Gordon Strong’s German Pilsner

German Pilsner

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.008
IBU = 29  SRM = 3.5  ABV = 5%

Ingredients
9.25 lbs. (4.2 kg) Pilsner malt
6 oz. (170 g) CaraFoam® malt
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
2 AAU Hallertauer hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.25 tsp. of calcium chloride and 0.5 tsp. of calcium sulfate to the mash.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 145 °F (63 °C) and hold for 40 minutes. Raise the temperature to 158 °F (70 °C) and hold for 10 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Chill the wort to 50 °F (10 °C), aerate the wort if using liquid yeast, pitch the yeast, and ferment until complete. Rack to secondary, then continue to lager for 6–8 weeks at or near 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

German Pilsner

(5 gallons/19 L, extract only)
OG = 1.046  FG = 1.008
IBU = 29  SRM = 3.5  ABV = 5%

Ingredients
6.3 lbs. (2.9 kg) Pilsner liquid malt extract
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
2 AAU Hallertauer hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated. Chill the wort to 50 °F (10 °C), aerate the wort if using liquid yeast, pitch the yeast, and ferment until complete. Rack to secondary, then continue to lager for 6–8 weeks at or near 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.