German Pils
Pale, crisp and firmly bitter. A lager, so it needs cold fermentation and patience.
Ingredients
| Ingredient | Amount |
|---|---|
| Pilsner malt | 4.20 kg |
| Noble-type hops (Hallertau-type), 4.5% alpha acid, 60 min | 35 g |
| Noble-type hops (Saaz-type), 3.5% alpha acid, 20 min | 25 g |
| Noble-type hops (Saaz-type), 3.5% alpha acid, 5 min | 25 g |
| Yeast | Lager yeast, two packets of dry yeast or a large starter. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.047 | 1.044 to 1.050 |
| Final gravity | 1.011 | 1.008 to 1.013 |
| ABV | 4.7% | 4.4 to 5.2% |
| IBU | 27 | 22 to 40 |
| Colour (SRM) | 3.3 | 2 to 4 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 66 C. Ferment at 9 to 12 C.
- Mash at 66 C for 60 minutes.
- Sparge and collect roughly 25 litres.
- Boil for 75 minutes, hops as listed.
- Chill to 9-10 C before pitching a generous amount of yeast.
- Ferment at 9-12 C, then rest warm, then lager cold.
Conditioning. Ferment cold for two weeks, raise to 16 C for two days to finish, then lager near 2 C for four to six weeks.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.