This recipe was supplied for the 2014 Members Recipe by Charles Hill.

METRICS

Batch Size 5l; OG 1048

Mash – 66ºC for 60 minutes

Pilsner Malt           1kg     

Boil – 90 Minutes

Saaz                   30g at start of boil
Saaz                    5g last 5 minutes

METHOD

The hops Charles used were 3.8%AA, if your hops have a different alpha acid you may scale the amount up or down as appropriate.
You may conduct the mash and boil to your own schedule; however for the commercial brew they mash for the first half hour at 50°C before raising the temperature to normal values , and instead of our vigorous boil they simmer for 2.5 hours.
Use about 90% of the hops at the start of the boil, and add then remainder for the last five minutes.
Ferment at a cool temperature using Saflager yeast suitable for lager brewing.
Lager for at least 4 weeks before bottling.
The starting gravity of the brew should be around 1.048.