Midwestern Pre Pro American Pilsner

Brewer: Mark Alfaro Email: brdrbru@home.com
Beer: Midwestern Pre Pro American Pilsner Style: American Pilsener
Type: All grain Size: 10 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 30 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.5% v/v (4.3% w/w)
Water: Use 1/2 R.O. water and 1/2 San Diego tap water.
Treat with 88% Lactic Acid to pH 5.7
Grain: 14.0 lb. American 2-row
2.00 lb. German Munich
2.00 lb. Flaked corn
2.00 lb. Degermed Corn Grits
Mash: 75% efficiency
Dough in Malt and flaked corn with 5 gal of 164° water. Conduct single infusion mash at 148° for 30 min.
Concurrently, mash 2 lbs. corn grits with 10oz of the malt in 1.5 to 2 quarts of water at 153° for 20 min.
After 20 min, bring cereal mash to boil. After 30 min, add cereal mash to main mash and ramp to 155° for 30 min.
Ramp to 168° for 10 minute mash-out. Sparge with 168° water to collect 11.6 gallons in the kettle.

Boil: 60 minutes SG 1.049 11.6 gallons
Add 1 tsp. Irish Moss for 20 min. boil. Saaz hops are added as First Wort Hops.
Hops: 1.32 oz. Cluster (7% AA, 60 min.)
1.32 oz. Saaz (2.9% AA, 60 min.)
1.32 oz. Hallertauer (4.8% AA, 15 min.)
Yeast: Wyeast 2007 in a 1200ml starter.
Log: Ferment at 53° for 10 to 14 days. Transfer to secondary, lower temp 4°
per day to 34°. Lager for 6 weeks.
Carbonation: 2.6 volumes Keg: 10.7 psi @ 35°F

Recipe posted 01/04/01.