#176: Pigs Fly Pils

Style: Faux-Pilsener

Brewed: September 21, 1996

Ingredients for 10 gallons

10 pounds Hugh Baird Munich malt

10 pound Great Western Pale malt

3 ounces '95 Czech Saaz, 3.9 alpha, 90 minutes

2 ounces '95 Czech Saaz, 3.9 alpha, 45 minutes

1 ounce '95 Czech Saaz, 3.9 alpha, 20 minutes

1 ounce '95 Czech Saaz, 3.9 alpha, End of boil

Citric acid in mash

Irish Moss last 20 minutes

Australian ale yeast

Mash: Single step infusion at 160 degrees for 1 hour, strike water 185 degrees

Sparge: Strike water 185 degrees, for 1 hour

Boil: 90 minutes

O.G.: 1.044

F.G.: 1.020

Comments:

This was a good attempt to make a traditional pils style using an ale yeast. The results are reasonably clean, very little fruity flavor, excellent flavor and bittering contributions by the Czech hops. However, it will not fool the afficianado of the style, just make them want more.

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