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Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares a Czech-style pilsner base recipe that uses an entire bag of tortilla chips for the second fermentation.
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“The addition of lime and salt enhances the crunch,” Serváez says.
Serve with chips and salsa, of course, and if you want more, check out Special Ingredient: Tortilla Chips.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.050
FG: 1.013
IBU: 44
Alcohol degree: Five%
“The addition of lime and salt enhances the crunch,” Serváez says.
Serve with chips and salsa, of course, and if you want more, check out Special Ingredient: Tortilla Chips.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.050
FG: 1.013
IBU: 44
Alcohol degree: Five%
[PAYWALL]
Malt/Grain Building
Bohemian Pilsner 4.9 lbs (2.2 kg)
1.6 lb (726 g) Colorform
1.6 lbs (726 g) Munich 10°L
13 oz (369 g) Weyermann Floor-Malted Bohemian Dark
Melanoidin 10 oz (283 g)
Hop & Add Schedule
2 oz (57 g) Saaz 60 mins [21 IBUs]
1.5 oz (43 g) Saaz 30 mins later [14 IBUs]
1 ounce (28g) of Saaz after 20 minutes [8 IBUs]
0.5 oz (14 g) Zazz at Whirlpool [1 IBU]
12 oz (340 g) crushed tortilla chips, freshly squeezed juice of 3 limes, 15 g (medium) sea salt
yeast
Fermentis Suffrager W-34/70
direction
Mill the grain and mash for 90 minutes at 152°F (67°C). Circulate until the filtrate is clear, then drain into the kettle. Sparge and top up as needed to get about 6.5 gallons (25 liters) of wort, depending on evaporation rate. Boil for 90 minutes, adding hops on schedule. After the boil, perform a whirl step. Stir or circulate to create a whirlpool, cool the wort to 180°F (82°C) if possible, add whirlpool hops and steep for 20 minutes. Cool to 60°F (16°C), aerate the wort, and pitch yeast. Once fermentation begins, reduce temperature to 52°F (11°C) and ferment for 3 weeks. Slowly increase temperature for the next week to allow diacetyl to rest, then gradually reduce temperature to 32°F (0°C). Aged until clear, then mixed with crushed chips in a mesh hop bag, lime juice, and salt. Taste frequently for 3-7 days until tortilla chip flavor is at your desired level, then package, carbonate, and serve.
