“Pilsner is simple and refreshing all the way through, with enough hops to make it interesting. I’m not the guy who wants ten different malts in his recipe,” says The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. Here, then, is a “simple” and simply delicious recipe scaled to homebrew volume.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 71%
OG: 1.046
FG: 1.008
IBUs: 35
ABV: 4.9%
MALT/GRAIN BILL
8 lb (3.6 kg) Weyermann Pilsner Malt
1.6 oz (45 g) Weyermann Acidulated Malt
HOPS SCHEDULE
1 oz (28 g) Hallertau Mittelfruh at 60 minutes 1 oz (28 g) Hallertau Mittelfruh at 45 minutes 1 oz (28 g) Hallertau Mittelfruh at 15 minutes 1 oz (28 g) German Saphir at 0 minutes
YEAST
Wyeast 2352-PC Munich Lager II yeast (2 qt/1.9 l) starter). Because it’s a “Private Collection” yeast, this one may not always be available. Substitute Wyeast 2042 Danish Lager if needed.
DIRECTIONS
Mash for 30 minutes at 145°F (63°C). Raise the mash temperature to 160°F (71°C) over 15–20 minutes, then rest for 15 minutes. Recirculate until the wort is clear (15–20 minutes).
Boil for 60 minutes following the hop additions schedule. Whirlpool and cool the wort to 52°F (11°C). (That’s a bit of challenge.) Aerate the wort and pitch the yeast.
Ferment at 52°F (11°C) until specific gravity hits 4° Plato (about 10 days), then raise the temperature to 58°F (14°C) and hold for 4 days. Rack the beer into a CO2-purged soda keg and cool 3°F (2°C) a day until the beer reaches 32°F (0°C) (about 5 days). Hold at 32°F (0°C) for four weeks. Force carbonate and enjoy.
BREWER’S NOTES
Any German Pilsner malt is fine. We’ve used Bestmalz, Durst-Malz, and Schill Malz in the past.