This is a very simple, crisp, pilsner, as it should be. I barely modified a recipe from La Montreuilloise.

For 20 litres:

  • 5kg 2-row Pilsner malt
  • 40g Saaz 45 mins
  • 20g Saaz 15 mins
  • 40g Saaz 0 mins
  • Saflager S-23

OG: 12°B, FG: 5.8°B, ABV 5.7%

Fermentation should be done at around 10°C, so that’s best brewed in winter, hoping to keep some for the summer months.