Lager/Pilsner recipes

[MaineCoastTom]

I need lager or pilsner recipes for my 5 bbl. restaurant brewery. I have 25 bags of pilsner malt to use up during this off-season and was hoping to get some ideas. thanks.
Tom St.Germain
Maine Coast Brewing
Bar Harbor, Maine

[Steffan]

This book will get you spot on, first time. It did for me.

Steffan
Steffan's Aldergrove Brewery
Tulalip, WA, USA

[MaineCoastTom]

Thanks for the tip; I will check it out.
Tom St.Germain
Maine Coast Brewing

[Michael Murphy]

This seems to work well for me!
pilsner

Recipe
Batch Size (hL): 6.00 Wort Size (hl): 6.00
Total Grain (kg): 148.00
Anticipated OG: 1.054 Plato: 13.37
Anticipated EBC: 7.3
Anticipated IBU: 28.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 6.49 hL
Pre-Boil Gravity: 1.050 SG 12.41 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
91.2 135.00 kg. Pilsener Malt(2-Row) Continental Eu 71.27 2
5.4 8.00 kg. Cara-Pils Dextrine Malt 67.12 4
3.4 5.00 kg. Munich Malt Germany 75.43 20

Potential represented as Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 kg. Hallertau Northern Brewer Pellet 8.50 25.1 60 min.
0.25 kg. Perle Pellet 8.25 2.2 10 min.
0.25 kg. Czech Saaz Pellet 3.50 0.9 10 min.


Yeast
-----

WYeast 2206 Bavarian Lager ferment at 12C, after primary fermentation slowly drop temp to 2 C


Mash- 65C single step 45 mins

OG can be 11.8P to 13 or so, depends on you, I like it around 12

[Todd]

Michael, Maine Coast Tom,

Have you ever done a pre-prohibition pils? I have information for you regarding this style if you would be interested. If your'e simply looking to burn through some grain then it might not be a good idea. If you're willing to get some corn or flaked (pre-gelatinized) corn then you're in the game!

-Todd