Czech Pilsner Lager - National recipe
1 kilo Pilsner Malt; 35 grams Saaz hops (3.8%); Saflager Yeast or other suitable
You may conduct the mash and boil to your own schedule; however for the
commercial brew they mash for half an hour at 50°C before raising the temperature
to normal values, and instead of a vigorous boil they simmer for 2.5 hrs.
90% of the hops at the start of the boil, and add the remainder for the last five
Ferment at a cool temperature using Saflager yeast suitable for lager brewing.
Lager for a few weeks before bottling. The starting gravity of the brew should
be around 1.048.