All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 85%
7.75 lb (3.5 kg) Weyermann Pilsner Malt
4 oz (113 g) Weyermann Acidulated Malt
0.67 oz (19 g) Saaz at first wort hop (FWH)
0.75 oz (21 g) Saaz at 10 minutes
1.4 oz (40 g) Cascade at whirlpool (15 minutes)
1.4 oz (40 g) Saphir at whirlpool (15 minutes)
Wyeast 2352 Munich Lager II or White Labs WLP860 Munich Helles Lager
Multistep mash: 132°F (56°C) for 15 minutes; 142°F (61°C) for 30 minutes; 152°F (67°C) for 30 minutes; 160°F (71°C) for 20 minutes; and 168–170°F (76°C) for 10 minutes. After mashing out to 168–170°F (76°C), vorlauf for 20–30 minutes or longer until the wort runs clear. Boil for at least 90 minutes, following the hops schedule. Aerate the wort well and knock out the wort at 48–50°F (9–10°C). Pitch the yeast. Ferment at 52°F (11°C) until you are about 2–3°P from terminal and raise the temperature to 60°F (16°C) for a diacetyl rest. If you have the ability to ferment under pressure, you can “spund” or cap the fermentor when you are about 1.5°P from terminal gravity to achieve natural carbonation.
Once terminal gravity is reached, crash by 1–2°F (1°C) per day until you reach lagering temperatures of 31–32°F (0°C). Lager for at least 4 weeks, but preferably 6–8. If you spunded the fermentor, you should be ready to serve; if not, carbonate up to 2.5–2.8 volumes of CO₂. We tend to prefer our lagers to have a little zip behind them and carbonate up to the high end.
We use acidulated malt to achieve our target mash pH of 5.3–5.4. This amount will vary based on your water profile. If you don’t feel comfortable using acidulated malt, you can use phosphoric or lactic acid to achieve your target mash pH—but I recommend giving acidulated malt a try for the full authentic Pilsner experience.