Recipe: Vier Sterne German-Style Pilsner

Here we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.

Josh Weikert Oct 8, 2022 - 2 min read

Recipe: Vier Sterne German-Style Pilsner Primary Image

Photo: Matt Graves

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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.011
IBUs: 41
ABV: 5.1%

9.3 lb (4.2 kg) German pilsner
4.1 oz (116 g) Victory

0.5 oz (14 g) Polaris at 60 minutes [36 IBUs]
1 oz (28 g) Hallertauer Mittelfrüh at 10 minutes [5 IBUs]
0.5 oz (14 g) Hallertauer Mittelfrüh at flameout/whirlpool

Wyeast 2124 Bohemian Lager or Wyeast 2247 European Lager

Mill the grains and mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for 14 days, then allow to rise to about 65°F (18°C) and hold for another 14 days. Crash to 35°F (2°C), package, and carbonate to about 2.5 volumes of CO2.