This is basically the recipe I used for the club dinner brew. It produced approximately 12 gallons of finished product:
Primary - 7 days (plastic)
Secondary -4 weeks - so far (glass)
Racked to keg - Probably on 1/25/98
14 lbs. 2 row Breiss
2 lb Flaked Maize
1 oz Cluster Plug - 7.0% alpha (boil-30min.)
1 oz Cascade Plug - 6.3% alpha (boil-30min.)
1 oz Styrian Goldings Plug - 4.5% alpha (boil-15min.)
**according to Zymurgy's guide to hops, an American Pilsner contains a combination of these hops; Cluster, Hallertauer, Crystal or Tettnanger. Like most home brewers are incline to do, I used whatever was on hand and convenient. The IBU's calculated out to be approx. 17-18 (there is a judgement call when calculating bittering units).
Yeast Used:
A combination of WYEAST # 2007 Pilsen Yeast &
Superior dry lager yeast that has been reused in several previous
batches.
Stepped Mashed - infusion (no temp control).
Held at approx 150 F for an 1.5 hours for total conversion.
6 gallons of cold tap added for the "break" and to bring gravity
down to 1.046
Initial Fermentation began that night.
OG - 1.046