Whispering Willows Light Pilsner Beer Kit – Extract

Description

Your Whispering Willows Light Pilsner uses Pilsner dry malt extract and Vienna malt to give you a soft malt backbone that stays lightly sweet without dominating the palate.

Hallertau Blanc and Saaz hops deliver refined bitterness along with herbal and floral notes, while the lager yeast keeps fermentation clean so the subtle European character comes through in your finished beer.

Your Whispering Willows Light Pilsner kit 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.4%
• Original Gravity: 1.044
• Final Gravity: 1.008
• IBUs: 20
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts & Fermentables

• 5 lbs Pilsner Dry Malt Extract

Specialty Grains

• 1 lb Vienna Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Blanc Hops - 60 min
• 1 oz Saaz Hops - 15 min
• 1 oz Saaz Hops - 5 min

Yeast (substitutions based on availability)

• 1 packet Lager Yeast

Additives

• 5 oz Priming Sugar
• 1 Muslin Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz Hallertau Mittelfrüh Hops
• 15 minutes: 1 oz Saaz Hops
• 5 minutes: 1 oz Saaz Hops

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.5 gallons of water to 155°F.
3. Add Vienna Malt to a muslin bag and steep for 30 minutes.
4. Remove the muslin bag and allow it to drain into the kettle. Do not squeeze. Discard the grains.
5. Remove the kettle from heat and slowly stir in the Pilsner Dry Malt Extract, ensuring it fully dissolves.
6. Return the kettle to heat and bring the wort to a boil.
7. Boil for 60 minutes, adding hops according to the schedule.
8. Use an immersion chiller or ice bath to cool the wort to 50°F as quickly as possible.
9. Pour or siphon the cooled wort into a sanitized fermenter.
10. Add enough clean, filtered water to bring the total volume up to 5 gallons.
11. Add dry packet of yeast.
12. Ferment at 50°F for 3-4 weeks.
13. After primary fermentation, cold crash to 34°F and hold for 4-6 weeks to smooth out the flavor.

Bottle Conditioning

1. Dissolve 5 oz of corn 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.