RESCH'S PILSNER

An Australian style pilsener, that should be well chilled before drinking and has a "Beery" aroma with a hint of golden syrup flavour. Another good one for a hot summer's day.

2.5kg Crushed Pale Malt

250g Maize Grits

15L Water For Lager Brewing

1tsp Irish Moss

1Kg golden Syrup

50g Hallertau Hops

Lager Yeast

30ml Beer finings

METHOD - 

  1. Raise the temp of the water to 45ºC and stir in the grain and grits. Stirring continuously, raise the temp to55ºC. Let stand for half an hour and then raise the temp to 66ºC. Leave for 1½ hours making sure to keep as close to this temp as possible.

  2. Retrieve the sweet wort and sparge the grains to collect 20L of extract.

  3. Boil the extract with the hops for 1½ hours. Dissolve the golden syrup in a little hot water and add this to the boil along with the Irish Moss.

  4. Switch off the heat, strain off the clear wort into a fermenting bin, top up with cold water to make 25L and cool to around 24ºC as quickly as possible.

  5. Add the yeast and ferment at around 10-15ºC until the S.G falls to 1010. Rack into another fermenter and add the finings.

  6. Leave for at least 21 days, longer if possible, before bottling.

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With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230