Kuhn’s Pilsner

Mill grains, dough in at 1.5 qt./lb. (3.1 L/kg), and mash at 150°F (66°C) for 90 minutes. Vorlauf until clear, add
first-wort hops, and sparge with enough water to yield 3.5 gal. (13.3 L) in the kettle. Bring to a boil and add
hops, yeast nutrient, and Irish moss as indicated. Add final hops at knockout and allow to steep 30 minutes.
After 30 minutes, remove all hops, chill wort, and pitch yeast. After three weeks, bottle or keg.

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