Larger/Pilsner recipe’s

82 Kg Pilsner Malt

3.5 Kg Flaked Corn/Maize

1.6 Kg German Hallertau (4.5% AA) for bittering (60-minute boil)

0.2 Kg German Hallertau (4.5% AA) for aroma (5-minute boil)

Saflager W-34 250g

Heat 390 liters of the water to about 76.6°C (170°F).

Add your grains and mix thoroughly, aiming to stabilize the mash at around 67°C (152.6°F).

Maintain the mash temperature for about 60 minutes to allow for starch conversion.

At the end of the mash period, begin slowly sparging with the remaining 140 liters of water heated to around 75.5°C (168°F).

Continue the sparge until you've collected approximately 500 liters of wort (you may need to adjust the volume of sparge water to achieve this).

Bring the wort to a rolling boil, then add your bittering hops.

With 5 minutes left in the boil, add your aroma hops.

After a total of 60 minutes boiling, cool the wort as rapidly as possible down to yeast pitching temperature, ideally between 8°C - 12°C (46°F - 54°F).

Aerate the wort well and pitch the yeast.

Ferment at the recommended temperature for your chosen yeast strain, which is typically on the cooler side for lagers (generally around 10°C - 12°C or 50°F - 54°F for W-34/70).