2C. Classic American Pilsner

Grandpas Stash - All Grain - 02.C. Classic American Pilsner
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1058 / FG: 1018

Silver Medal - Light Lager
2006 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5 gal
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 158 F.	60 min
BOILING TIME: Minutes	60 min.
SPECIFIC GRAVITIES: Original	1058
Terminal	1018
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	White Labs
Name	WLP802 Czech Budejovice
Amount	1 gal
FERMENTATION	Type:
Primary-days: 14 Temp:50 F.	Glass
Second.-days:70 Temp:?	Glass
CARBONATION	Bottle Condition

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
10 lb	US 6-row malt		Mash	60 min	158 F.
3 lb	Flaked Maize		Mash	60 min	158 F.
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1 oz	Pellets	Saaz	FirstWort	NA	3.9 AA
1 oz	Pellets	Mount Hood	Boil	60 min	4.4 AA
1 oz	Pellets	Liberty	Boil	30 min	3.7 AA
1 oz	Pellets	Crystal	Steep	2 min	4.6 AA
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE: 8/17/2001			BOTTLING DATE: 11/6/2001

BREWER COMMENTS

Czech Mate American Pilsner - Malt Extract and Grain - 02.C. Classic American Pilsner
Charles Miller, Sauk Rapids, MN
Cloudy Town Brewers
OG: / FG:

Bronze Medal - Light Lager
2006 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES: Original
Terminal
YEAST CULTURE: Type
Did you use a starter?
Company
Name
Amount
FERMENTATION	Type:
Primary-days: Temp:

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS

Robbie's Moustach

6 3/4 lb. Weyermann Pils malt
3 1/2 lb. flaked maize
1 lb. Weyermann light Munich malt
1/2 lb. Weyermann Carafoam malt

3/4 oz. Saaz flowers(2.6%) FWH
2/3 oz. Cluster pellets(7.4%) 60 min.
0.7 oz. US Tettnang flowers(4.5%) 60 min.
1/2 oz. US Tettnang flowers(4.5%) 8 min.
1/4 oz. Saaz flowers(2.6%) 8 min. after boil end
1/2 oz. US Tettnang flowers(4.5%) 8 min. after boil end

Wyeast 2035 - American Lager

134 degF 11 min.
150 degF 34 min.
156 degF 70 min.
166 degF mash out and recirculation 47 min.

Primary fermentation 14 days at 50 degF (this includes a 3 day diacetyl rest at 57 degF)
Secondary fermentation 5 days at 56 degF to 34 degF
Tertiary fermentation 44 days at 30 degF

SG 1060
FG 1015
mash pH 5.2
pre boil wort pH 5.3
post boil wort pH 5.5
boil time 75 min.

Pre Prohibition Favorite - All Grain - 02.C. Classic American Pilsner
2005 Minnesota State Fair, 2005
David Gobran, Maplewood, MN
Minnesota Home Brewers Association
OG: 1.047 / FG: 1.013

Bronze Medal -
2005 Minnesota State Fair

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.0
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 123F	30 min
2. 152F	60 min
3. 168F	5 min
BOILING TIME: Minutes	75
SPECIFIC GRAVITIES: Original	1.047
Terminal	1.013
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	Wyeast
Name	Pilsen Lager 2007
Amount	600 ml
FERMENTATION	Type:
Primary-days: 13 Temp:52	Glass
Second.-days:85 Temp:33	Glass
CARBONATION	Bottle Condition
Type of Priming Sugar	Corn sugar
Amount of Priming Sugar	1.2 oz

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
7.50	Pale Malt (6-row)		Mash
0.50	Cara-Pils		Mash
1.00	Flaked Corn		Mash
0.50	Flaked Rye		Mash
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1.75	Whole	Tettnanger	Boil	75 min	3.0
0.50	Whole	Hallertauer	Boil	45 min	2.5
1.0	Whole	Hallertauer	Boil	10 min	2.5
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1/2 tsp, 15 min
BREWING DATE: 2/5/2005			BOTTLING DATE: 5/9/2005

BREWER COMMENTS:

Gracies Gold - All Grain - 02.C. Classic American Pilsner
2005 Hoppy Halloween, 2005
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.062 / FG: 1.020

