So, a while back, I mentioned that I was thinking about brewing something to share with my folks, and asked what they liked, they said "we really enjoyed the pilsners we drank while we were in Germany."
Of course this got me looking into pilsner recipes, and of course I realized that a pilsner is a lager style beer...however, I don't have the stuff I need to lager, and I don't have the cash to get the stuff.
So I decided that an experiment may be in order. I asked around, got a few recommendations (thanks, HBT'ers) and decided that since I can't lager, I'll try for an ale that's clean and crisp, and as close as I can get to the pilsner style while still fermenting in the 62-65F range.
The recipe is below. I'll take all the input I can get, as I probably won't be brewing this for a couple weeks.
6.5 LB Pilsner liquid extract (90 minute boil)
1 oz Saaz (60 minutes)
1 oz Saaz (30 minutes)
1 oz Saaz (10 minutes)
2 vials WPL001 (California Ale)
Estimated OG: 1.047
Estimated SG: 1.011
Estimated ABV: 4.7
Estimated IBU: 28.7
Estimated color: 4.2 SRM
I'll primary it for 7-10 days, secondary it for 14-21, and do my damndest to keep it in the low 60s the whole time.
on tap: Zoey's Pilsner, Kickback Kolsch, Brown Rye Girl, Killdeer Breakfast Beer
bottled: Bearskin Rug Barleywine (2010), Siberian Winter RIS (2011)