Recipe Type: All Grain
Yeast: WLP833
Yeast Starter: 1 gallon
Batch Size (Gallons): 11
Original Gravity: 1.044
Final Gravity: 1.010
IBU: 40-42
Boiling Time (Minutes): 90
Color: 3 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 48-50F
Additional Fermentation: 2 months @ 35F
Secondary Fermentation (# of Days & Temp): 2 weeks @ 66
Tasting Notes: See below

This is for an 11 gallon batch. Adjust for your batch size if necessary. This recipe took me 8 iterations to get it how I want it. Here it is:

Grain:
19 lbs. German Pils malt
.25 lbs. Melanoiden malt

Mash:
Strike at protein temp, raise to 148F. Hold at 148F for 80 minutes. Mash out at 168F for 10 minutes. (Protein rest is optional. For single infusion, mash at 148F for 90 minutes and mash out as usual.)

Sparge:
Fly sparge with 172F water for 40 minutes.

Water:
For Pilsners, I sometimes use my buddy's artesian well water. I don't alter this water, and as a result I lose efficiency (from 89% down to 70%), but it makes great Pilsners.

Na - 3 ppm
Ca - 24 ppm
Mg - 6 ppm
SO4 (Sulfate) - 6ppm
Cl - 5 ppm
HCO3 (Bicarbonate) - 91ppm

Boil:
2 oz. Saaz (3.8% aa).........90 min (First Wort Hop)
1 oz. Saaz.......................40 min
1 oz. Hallertau (3.2% aa)....40 min
2 oz. Hallertau..................30 min
1.5 oz. Hallertau...............20 min
IRISH MOSS.....................15 min

Yeast:
WLP833 Bock Lager - 1 gallon starter per carboy
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.

Fermentation:
14 days @ 48-50F
2 weeks @ 66F (it's more than just a diacetyl rest)
Lager for 2 months @ 35F

OG: 1.044
FG: 1.010
ABV: 4.5%
IBU: ~40
SRM: 3

Picture:


Aroma:
Malty, but the spicy hop nose dominates. Not so much a floral aroma of hops, but earthy/spicy since there are no hops after the 20 minute mark. No noticeable DMS, and minimal esters.

Appearance:
Bright yellow and brilliantly clear with two finger white head that thins to about half a centimeter over time. Adequate lacing. See picture above.

Flavor:
Dry, malty flavor acts as a backbone for the hops, which are front and center. The bitterness and dryness compliment the malt perfectly. A crisp, dry finish is accompanied with a hint of sweetness, carried away by lingering hop flavor. The balance is unlike any American made Pils I've ever had.

Mouthfeel:
Medium to medium light in body. Easy sessionable beer. It's hard to have any less than 5 of these.

I've been inspired ever since I got back from Germany in '09 to brew a good German style Pils at home. I've finally got it. I strongly recommend this recipe (and process) if you like German style Pilsners.

If you brew it, please give me your feedback
TB