Pilsen Lager

 My wife's favorite recipe, with some slight tweaks.  The addition of a temperature-controlled lagering cooler definitely made a difference with this one!

GRAIN	GRUIT
11.5# Pilsner	1 oz Tettnang (divided)
0.5# CaraPils
	YEAST
	US-05

PROCESS:

1.    Clean and sterilize EVERYTHING.

2.    Heat 18 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F).

3.    Allow to sit (mash) for 60 minutes.

4.    Drain resulting liquid (wort) into kettle while showering with 170 F water (sparging).

5.    Boil wort.  WATCH FOR HOT BREAK.

6.    Set countdown timer for 90 minutes.  Add 0.5 oz Tettnang.

7.    At 15 minutes add 0.25 oz Tettnang.

8.    At 10 minutes add Whirlfloc.

9.    At 1 minute add 0.25 oz Tettnang.

10. At 0 minutes turn off heat and chill to 65 F

11. Check and record initial gravity.

12. Move to fermentor. 

13. Pitch yeast.

14. Close fermentor and apply airlock.

15. Ferment 2+ weeks at 55 F.  Up to 2 months of fermentation will improve the beer.

16. Check final gravity, record %ABV.

17. Keg, pressurize to 10 PSI