Take Your Pils German Pilsner All Grain Recipe
Pale German Lager
Yeast strains appear in order of our personal preference. We highly reccomend adding a gel ice pack to shipped orders containing liquid yeast.
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Tick the box to add the hops used in this recipe. If any are sold out, we recommend choosing a suitable substitute before checking out. You can use our Hop Substitution Chart to help find the right alternative.
A classic simple German pils. Fresh, crisp and traditional. A great summertime or session beer for all lovers of beer.
The German Pilsner, or Pils, is a pale, golden lager that traces its roots to the mid-19th century, inspired by the original Pilsner brewed in Pilsen, Bohemia. German brewers adapted the style to suit their own tastes, producing a crisp, dry, and highly drinkable lager with a focus on delicate malt sweetness and assertive, yet balanced, hop bitterness.
Pilsners are traditionally brewed with noble hops like Hallertau, Tettnang, or Spalt, which impart floral, herbal, and slightly spicy aromatics. The clean, bottom-fermenting lager yeast allows the malt and hops to shine without residual sweetness or haze. This beer style can still be affected by chill-haze which can be mitigated with Brewers Clarex if desired.
Vitals
Original Gravity: 1.047
Final Gravity: 1.009
IBU (Tinseth): 29
BU/GU: 0.63
Colour: 8.1 EBC
ABV: 5.0%
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 17 L
Sparge Water: 13.48 L
Total Water: 30.48 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.042
Mash
Sacc Rest — 65 °C — 60 min
Mash Out — 75 °C — 20 min
Malts (4.5 kg)
3.9 kg (86.7%) — Weyermann Pilsner — Grain — 3.3 EBC
600 g (13.3%) — Joe White Maltings Munich, Light — Grain — 17.7 EBC
Hops (78 g)
43 g (29 IBU) — Hallertauer Mittelfrueh 6% — Boil — 60 min
35 g — Hallertauer Mittelfrueh 4% — Boil — 0 min
Miscs
1.3 g — Calcium Chloride (CaCl2) — Mash
0.9 g — Epsom Salt (MgSO4) — Mash
1.5 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 80% — Mash
1.03 g — Calcium Chloride (CaCl2) — Sparge
0.71 g — Epsom Salt (MgSO4) — Sparge
1.19 g — Gypsum (CaSO4) — Sparge
1.5 ml — Lactic Acid 80% — Sparge
1 items — Whirlfloc — Boil — 15 min
Yeast
2 pkg — Fermentis W-34/70 Saflager Lager 80%
Fermentation
Primary — 12 °C — 4 days
Primary — 15 °C — 10 days
Diacetyl Rest — 20 °C — 2 days
Carbonation: 2.8 CO2-vol
Water Profile
Ca2+: 42
Mg2+: 5
Na+: 8
Cl-: 41
SO42-: 71
HCO3-: 16
Fresh and crisp traditional style pilsner. A basic recipe with a delicious and sessionable finish but without the heavy body.
Condition for as long as possible before drinking.