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  • Ignatius Pils


    In 1876 Ignatius Briess began malting barley grown in the Moravian valley of his Czechoslovakian homeland. Now, 140 years and 4,500 miles removed, Briess continues producing traditional Moravian-style Pilsen malt.


    Type: Lager

    Style: Light Lagers / Pilsners

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    10 lbs Pilsen Malt Base
    0.5 lb Carapils® Malt Dextrine
    1.5 oz Saaz (5.5% AA hop) 60 min boil
    1 oz Saaz (5.5% AA hop) 15 min boil
    0.5 oz Saaz (5.5% AA hop) 0 min boil
    2 vials WLP802 Czech Budejovice Lager Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Mash grains at 156-158ºF for 60 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 45 minutes
    5. Add second hop addition, boil for 15 minutes
    6. Add final hop addition at knockout
    7. Cool to 60ºF, oxygenate wort
    8. Pitch 1.5 vials WLP802 Czech Budejovice Lager Yeast

    Primary Fermentation: 2 weeks at 50-55ºF

    Secondary Fermentation: 2-4 weeks

    Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP802 Czech Budejovice Lager Yeast

    Original Gravity: 1.051º Plato

    Final Gravity: 1.016º Plato

    Alcohol by Weight: 3.9%

    Alcohol by Volume: 4.9%

    IBU: 35

    Color: 3º Lovibond

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