Al's German Pilsner Recipe




Al's German Pilsner Ingredients

1 can malt extract syrup-light
3 lb malt extract powder-light
2 1/2 oz hallertauer hops
1 oz saaz hops
1 package ale yeast
3/4 cup corn sugar, bottling
1 each hop bag

A Recipe for
Al's German Pilsner

 

The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.


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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)


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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

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Al's German Pilsner

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).






Al's German Pilsner Directions

Boil malts, 1 oz Hallertau, and 1/2 oz Saxx for 30 min. add 1/4 oz
Hallertau and 1/4 oz Sazz for flavor and boil for 15 min. Then again
add 1/4 oz Hallertau and 1/4 oz Sazz and boil for 15 more min. Add 1
oz Hallertau hops in bag and steep for 2 min.

NOTES : O.G.:1.045-1.050 F.G.:1.009-1.013

Recipe by: Allan Munsie

Serves: 50

 

 

 

 

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Al's German Pilsner Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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