Just wondering, can a pilsner type beer be made without lagering?

[Rev2010]

I'd really love to make a German style pilsner but don't have the ability to lager. I can't maintain the low temps but even more so can't do the often recommended slow temperature drop. Someday I'll get a cooling fridge like a vinotemp or something I could use to lager in but for now, is there anything I can make close to a pilsner without the lagering process? I know some light/blonde ale's can sometimes pass, would that be a possible route?


Rev.

 

[Hammy71]

Many people use a kolsch yeast and ferment in the low to mid 60's, to make a psuedo-lager/pilsner.

 

[jds]

There's no reason you couldn't take a german-style pilsner recipe and brew it with a very clean ale yeast to make something similar, but not the same.

Also, you could take a look at the Cream Ale recipes in the Recipes section, or maybe a Kolsch. Those are probably as close as you'll come using ale yeast. (although Cream Ale is closer to american BMC than to German pilsner).

 

[Rev2010]

Many people use a kolsch yeast and ferment in the low to mid 60's, to make a psuedo-lager/pilsner.

I can definitely do the low 60's but can't do the 40 degree range of lagering. I'll look into the Kölsch yeast thing.


Rev.

 

[pcollins]

You can certainly do quite well using an ale yeast (I use US-05) and the proper malts/hops combinations.

I just did one that was all Pilsner malt for the grain and then Mt. Hood in the boil and Hallertau to finish. Stick with typical Pilsner-style hops and you should come quite acceptably close.

 

[Maxkling]

I brewed a Hopped Up Cream Ale that turned out really good. You could still definitely tell it was an ale but it was the cleanest ale Ive brewed so far.

 

[ScottD13]

Wyeast California Lager..."this strain is particularly well suited for producing 19th century-style West Coast beers...it retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation"

 

[jmo88]

Beyond the lagering issue, I'd never bottle condition these beers. A nice delicate lager getting warmed up to 70F for a few weeks with a bunch of yeast in the bottle doesn't appeal to me. Belgians sure, but lagers no. I'd think it wouldn't turn out that well, but I've never tried it. It just seems wrong. Keep lagers cold, always. If you start kegging, you can just lager in your kegerator after a cool fermentation.

 

[BigEd]

I can definitely do the low 60's but can't do the 40 degree range of lagering. I'll look into the Kölsch yeast thing.


Rev.

Bear in mind that the German ale yeasts and a Kolsch should probably have a short lagering period as these yeasts do have some lager characteristics. IMO you would be better off with a clean, straight ale yeast like Cali/Chico/001/1056.

 

[davesrose]

If you can ferment in the 55-58 degree range, I'd second the suggestions for California Lager yeast. A California Common isn't as crisp as a pilsner, but since it uses analogous ingredients, it's kind of a maltier version.

 

[stellaontap]

I have used Wyeast 2112 (California Lager) for my last 10 batches. I started brewing a California Common and then switched recipe to a German Pilsner type of beer using the Wyeast 2112 and am having really good results. My basement stays at a constant 68 degrees.

Cheers

 

[msa8967]

Here is a link to a popular recipe using Pilsner malt and Kolsch yeast. I plan to brew this once the weather gets warm enough for brewing in the garage. If you are using Pilsner as the main grain you might want to do a 90 minute boil instead of the more traditional 60 min boil for pale malt.

https://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/

 

[slothrop]

I made this "pseudo-pils" kit from NB and it's not bad.

http://www.northernbrewer.com/documentation/beerkits/VictoriousPrimoPseudo-Pils.pdf

 

[Schwind]

Notty around 60 is one of the cleanest fermenting ale yeasts I've tried. I used it for refining my pils recipe before I had a place to lager.
80% pilsner
15% Vienna
5% wheat

Sterling or saaz hops

Notty as low as you can get it.

It's a kick ass session beer everyone liked.

 

[msa8967]

How does this look for your proposed recipe ratio?

8.0 lbs Pilsner malt
1.5 lbs Vienna malt
0.5 lbs Flaked wheat
1.0 oz Sterling (60 min)
0.5 oz Saaz (15 min)
0.5 oz Saaz (5 min)
Notty yeast

90 min boil.

IBU: 26.2

Not sure about the hop schedule so I am interested in hearing comments about using both types of hops and if the IBUs are too high or low.

 

[Schwind]

My palate isn't "refined" enough to notice a difference between the two hops. I usually go sterling because it's cheaper at my lhbs.
I'd up the 5 min to an ounce but other than that it looks great.
Hope you like it.

Schwind

 

[pjj2ba]

I've made plenty of pilsners that were never lagered. I do however ferment at 50 F, and then keg, and they sit at 50 F until they go into the kegerator. Here they get a little lagering as I typically will let it sit in the fridge for two weeks with only a few pints pulled before I really start to drink from it.

Lagering helps to clear the beer faster. It still will clear at warmer temps, it just takes longer.

 

[flabyboy]

Beyond the lagering issue, I'd never bottle condition these beers. A nice delicate lager getting warmed up to 70F for a few weeks with a bunch of yeast in the bottle doesn't appeal to me. Belgians sure, but lagers no. I'd think it wouldn't turn out that well, but I've never tried it. It just seems wrong. Keep lagers cold, always. If you start kegging, you can just lager in your kegerator after a cool fermentation.

Does it really hurt the taste of a lager to bottle condition at 70? I thought the reason for cool fermentation was to have a nice clean ester free beer. Most of these esters are released early in fermentation so I don't understand the worry. There's lots of good lagers on the market that don't stay cold all the time

 

[Rev2010]

I made this "pseudo-pils" kit from NB and it's not bad.

http://www.northernbrewer.com/documentation/beerkits/VictoriousPrimoPseudo-Pils.pdf

Hey man, thanks for pointing that one out! I might give it a try with some tweaking.

And thanks so far for the other recipe suggestions. I'm also curious to hear the answer to Flabyboy's question.


Rev.