It’s very similar to the domestic version in terms of gravity and hopping rate. Though there is a difference in the recipe. Quite a difference. Ain addition to pilsner malt, there’s also some “farvepilsner” malt, that is “colour-pilsner” malt. I’ve taken that to be something similar to cara-pils.
In addition, there’s something called “bryggemel” or “barley flour”, which I’ve taken to be barley flour, There’s rather a lot of it: 30% of the total. Which is probably why the farvepilsner malt is in there.
The hops are a combination of Saazer Kreis and East Kent. Which I’ve interpreted as Sazz and Goldings.
I’ve reduced the final gravity from 1020º to allow for the fermentation during the lagering period.
| 1896 Ny Carlsberg Export Pilsner | ||
| pilsner malt | 7.25 lb | 60.42% |
| cara-pils malt | 1.25 lb | 10.42% |
| barley flour | 3.50 lb | 29.17% |
| Saaz 150 mins | 0.75 oz | |
| Goldings 60 mins | 0.50 oz | |
| Goldings 30 mins | 0.50 oz | |
| OG | 1051 | |
| FG | 1015 | |
| ABV | 4.76 | |
| Apparent attenuation | 70.59% | |
| IBU | 22 | |
| SRM | 3.5 | |
| Mash double decoction | ||
| Boil time | 150 minutes | |
| pitching temp | 41º F | |
| Yeast | Wyeast 2042 Danish lager | |
| Mash in at 35º C (95º F) | 5 minutes |
| Warm whole mash to 52º C (126º F) | 20 minutes |
| Rest whole mash at 52º C (126º F) (protein rest) | 15 minutes |
| Draw off first mash and without a rest bring to the boil | 30 minutes |
| Boil first mash | 10 minutes |
| The rest of the mash remains at 52º C (126º F) | 40 minutes |
| Mash at 70º C (158º F) | 25 minutes |
| Rest whole mash at 70º C (158º F) (saccharification rest) | 30 minutes |
| Draw off second mash and without a rest bring to the boil | 15 minutes |
| Boil second mash | 10 minutes |
| Mash at 76º C (169º F) and mash out | 20 minutes |
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