Ben Edmunds, head brewer for Breakside Brewery in Portland, Oregon, shared this recipe for their classic German Pilsner with an emphasis on late-kettle hops.
ALL-GRAIN
Brewhouse efficiency: 88%
OG: 1.049 (11.5°P)
FG: 1.010 (2.6°P)
IBUs: 26
ABV: 5%
MALT/GRAIN BILL
7 lbs 6 oz (3.35 kg) German Pilsner malt
HOPS SCHEDULE
0.4 oz (11 g) Opal [8.7% AA] at 60 minutes
0.8 oz (23 g) Opal [8.7% AA] at 10 minutes
3.2 oz (91 g) mixed low-alpha German hops (Hersbrucker, Tettnanger, Mittelfruh) at the end of boil/whirlpool
YEAST
Augustiner yeast—Ben suggests White Labs WLP838 Southern German Lager.
DIRECTIONS
Mash Temperature: 151°F (66°C), then mash out to 165°F (74°C).
Adjust water to hit a mash pH of 5.4.
Boil for 75 minutes (to drive off DMS) following the hops schedule.
Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.