This is a very simple, crisp, pilsner, as it should be. I barely modified a recipe from La Montreuilloise.

For 20 litres:

• 5kg 2-row Pilsner malt
• 40g Saaz 45 mins
• 20g Saaz 15 mins
• 40g Saaz 0 mins
• Saflager S-23

OG: 12°B, FG: 5.8°B, ABV 5.7%

Fermentation should be done at around 10°C, so that’s best brewed in winter, hoping to keep some for the summer months.