St Wenceslas Pils.
10 Gallon Bill
18 lbs German Pils Malt
1 lb German Munich malt
1 lb Vienna Malt
.1 tsp gypsum
.1 tsp Calcium Chloride
2 tbs Irish Moss (edit)
2.5 oz Saaz Hops (First Wort) 15.5 IBU
3.5 oz Saaz Hops (60 min) 20.3 IBU
1/2 oz Saaz Hops (30 min) 1.07 IBU
2 Packs WLP830, WLP802, #2007 or #2272 Yeast
90 Minute Sugar Rest Mash, (Single Dect.)
One Hour Sparge
90 Minute Boil
Use Mineral- Free Water
Recipe courtesy of the Beverage People
I brewed this before and it was one of the very best I have made.
Light, with a crisp Saaz hop, quite simular to St Pauli Girl or perhaps Becks.
I am brewing it again tomorrow and would like any suggestions tword improving it.
I live in Northern Calif and it is already hot. I like my summer beers to be light, crisp and very drinkable with a lower end alcahol content to prevent early "retirement".
It was my first experiance with "first wort" hopping and the results were impressive.
Smart ass remarks?