To brew a German pilsner beer recipe, you will need temperature-controlled fermentation space. A standard lager fermentation starts at 40-50˚F, with a secondary fermentation period as low as freezing. Brewing a lager also requires patience, as the lagering period can take two months or more.
Brewing a German Pilsner requires quality ingredients such as two-row Pilsner malt and German noble hops. The delicate, floral quality of hops such as Saaz or Hallertauer provides the clean, crisp taste beer drinkers expect when enjoying a German Pilsner. The result should be highly carbonated with low bitterness and a relatively low ABV (~5%).
Our German Pilsner Malt doesn’t need step or decoction mashing and will deliver a beautiful white head and clear beer, as befits the style. Reducing the wort temperature to 80°C prior to late hop addition will ensure that the fine aromas of the noble Tettnanger hop can be appreciated in the finished beer
American light lager, Taylor Caron uses the yeast to brew this overly hoppy German Pils with something of a hybrid Bavarian malt bill and zealous Northern hops bill. Ben Edmunds, head brewer for Breakside Brewery in Portland, Oregon, shared this recipe for their classic German Pilsner with an emphasis on late-kettle hops.