# 🍺 Top-down Brew: Classic All-malt Pilsner

Recipe Variables name: David Miller's All-Malt Pilsner og: 1.048 ibu: 35 malt: 2-row Pale Malt, 91.3, 1.8, 81.5 malt: Dextrin Malt (carapils), 5.7, 1.5, 71.7 malt: Crystal Malt 10L, 3, 10, 73.9 hop: Hallertau, 86.8, 4.5, 60 hop: Saaz, 13.2, 3.75, 1 yeast: lager eff: 75 vol: 5.5 system: US prime: 2.5, 65

## Variations

Specialty grains plus malt extract:

- Delete the 2-row and dextrin malt lines.
- Increase the crystal malt 10L percentage to 5%. malt: Crystal Malt 10L, 5, 10, 73.9
- For liquid malt extract, add sugar: Liquid light malt extract, 95, 5, 76
- For dry malt extract, add sugar: Dry light malt extract, 95, 3.5, 96
- Set the mash efficiency variable to 55% for steeping.

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## Results

*** Waiting for results. ***

## Notes

Dave Miller describes his Classic All-malt Pilsner as being a "generic" pilsner (1995, p. 321). For a Czech style, soft water, lower fermentation temperatures, and a higher hop rate are needed. Moderate water hardness with less hopping is a more German pilsner style. Continental pilsner malt and lager yeasts are recommended.

Another generic option is to use American two-row malt, American versions of German hops, and ale yeast for an American cream ale.