Bronze Medal -
2005 Hoppy Halloween

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	10
WATER TREATMENT:Type(s)	Amount
Gypsum	1tsp
MASH PROCEDURES: Temp.(f.)	Time
1. 152	75
2. 165	15
BOILING TIME: Minutes	70
SPECIFIC GRAVITIES: Original	1.062
Terminal	1.020
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	WLP
Name	Budjuvoice
Amount	1.5L
FERMENTATION	Type:
Primary-days: 14 Temp:52	Glass
Second.-days:4 Temp:60	Glass
Other-days: 30 Temp:34	Glass
CARBONATION	Forced CO2
Volumes of CO2	2.5

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
18	US 6 row		Mash	75	152
6	Flaked Corn		Mash	75	152
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2	Pellets	Saaz	FirstWort	FW	4
1.5	Pellets	Saaz	Boil	60	4.9
1.5	Pellets	Hallertau	Boil	30	3.5
2	Pellets	Hallertau	Boil	2	3.5
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		2 tsp
BREWING DATE: 6/20/05			BOTTLING DATE: 8/12/05

BREWER COMMENTS:

Gracies Gold - All Grain - 02.C. Classic American Pilsner
2006 Upper Mississippi Mash-Out, 2006
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.058 / FG: 1.012

Bronze Medal -
2006 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	10
WATER TREATMENT:Type(s)	Amount
carbon filtered
Phosporic added to liquor	1 cap full
MASH PROCEDURES: Temp.(f.)	Time
1. 152	75
2. 165	15
BOILING TIME: Minutes	70
SPECIFIC GRAVITIES: Original	1.058
Terminal	1.012
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	WLP
Name	Budjuvoice
Amount	1500 mls
FERMENTATION	Type:
Primary-days: 14 Temp:52	Glass
Second.-days:4 Temp:60	Glass
Other-days: 30 Temp:34	Glass
CARBONATION	Forced CO2
Volumes of CO2	2.5

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
18	US 6 row		Mash	75	152
6	Flaked Corn		Mash	75	152
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1	Pellets	Santium	FirstWort	FW	4
1	Pellets	Santium	Boil	60	4.9
1	Pellets	Hallertau	Boil	30	3.5
1	Pellets	SAAZ	Boil	2	3.5
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1 tsp
BREWING DATE: 11/20/05			BOTTLING DATE: 1/3/06

BREWER COMMENTS:

Latecomer - All Grain - 02.C. Classic American Pilsner
2000 AHA NHC, 2007
Greg Burns, Regina, SK

OG: 1055 / FG: 1014

Gold Medal -
2000 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 152 F	90 min
BOILING TIME: Minutes	123 min
SPECIFIC GRAVITIES: Original	1055
Terminal	1014
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	WYeast
Name	2042 Danish Lager
Amount
FERMENTATION	Type:
Primary-days: 7 Temp:68 F	Steel
Second.-days:180 Temp:65-72 F	Steel
Other-days: 60 Temp:65 F	Steel
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
8 lb	Pale Malt		Mash	90 min	152 F
2.2 lb	Flaked Maize		Mash	90 min	152 F
.75 lb	Carapils		Mash	90 min	152 F
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
2 oz	Whole	Saaz	Boil	60 min	2.2
.5 oz	Whole	Willamette	Boil	60 min	4.2
.75 oz	Pellets	Saaz	Dry-Secondary		2
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Mash grains at 152 F (67 C) for 90 minutes.

In Honor of George - All Grain - 02.C. Classic American Pilsner
2002 AHA NHC, 2007
Josh Aitchison, Northridge, CA

OG: 1063 / FG: 1018

Bronze Medal -
2002 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 122 F
2. 155 F
BOILING TIME: Minutes	70 min
SPECIFIC GRAVITIES: Original	1063
Terminal	1018
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	White Labs
Name	Pilsner Lager
Amount
FERMENTATION	Type:
Primary-days: 21 Temp:48 F	Glass
Second.-days:30 Temp:48 F	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
5 lb	6-Row malt		Mash
5 lb	2-Row malt		Mash
2.5 lb	Corn		Mash
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1 oz	Pellets	Hallertauer	Boil	60 min	3.7
.6 oz	Pellets	Northern Brewer	Boil	50 min	8.1
.5 oz	Pellets	tettnanger	Boil	15 min	4.5
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Double decoction mash with rests at 122 F (50 C) and 155 F (68 C). Add corn after first decoction.

