The Network Day two

[Norton]

Well second day as a member and I am back! I told a couple of people today that I was part of a network now and they looked behind me. Not finding the "Network" there I got the feeling that they doubted my claim. I plan to bring proof next time. So who will stand behind me???

[Bugeater]

If you find Bub standing behind you, make damn sure you don't bend over.

Wayne
Bugeater Brewing Company

[NumbSkull]

I'm still a little confused about Norton. When I first signed on here, I was accused over and over of being a fake. This guy doesn't even appear to be a brewer and has caught no flak. What gives? At least I have three, soon to be four brews in the bag.

Mort

[Norton]

Well those responses are not all that encouraging. But they are better than standing alone, almost at least. Well that brewing thing and having X amount of kegs under my belt, I can say that I have drank my share in my day. But I have not heard any of great brewers here yet. I mean I should lay all my cards on the table ???

[bub]

Lay it out there Norton.... give some details.
BUB

[codewritinfool]

But I have not heard any of great brewers here yet.

You gotta be kiddin' me.

[Brancid]

I said, "hhhummmmmm". Does'nt that count as flak?

[Norton]

Most beer drinkers know that quality beer is made from four ingredients: malt, hops, yeast and water.
Perfect Pilsener
I remember this recipe as the first of my beers. This is a classic pilsener recipe. If you are mashing and have the ability to ferment at lager temperatures, you should definitely give this one a try.

Ingredients

10 lbs Two-row Malt (American or European)
0.75 lb Crystal malt - Light (10-40 deg L) German
0.25 lb Cara-Pils malt
0.375 lb Wheat malt
0.25 lb Munich malt
1.0 oz Saaz* (5.0% aa) - boiled 60 minutes
1.5 oz Saaz - boiled 30 minutes
0.5 oz Saaz - boiled 10 minutes
0.5 oz Saaz - boiled 5 minutes
1.5 oz Saaz - boiled Dry hopped in Secondary Fermenter

1 tsp Calcium chloride was used in mash water.
Wyeast Munich Lager Yeast (2308) -- 2 packages in 2 quarts of starter.

Irish Moss was used in the last 10 minutes of the boil.

Procedure
The mash for this beer included a protein rest at 130 deg F (a bit high) for 30 minutes and a saccharification rest at 154 deg F for one hour. If you can do a protein rest at 122 deg F or so, its not a bad idea, but if you can't, don't let that stop you. Just do an infusion mash at 154 deg F and go from there. My mash water volume was 15 quarts (3.75 gallons) and the sparge water volume was 5 gallons.

Total boil time was 100 minutes, with the hop additions beginning after the first 40 minutes of the boil.

Fermentation was conducted at 45 to 48 degrees for five days and then raised to 55 to 58 degrees for another 10 days.

The dry hops were added during the lagering phase which was four weeks at 35 to 40 deg F.