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
- Mash grains at 156-158ºF for 60 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 45 minutes
- Add second hop addition, boil for 15 minutes
- Add final hop addition at knockout
- Cool to 60ºF, oxygenate wort
- 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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