Recipe: Skarey American Pilsner

Recipe Name: Skarey American Pilsner

Yeast: KRISPY


This beer is a slightly modified version of the Gold Country Pilsner (p. 136) from the book 'Sessions Beers' by Jennifer Talley. I was missing a few ingredients from her recipe so I swapped them out for what I had on hand. The result was a beer that reminds you of a Bohemian style lager but with more fruity esters going on. In traditional American Lager style, drink this while the mountains are still blue!


Author: Chris Saunders

Beer Style (BJCP): 1B American Lager

Batch Size: 22L

Pre boil specific gravity: 1.042

Original gravity: 1.048

Final gravity: 1.010 

ABV (predicted): 5.0% 

Apparent attenuation: 79% 


IBU: 32 (Tinseth)

Color: 3 SRM 


Fermentables (4.75 kg): 

3 kg / 70% North American 2-Row Pilsner (Rahr)

800 g / 19% Flaked Rice(OiO) 

500 g / 11% Malted White Wheat(Weyermann)


Water profile: Hamilton (Yellow Dry)

Ca 87 Mg 9 Na 14 Cl 53 SO 118

SO/Cl ratio: 2.2 

Mash pH : 5.33 

Sparge pH : 6


Mash profile: 

Medium fermentability

68 °C - 60 min - Temperature

77 °C - 10 min - Mash Out


Water additions:

Use the Yellow Dry water profile and make necessary adjustments for your region. These additions work well for water sourced from Lake Ontario.


Mash - 0.75 g - Calcium Chloride (CaCl2)

Mash - 2.5 g - Gypsum (CaSO4)

Mash - 5 ml - Lactic Acid 88%

Sparge - 0.76 g - Calcium Chloride (CaCl2)

Sparge - 2.53 g - Gypsum (CaSO4)

Sparge - 1.52 ml - Lactic Acid 88%

15 min - Boil - 1 items - Whirlfloc

15 min - Boil - 5 g - Yeast Nutrients


Mash pH: 5.2

End of lauter pH: < 6.0

Final wort pH: 4.6



Hops/boil: 

60 min - 5 g CTZ (15.5% AA, 9.2 IBU)
15 min - 5 g CTZ (15.5% AA, 5 IBU)
5 min - 56 g Saaz (3.8% AA, 6.6 IBU)
5 min - 38 g Cluster (8.2% AA, 9.8 IBU)

Hop Stand:
15 min hopstand @ 80 °C

15 min - 28 g Saaz (3.8%AA, 1 IBU) 


Process notes: Adjust sparge water with Lactic Acid to bring pH below 6.0 to prevent tannin extraction during sparge.

Fermentation profile: Cool out to 25°C and pitch 200 billion cells of KRISPY Kveik. Insulate the fermenter with a blanket or something similar. Do not apply direct heat, as fermentation slows temperature will drop to ambient temperature.