Recipe - Pilsner

4 pound Can Mountmellick hopped
Light malt extract
3 ounce Crystal malt
2 teaspoon Gypsum
One fourth ounce Saaz hops (boil)
One half ounce Saaz hops (finish)
Wyeast #2007

This recipe makes 5One half gallons. Make 2quart starter for yeast. Steep
crystal malt at 170 degrees for 20 minutes in brew water. Remove
grains. Boil extract and boiling hops for 75 minutes. Add finishing
hops in last 10 minutes. Conduct primary fermentation at 4749 degrees
for 3 weeks. Lager for 4 weeks at 30 degrees. This recipe has produced one
of the finest pilsners I have ever made. What could be simpler? Primary
Ferment: 3 weeks Secondary Ferment: 4 weeks

Recipe By : Erik Henchal

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip