Tiber's Premium Pils (German style Pilsner)
Note: I've since edited this recipe to reflect my latest iteration. This beer/recipe took 1st place in the 2014 Brew Master's Competition in the "light lagers and hybrid ales" category.
This is for an 11 gallon batch. Adjust for your batch size and efficiency if necessary. This recipe took me countless iterations to get it how I want it. Here it is:
14.5 lbs. German Pils malt
.25 lbs. Melanoiden malt
5 oz. Sauermalz (for mash pH adjustment)
Strike at beta glucanase temp, quickly raise to 145F. Hold at 145F for 75 minutes. Ramp to 152F, hold for 20 minutes, then mash out at 168F for 10 minutes. (Beta gluc strike is optional. For single infusion, mash at 147F for 90 minutes and mash out as usual.)
Fly sparge with 170F water for 40 - 50 minutes.
For Pilsners, I sometimes use my buddy's artesian well water or build my own water from RO. On average, this is my Ger Pils water profile:
Na - 3 ppm
Ca - 24 ppm
Mg - 6 ppm
SO4 (Sulfate) - 6ppm
Cl - 5 ppm
HCO3 (Bicarbonate) - 91ppm
3.25 oz. Hallertau (4.0% aa)...90 min (First Wort Hop)
1.25 oz. Hallterau.................30 min
1 oz. Hallertau.....................15 min
Irish Moss / yeast nutrient.....10 min
.5 oz. Hallertau.....................5 min
WLP833 Bock Lager - 1 gallon or so starter per carboy if you're propping your own yeast (I'm lucky enough to be able order a specific pitchable cell count from a local laboratory)
The Bock lager yeast with this recipe and water profile produces the best tasting Pilsner I've ever made. I've tried just about everything available - dry and liquid - and WLP833 is my favorite for this particular recipe.
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F
Grainy Pilsner malt, with faint spicy hop nose. Not so much a floral aroma of hops, but a pleasant spicy balance. No noticeable DMS, some minor yet pleasant esters.
Bright yellow and brilliantly clear with two finger white head that thins to about half a centimeter over time. Adequate lacing. See picture above.
Grainy malty flavor acts as a backbone for the hops, which balance very nicely. The bitterness and dry crisp finish compliment the malt perfectly. Some esters on the finish, reminiscent of sipping Pils in a Bavarian biergarten. The balance is unlike any American made Pils I've ever had.
Medium to medium light in body. Easy sessionable beer.
I've been inspired ever since I got back from Germany in '09 to brew a good German style Pils at home. I strongly recommend this recipe (and process) if you like German style Pilsners.
If you brew it, please give me your feedback :mug:
If you have a proven method for lagers, by all means stick to it. The longer rest at 66F is just a suggestion on my part from experience. I get the cleanest lagers using this method, but some people get good results with a short 3 day d-rest. Do what works for you.
I'm glad this was bumped today! It's almost lager time for me, as the nights are already in the 40s and I'm consider which lagers to make this fall. I think a maibock and this German pilsner are going to be the lagers I start with. Thanks for the recipe!
I hope you like it. Let me know what you think if you do end up brewing it. Speaking of...I haven't made a Maibock in at least 3 years. Got a good recipe (or link) for one?
I'm brewing my first lager this Friday and I cannot wait. I just finished brewing BoarBeer's Special Bitter today and last week I made your Ruination clone, Yooper! Tastes great after a week and its almost down to terminal gravity. The pipeline is being established!!
Oh and here is the link to Kaisers Maibock
and a picture :)
Can you compare the flavor profile to krombacher at all? I really want to do a pilsner this weekend, and I got everything to do an "imperial" pilsner recipe, but I'm kindof re thinking it since it sounds like its going to come out super hoppy and punchy... that isn't my style...
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