Fra-Gee-Lay Italian Pilsner Beer Kit - Extract

Description

Your Fra-Gee-Lay Italian Pilsner delivers the clean, crisp character of an Italian pilsner. The Pilsner Dry Malt Extract gives you a smooth, cracker-like malt base, and the Carapils Malt adds body and mouthfeel for a well-rounded beer. Perle hops at the start of the boil provide floral and herbal bitterness, while Tettnang and Hallertau additions contribute delicate hop notes. The dry-hopped Hallertau creates a refreshing crispness and dry finish. SafLager W-34/70 yeast ensures smooth fermentation, resulting in bright golden clarity and a light, refreshing lager you can enjoy anytime.

Your Fra-Gee-Lay Italian Pilsner never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.5% -5.8%
• Original Gravity: 1.053
• Final Gravity: 1.013
• IBUs: 44
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 6 lbs Pilsner Dry Malt Extract

Specialty Grains

• 8 oz Carapils Malt

Hops (substitutions based on availability)

• 1 oz Perle Hops (60 min)
• 1 oz Tettnang Hops (15 min)
• 1 oz Hallertau Hops (5 min)
• 1 oz Hallertau Hops (Dry Hop)

Yeast (substitutions based on availability)

• 1 packet SafLager W-34/70 Yeast

Also Included

• 5 oz Priming Sugar
• 1 Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz Perle Hops - 60 min
• 1 oz Tettnang Hops - 15 min
• 1 oz Hallertau Hops - 5 min
• 1 oz Hallertau Hops - Dry Hop

Prepare Equipment

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Add Carapils Malt to a muslin bag and steep for 30 minutes.
3. Remove the muslin bag and allow it to drain into the kettle. Do not squeeze. Discard the grains.

Dissolve Extract

1. Remove the kettle from heat and slowly stir in the Pilsner Dry Malt Extract, ensuring it fully dissolves.
2. Return the kettle to heat and bring the wort to a boil.

Boil & Hop Schedule

1. Boil for 60 minutes, adding hops according to the schedule: 1 oz Perle Hops at 60 minutes, 1 oz Tettnang Hops at 15 minutes, 1 oz Hallertau Hops at 5 minutes.

Cool and Transfer

1. Use an immersion chiller or ice bath to cool the wort down to 50°F.
2. Pour or siphon the cooled wort into a sanitized fermenter.
3. Add enough clean, filtered water to bring the total volume up to 5 gallons.

Fermentation

1. Pitch 1 packet of SafLager W-34/70 yeast into the fermenter.
2. Ferment at 50°F for 3-4 weeks.

Dry Hopping

1. Add 1 oz Hallertau Mittelfrüh Hops to the fermenter.
2. After three days, remove the hops.

Lagering

1. Lower the temperature gradually to 36°F (2°C) and hold for 3 weeks.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 4-6 weeks before chilling and serving.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 4-6 weeks.