Firestone Walker Pivo Pils clone. Recipe according to Matt Brynildson from his interview on the Brewing Network on 12/22/13. He uses 100% Weyermann Pilsner malt. The key is to get the beer to attenuate all the way down to 1.004 to 1.008 range. Which, according to him, is done with this particular mash schedule, which certainly works for me. He never mentions hop amounts, only varietals and location in the boil, but I am going with the assumption that it is a little hop heavy especially for a BoPils, since their website states: "with a West Coast dry‐hopping twist," so I go heavy on the later additions and dryhop. Start with distilled water, add a bit of Calcium Chloride to get the Ca levels up to 100 or so for yeast health. No other salt additions. I use lactic acid to keep my mash pH in the correct range. Since I batch sparge in an orange cooler, I strike in with a lower mash to grist ratio and use separate infusion water additions to hit each mash step. Never bothered entering in any comps, since I doubt it would fare well, it's too hoppy for any traditional pils, and the dry hopping gives it a haze, but I can say it is very close to Pivo Pils. It's a great summer beer, in fact I just brewed it again this February so I can lager it until May or so. OG: 1.047 FG: 1.006 IBU: 59 SRM: 2 ABV: 5.4% Fermentables 9.0 lbs Weyermann Floor Malted Bohemian Pilsner Malt Hops 60 mins 1.0 oz Magnum 10 mins 1.0 oz Spalt Select 5 mins 1.0 oz Spalt Select 5 days Dry Hop 2.0 oz Saphir Mash Steps Protein Rest Infusion 122.0 °F 20 min Saccharification Rest Infusion 145.0 °F 60 min Saccharification Rest Infusion 155.0 °F 20 min Mash-Out Infusion 168.0 °F 10 min Yeast Wyeast 2124 Bohemian Lager (4 ltr starter) Fermentation Lagering Schedule Primary for 3 weeks. Pitch at 45°F and let temp naturally rise to 50-52°F. A few days after peak krausen has been achieved, begin raising the temp a couple degrees per day up in to the mid 60s, which in addition to helping with any potential diacetyl, will also help the yeast finish out below 1.010. When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down to lager temps. Once that has been reached, rack into a purged keg, seal, purge some more, and lager at 30-32°F for a few months.