Bohemian Pilsner

Beer Style:            lager, pilsner
Recipe Type:        extract

Description:
I have a question about a Bohemian Pilsner I'm brewing. Well, I tasted the stuff in the carboy. It's REALLY SWEET, as compared to most brews I've had, and color is a dark gold.

Ingredients:
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander's Pale ME
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
1/2 oz Saaz plugs (dry hop)
Wyeast Bohemian Yeast directly from the pack(no starter)





FG: 1013

Procedure:
I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night.
I racked to a secondary after 12 days (glass carboy) and dry hopped. It's been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.

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American Pre-Prohibition Lager

Beer Style:	lager, American lager, pilsner, corn, maize
Recipe Type	all-grain
Description: In HBD #1687 a fine upstanding young American known as Jeff Renner (nerenner@umich.edu) wrote at great length about his " ***Great Success in Recreating Classic American Pilsner , a Shamefully Neglected Style!***" . I too read Dr. Fix's article with great interest and formulated a recipe for a "corn beer'. I loved it. My thirsty freeloading friends loved it. And I agree with Jeff that red blooded Americans should learn to love it again. This recipe is a direct adaptation from the Brewing Techniques article by Dr. Fix.

Ingredients: 5.00 lb. Flaked Maize 17.00 lb. Pale Ale 1.25 oz. Chinook 13.9% 60 min 2.25 oz. N. Brewer 7.9% 30 min 1.00 oz. Tettnanger 6.2% 15 min Bavarian lager yeast

Procedure:
Mash schedule = 95 for 15 min., 122 for 30 min., 138 for 15 min., 154 for 45 min., mash out for 15 min. at 164.

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