STEP

Mash the grains (and calcium chloride, if using) at 145°F (63°C) for 15 minutes. Raise the mash temperature to 155°F (68°C) and hold for 30 minutes. Mash out, vorlauf, and then sparge at 168°F (75°C). Collect 6 gallons (23 L) of 1.038 wort. Boil for 60 minutes, adding hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C). After 4 days of fermentation, add the dry hop addition. After 7 days total, slowly raise the temperature to 60°F (16°C) for 3 days for a diacetyl rest, then slowly lower the beer to 34°F (1°C). Once at final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Lager at 34°F (1°C) for approximately 1 month before serving.