This is hard to make but then it is authentic Pilsner too.
An American Pilsner can be summed up in two words — flavorless and flawless. American Pilsners have little malt flavor, hop character or body. But, these elements are balanced and there are no faults. To make a good American Pilsner, you need to make a highly fermentable, high-adjunct wort, pitch plenty of yeast and hold the fermentation temperature constant.
Older, But Wiser
(6 gallons/23 L, all-grain)
Malt Liquor: (5 gallons/19 L)
OG = 1.051 FG 1.007
American Pilsner: (6 gallons/23 L)
IBU = 12 SRM = 3 ABV = 4.7%
4.0 lbs. (1.8 kg) Briess 6-row Brewer’s malt
2.7 lbs. (1.2 kg) Briess Less Modified Pilsner malt
2.7 lbs. (1.2 kg) rice syrup solids
4 AAU Cluster hops (60 min)
(0.66 oz./19 g of 6% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrients (15 mins)
Wyeast 2007 (Pilsen Lager) or
White Labs WLP840
(American Lager) yeast
(3.5 quart/~3.5 L yeast starter)
1.0 cup corn sugar (for priming)
Step by Step
In your kettle, heat 2.1 gallons (7.9 L) of strike water to 142 °F (61 °C), stir in grains and mash at 131 °F (55 °C) for 15 minutes. Heat to 140 °F (60 °C) — raising the temperature about 2 °F (1 °C) every minute and stirring constantly —and rest for 30 minutes. Transfer mash to lauter tun and stir in boiling water to raise the temperature to 168 °F (76 °C). Let rest for 5 minutes. Recirculate, then collect wort (about 3.33 gallons (13 L). Add water to make enough wort to boil for 90 minutes. Add hops with 60 minutes left and add rice syrup solids, Irish moss and yeast nutrients with 15 minutes left in boil. Ferment base beer (malt liquor) at 53 °F (12 °C). Dilute 5 gallons (19 L) of malt liquor with 1 gallon (3.8 L) of deaerated water to yield 6 gallons (23 L) of American Pilsner. Boil and cool water to deaerate. (You may also want to add a small pinch of potassium metabisulfite to the water).