Kirby Pucket Pre-Pro Classic American Pilsner - All Grain - 02.C. Classic American Pilsner
Autumn Home Brew Review, 2002
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1061 / FG: 1020

Gold Medal -
Autumn Home Brew Review

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
Gypsum (to mash)	1 tsp
Phosphoric Acid to sparge	1 tsp
MASH PROCEDURES: Temp.(f.)	Time
1. 122 F.	30 min
2. 140 F.	15 min
3. 158 F.	65 min
4. 170 F.	5 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1061
Terminal	1020
YEAST CULTURE: Type
Did you use a starter?	Yes
Company	Wyeast
Name	2007 Pilsen Lager
Amount	1 qt
FERMENTATION	Type:
Primary-days: 11 Temp:48 F.	Glass
Second.-days:35 Temp:33 F.	Glass
Type of Priming Sugar	Corn Sugar
Amount of Priming Sugar	3/4 cup

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
13 lb	American 6-row		Mash	115 min	var
1/2 lb	Briess Carapils		Mash	115 min	var
2 lb	Flaked Corn		Mash	115 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1 oz	Whole	Saaz	FirstWort		5.0 AA
1 oz	Pellets	Cluster	Boil	60 min	?
2 oz	Pellets	Liberty	Boil	15 min	?
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1 tsp
BREWING DATE: 5/11/2002			BOTTLING DATE: 6/23/2002

BREWER COMMENTS:

Grandpas Stash - All Grain - 02.C. Classic American Pilsner
Autumn Home Brew Review, 2002
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1.064 / FG: 1.012

Bronze Medal -
Autumn Home Brew Review

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5 gal
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 122 F.	30 min
2. 140 F.	15 min
3. 158 F.	45 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1.064
Terminal	1.012
YEAST CULTURE: Type
Did you use a starter?
Company	WYeast
Name	2112
Amount
FERMENTATION	Type:
Primary-days: 10 Temp:62 F.	Glass
Second.-days:120 Temp:35 F.	Glass

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
10 lb	US 6-Row malt		Mash	90 min	var
3 lb	Flaked Maize		Mash	90 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
.75 oz		Hallertau	FirstWort		5.9
1 oz		Mt. Hood	Boil	60 min	4.4
1 oz		Saaz	Boil	15 MIN	3.9
1 oz		Crystal	Boil	1 min	4.1
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:

Ol Jalopy CAP - All Grain - 02.C. Classic American Pilsner
2003 AHA NHC, 2007
Mike McCluskey, North Bend, WA
Brew Rats
OG: 1053 / FG: 1012

Silver Medal -
2003 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	10
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 152 F	60 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1053
Terminal	1012
YEAST CULTURE: Type	Liquid
Did you use a starter?
Company	White Labs
Name	San Francisco Lager
Amount
FERMENTATION	Type:
Primary-days: 14 Temp:58 F
Second.-days:7 Temp:58 F
Other-days: 35 Temp:33 F
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
10 lb	Lager malt		Mash	60 min	152 F
6 lb	6-row malt		Mash	60 min	152 F
5 lb	Flaked corn		Mash	60 min	152 F
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1.5 oz	Whole	Santiam	Boil	60 min	7.6
1 oz	Whole	Santiam	Boil	30 min	7.6
1.5 oz	Whole	Santiam	Boil	5 min	7.6
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Mash grains at 152 F (67 C) for 60 minutes.

Baseball CAP - All Grain - 02.C. Classic American Pilsner
2003 Minnesota State Fair Homebrew Contest, 2003
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1062 / FG: 1021

Bronze Medal -
2003 Minnesota State Fair Homebrew Contest

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.5
WATER TREATMENT:Type(s)	Amount
Reverse Osmosis water
Phosphoric Acid to sparge	1 tsp
Gypsum to mash	1 tsp
MASH PROCEDURES: Temp.(f.)	Time
1. 122 F.	30 min
2. 140 F.	15 min
3. 158 F.	15 min
4. 172 F.	15 min
BOILING TIME: Minutes	60 min
SPECIFIC GRAVITIES: Original	1062
Terminal	1021
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	White Labs
Name	WLP800 Pilsner
Amount	1 st
FERMENTATION	Type:
Primary-days: 7 days Temp:70 F.	Glass
Second.-days:21 days Temp:65 f.	Glass
CARBONATION	Bottle Condition
Type of Priming Sugar	Corn Sugar
Amount of Priming Sugar	1/2 cup

