Ingredients:

  • 10 lbs (4.5 kg) Pilsner malt
  • 1 lb (0.45 kg) Munich malt
  • 0.5 lb (0.23 kg) Carapils (Dextrin malt)
  • 1 oz (28 g) Hallertau hops (for bittering, added at the start of the boil)
  • 0.5 oz (14 g) Saaz hops (for aroma, added with 15 minutes left in the boil)
  • 1 Whirlfloc tablet (optional, for clarity)
  • 1 packet of German Helles Lager yeast (e.g., Wyeast 2124 or Saflager W-34/70)
  • 5 oz (140 g) corn sugar (for priming before bottling)
  • Brewing kettle (at least 5 gallons capacity)
  • Fermentation vessel (5-gallon carboy or bucket)
  • Airlock and stopper
  • Hydrometer (for measuring specific gravity)
  • Thermometer
  • Bottling bucket with spigot
  • Bottles and caps (or kegs)
  • Sanitizing solution (e.g., Star San)

Instructions:

  1. Heat 3 gallons (11.4 liters) of water to 165°F (74°C).
  2. Add the crushed Pilsner, Munich, and Carapils malts.
  3. Maintain temperature at 150°F (65°C) for 60 minutes.
  4. Rinse the grains with hot water to extract sugars, collecting the wort in the brewing kettle.
  5. Bring the wort to a rolling boil, then add Hallertau hops.
  6. Boil for 45 minutes, stirring occasionally.
  7. Add Saaz hops and Whirlfloc tablet with 15 minutes remaining.
  8. Use an immersion wort chiller or an ice bath to cool the wort rapidly to around 65°F (18°C).
  9. Transfer the cooled wort to the sanitized fermentation vessel.
  10. Pitch the yeast and seal with an airlock.
  11. Allow it to ferment at 50°F – 55°F (10°C – 13°C) for 2 weeks.
  12. Prepare priming sugar solution and add to the bottling bucket.
  13. Transfer beer from fermentation vessel to the bottling bucket.
  14. Fill sanitized bottles and cap them securely.
  15. Store bottles at room temperature for 2 weeks for carbonation.
  16. Then, refrigerate before serving.