Matt Welz’s German Pilsner
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.009 IBU = 30 SRM = 2.2 ABV = 5.4%
Best of Show, Greg Noonan Memorial Homebrew Competition (281 entries)
Ingredients
10 lbs. (4.5 kg) Bestmalz German Pilsner malt
6.4 oz. (0.18 kg) Weyermann Carafoam® malt
6 AAU Hallertauer Mittelfrüh hops (60 min.) (1.4 oz./40 g of 4.2% alpha acids)
4.2 AAU Hallertauer Mittelfrüh hops (15 min.) (1.0 oz./28 g of 4.2% alpha acids)
2.1 AAU Hallertauer Mittelfrüh hops (0 min.) (0.5 oz./14 g of 4.2% alpha acids)
Wyeast 2278 (Czech Pils) yeast (1 gallon/4 L starter)
Step by Step
Use soft water with “just a little gypsum and calcium chloride added.” Mash at 149 °F (65 °C) for 90 minutes. Boil 90 minutes. Ferment at 50 °F (10 °C), ramping up to 60 °F (16 °C) towards the end of fermentation for a diacetyl rest. Lager for about 6 weeks. [Original recipe contained 7.4 AAU bittering hops and 0.75 lbs. (0.34 kg) less Pilsner malt.]
Extract with grains option: Decrease amount of Pilsner malt to 1 lb. 10 oz. (0.74 kg). Add 1.5 lbs. (0.68 kg) of Pilsner dried malt extract and 4.0 lbs. (1.8 kg) Pilsner liquid malt extract. Steep grains at 149 °F (65 °C) for 60 minutes. Boil 60 minutes. Ferment at 50 °F (10 °C), ramping up to 60 °F (16 °C) towards the end of fermentation for a diacetyl rest. Lager for about 6 weeks.
