Draco Branco Pilsner

• 1/2 lb Crystal Malt
• 1/2 lb Munchen Malt
• 1/2 lb Toasted Barley (2- or 6- row)
• 6.6 lbs (2 cans) M&F light unhopped extract (yes, I know M&F is no more -- use Mutton)
• 3 oz Saaz hops pellets
• 1 package lager yeast
• FOR BOTTLING: 3/4c corn sugar

• Crush malts (away from brewery)
• Draw 3 gallons cold water into brew pot
• Place crushed grains in cold water. Apply heat to boil.
• If strainer available, just prior to full rolling boil, strain grains from pot. NOT ABSOLUTELY NECESSARY!
• At full boil, add extract and 1.25 oz hops
• At 30 minutes, add 1.25 oz hops
• At 58 minutes, add .5 oz hops
• Sparge into fermenter at 60 minutes, with 1 gallon water
• Add water to fermenter to bring volume to 5.5 gallons

I also start my yeast slury with cooled wort.

Pitch yeast when cool. Fermentation should start within 6 hours, Primary stage should be over between 30 and 48 hours, depending on room temperature. Bottle when fermentation is complete.

Beginning SG should be in the 1.035-1.048 range; ending SG in the 1.010 to 1.013 range.

Yield: 48-54 stubie bottles

9/30/97, with most of the latest run consumed: well, my homebrew store was out of Munton extract, so I settled for John Bull as a sub. Not bad, but an entirely different flavor and body (DUH?!?!). Next run in the fermenter, and back to Munton.