Here is a recipe for Caesars pils, created by Dave, Mark, and Suz!!
The final beer is light, refreshing, and dry with little or no after taste.
1.6 kg of Light Pilsner Extract
1.6 kg of Lager malt extract
1 Sachet of Lager (bottom fermenting) yeast
5 gal (uk) low calcium mineral water
200 grams of glucose chips
2 ounces of Saaz hops
(apologies for the measuring units)
The yeast must be made into a starter solution prior to making the brew.
The extract is dissolved in the usual way into 5 pints of water, and boiled for half an hour. After 15
mins, the hops are added in a hop bag. The five gallons of mineral water really develop the flavour.
After all beer is mostly water. If your tap water tastes like mine this is a necessity. The hot wort
is quenched quickly into the primary fermenter, and the temperature lowered to 20 deg C. Tbe
gravity is adjusted to 1.047 by adding the required quantity of glucose (about 100 g) Then the yeast
is pitched. The yeast should be well aerated by now. Seal the fermenter with an air lock, and leave
for three (yes three) weeks. Then transfer to a second fermenter and allow the beer to settle before
bottling. The priming glucose (another 100 g) should be added to beer just before bottling. The
bottles need to be stored for at least 3 weeks to develop the dry flavour. Glucose is used because it
promotes a dry taste.
Enjoy
David Blair, Belfast