This recipe is taken from the book Beer Craft by Jon Finch.
A crisp clean pilsner, the term lager refers to way the beer is fermented and conditions. Therefore its important to be able to maintain fermentation temperature when home brewing lagers.

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Ingredients Included

BESTMALZ Pilsner (4250 grams)
Tettnang Pellet (40 grams)
Saaz Pellets (55 grams)
Mangrove Jack’s CS Yeast M84 Bohemian Lager (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Pilsener
Batch Size: 19L
Original Gravity: 1044
Final Gravity: 1009
ABV %: 4.5
IBU: 24

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

40 g Tettnang Hops – Boil 60 min
30 g Saaz Hops – Boil 30 min
15 g Saaz Hops – Boil 10 min

Secondary additions and timing:

10 g Saaz Hops – Steep 0 min

Yeast: Mangrove Jack’s Bohemian Lager Yeast
Fermentation temperature/steps: ferment according to yeast instructions (10c until FG reached), then bulk condition for 4 weeks at 10c

Comments:

This recipe is taken from the book Beer Craft by Jon Finch.
A crisp clean pilsner, the term lager refers to way the beer is fermented and conditions. Therefore its important to be able to maintain fermentation temperature when home brewing lagers.