Wammo (American Pilsner)

• Ingredients:

  • 3.3 lbs. Extra Light Malt Extract
  • 1 lb. Light Dry Malt Extract 
  • 1 oz. Carafa III (G-1)
  • 1 tsp Irish Moss
  • Priming Sugar

  Hops:

  
  

  Packet:	Boil for:	IBU
  H-1 - 5.5 HBU Bittering	60 minutes	15
  H-2 - ½ oz Hallertau Mittelfruh	5 minutes	~2

  
  

  Yeast:

  • Omega Yeast Labs West Coast Ale I -OR- Safale US-05
  
  

  Original Gravity: 1.030-1.040 Terminal Gravity: 1.008-1.010 ABV: ~3.5%

  
  
  
  
  
  
  
  

  Method:

  1. If using a liquid yeast, take out of the fridge and set on the counter to come up to room temp during your brew day.
  2. Put the un-milled grains from Pkt G-1 in a grain bag.
  3. In a stainless steel or enamel vessel, heat 1 gallons of water to 155° F. Remove the pot from the heat source and add the unmilled grains. Steep at 155° for 20 minutes.
  4. After the grains have steeped at 150° F for 20 minutes, top the water up in your boiling vessel with as much water as you can safely boil keeping in mind the addition of 3.3 lbs of liquid malt extract and 1 lb of dry malt extract. Now your mini-mash is complete.
  5. Heat the collected wort to a rolling boil. Remove from heat, to avoid burning, and add the malt extract. Stir constantly until the malt extract is well dissolved. Return the pot to heat. The addition of the malt will cool the wort from boiling, so it must be raised to a boil again. Pay close attention to the wort when it begins to boil as it is prone to boil over until the correct heat setting is reached.
  6. After the wort has stopped trying to  boil over, add 5.5 HBU’s Brewer’s Gold Hops (Pkt H-1) and continue to boil for 25 minutes. Add 1 tsp. Irish Moss (Pkt A) and continue to boil for 15 minutes. Then add ½ oz. Spalt Hops (Pkt H-2) and boil for an additional 5 minutes. 
  7. Remove the kettle from the heat source and cool as quickly as possible. When the wort has reached a temperature of 70-80 ° F., transfer to a closed, single stage fermenter (a 6.5 gallon carboy or bucket is recommended) by siphoning or gently pouring taking care to leave behind spent hops and trub.
  8. Bring the volume of the wort to 5 1/4 gallons by adding cool water if necessary. When the wort reaches 65-75° F., check and record the specific gravity, and oxygenate the wort. Add the yeast according to package directions.
  9. Fermentation should be near complete after 8-10 days. When the gravity is stable at 1.006-1.010, you are ready to bottle. Siphon the beer into a clean sanitized container and make a syrup by boiling Priming Sugar in a small amount of water or beer. Gently stir into the beer making sure it is well dispersed, but not agitated.
  10. Siphon the beer into clean sanitized beer bottles and cap each bottle. Allow three weeks in the bottle at room temp for effervescence to be complete. Although the beer may be consumed at this time, it will continue to improve for several months.
  
  

Each Bacchus Batches kit is formulated to produce a specific style of beer. Since the quantity and alpha acid in hops vary sometimes significantly from one year to the next or from one bale to the next we adjust the varieties and amounts of hops in Bacchus Batches kit to provide consistent results.