All-grain brewers can use the recipe below, which also yields a five-gallon batch of German pilsner. It will also take up to ten weeks to be ready. The pilsner mash temp for the all-grain recipe is 149 degrees Fahrenheit. Mash the grains for 90 minutes before bringing them to a boil. Boil for 90 minutes and follow the hops schedule.
If you want to brew German pilsner, you can use either the extract or the all-grain method. Both methods are straightforward to understand, and you can choose one based on the type of brewing you’re familiar with.
German Pilsner malt is the only grain you need for your grist. The grainy background of this malt plays well with the slight sweetness of a Pils malt. Considering the SRM range is between 2-5 SRM, a German Pils recipe really does not need any specialty malts. German noble hops are reign supreme with a German Pils, no surprise there.
Some of the lighter alcohol styles include Scottish Light Ales, Berliner Weiss, Ordinary Bitter, English Brown, English Mild and even Dry Irish Stout. These are probably better low calorie alternatives than Pilsner as you have the opportunity to maintain some flavor.