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
13 lb	American 6-row		Mash	90 min	var
.5 lb	Briess Carapils		Mash	90 min	var
2 lb	Flaked Corn		Mash	90 min	var
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1 oz	Pellets	Saaz	FirstWort		5.0
1 oz	Pellets	Cluster	Boil	60 min
2 oz	Pellets	Liberty	Boil	15 min
SPECIAL INGREDIENTS:
FININGS?		Yes
Type		Irish Moss
Amount		1 tsp
BREWING DATE: 4/27/03			BOTTLING DATE: 6/2/03

BREWER COMMENTS:

Golden Meadow - All Grain - 02.C. Classic American Pilsner
1999 AHA NHC, 2007
Thomas Plunkard, Warren, MI

OG: 1060 / FG: 1020

Gold Medal -
1999 AHA NHC

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 154 F	60 min
2. 162 F	10 min
BOILING TIME: Minutes	75 min
SPECIFIC GRAVITIES: Original	1060
Terminal	1020
YEAST CULTURE: Type
Did you use a starter?
Company	YCKC
Name	German Lager Yeast
Amount
FERMENTATION	Type:
Primary-days: 16 Temp:46 F	Glass
Second.-days:2 Temp:52 F	Glass
Other-days: 105 Temp:35 F	Steel
CARBONATION	Forced CO2

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
11 lb	six-row pale malt		Mash	60 min	154 F
4 lb	flaked maize		Mash	60 min	154 F
1 lb	Munich malt		Mash	60 min	154 F
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
1 oz		Hallertauer Hersbrucker	FirstWort		2.8
2 oz		Saaz	Boil	60 min	3.5
1 oz		Saaz	Boil	15 min	3.5
2 oz		Hallertauer Hersbrucker	Steep		2.8
SPECIAL INGREDIENTS:
FININGS?
BREWING DATE:			BOTTLING DATE:

BREWER COMMENTS:
Mash grains at 154 F (68C) for 60 minutes. Raise temperature to 162 F (72 C) and hold for 10 minutes. (No sparge.)

Post-Prohibition Classic American Pilsner - All Grain - 02.C. Classic American Pilsner
2005 Upper Mississippi Mash-Out, 2005
Graham Cox, Meridian, MS

OG: 1.043 / FG: 1.011

Gold Medal -
2005 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES

# US Gal. brewed:	5.25
WATER TREATMENT:Type(s)	Amount
MASH PROCEDURES: Temp.(f.)	Time
1. 119	20
2. 135	20
3. 154	40
BOILING TIME: Minutes	90
SPECIFIC GRAVITIES: Original	1.043
Terminal	1.011
YEAST CULTURE: Type	Liquid
Did you use a starter?	Yes
Company	Wyeast
Name	2007 Pilsner Lager
Amount	2L
YEAST NUTRIENTS: Type	Fermaid K
Company:	Lallemand
Amount:	1 teaspoon
FERMENTATION	Type:
Primary-days: 14 Temp:52	Glass
Second.-days:28 Temp:38	Glass
Other-days: 8 Temp:50	Glass
CARBONATION	Bottle Condition
Type of Priming Sugar	Carb. drop
Amount of Priming Sugar	1 drop

FERMENTABLES
LBS.	TYPE/BRAND		USE	TIME	TEMP
7	6-row		Mash	80	stepped
2	flaked maize		Mash	80	stepped
HOPS
OZ.	TYPE	NAME	USE	TIME	%AA
0.9	Whole	Cluster	Boil	60	7.9
0.3	Pellets	Styrian Goldings	Boil	10	5.25
0.3	Pellets	Styrian Goldings	Steep	0	5.25
SPECIAL INGREDIENTS:
Whirlfloc tablet @20 min.
FININGS?		No
BREWING DATE: 11/13/04			BOTTLING DATE: 12/30/04

BREWER COMMENTS:

How to brew great tasting beer in the comfort and convenience of your own home.