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| 2002 | Classic American Pilsner | per Gallon |
| OG 50 |
Using Wyeast 2007 St Louis Pilsen (best option), 2272 N. American, 2112 Californian or 2035 American lager yeast, ferment at 9 deg C for 10-14 days, lager for 6 weeks at 0 deg C. |
| 1 1/2 lb Lager malt | |||
| 1/2 lb Flaked maize | |||
| 1/3 oz Cluster (assumes 7%) hops for bittering | |||
| 1/8oz Saaz (assumes 2.8%) hops for aroma |