German Pilsner Homebrew Recipe and Review (No Chill / All Grain)
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Jesse brewed up a German Pilsner, and in this episode we’re tasting the result, as well as discussing the style and pilsners in general.
The recipe score in the mid 30’s at the El Paso County Fair Homebrew Competition. He missed the mark on bitterness, but that’s easy enough to fix next time. He may have been able to enter it in the Munich Helles category and have done better. More importantly, it’s a good beer and enjoyable to drink 😊
The recipe itself is as simple as can be, Pilsner malt, a little acid malt, Hallertauer Magnum for bittering, and Hallertauer Mittlefrueh for flavor and aroma.
You can find the recipe at the bottom of this page.
Mike also mentions that the BJCP removed the requirements to know the stats of each style for the styles question of the exam. That should make the written exam a little easier.
https://www.bjcp.org/news/revision-to-written-exam-style-question/
We also talk a little about judging, and malt, and whatever comes to mind.
Do you have a favorite German Pilsner recipe? Have you tried any harder to get pilsner malt? Want to make fun of Mike for all of his mistakes? Let us know!
If you have any ideas for show content, or other ideas, feel free to leave a comment somewhere.
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Opening Music is Rock Jam Band courtesy of TheoTer on FreeSound – https://freesound.org/people/TheoTer/sounds/569778/
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 4.5 gal | 70 min | 36.8 | 2.8 SRM | 1.043 | 1.005 | 4.99 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 6.75 lbs | 98.63 |
| Acidulated | 1.5 oz | 1.37 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Mittelfrueh | 1.01 oz | 70 min | First Wort | Pellet | 3.9 |
| Hallertauer Mittelfrueh | 2.03 oz | 75 min | Boil | Pellet | 3.9 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (CaCl2) | 4.5 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 3 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 3.7 g | 0 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| German Lager (WLP830) | White Labs | 79% | 50°F - 55°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 145°F | 30 min |
| Temperature | 162°F | 30 min |
| Mash out | 171°F | 10 min |
Notes
| Version two of this recipe. Adjusted the hops schedule to add more bitterness. Created a new water profile (Pilsner) on Braukaiser.com that hardens the water a bit |
Download
| Download this recipe's BeerXML file |
