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A Tasty German Pilsner Recipe

A few months ago in the heat of the summer, I was looking to brew something that was a little on the lighter side of the scale. So, I tried my hand at a German Pilsner. I had never made a pilsner so I wanted something relatively simple.  It turned out to be very crisp and tasty and in my opinion perfect for that time of year. As always, I tested my concoction out on my wife and friends who all responded favorably. Since I received some pretty good reviews and because it was super simple to make I thought I’d share the recipe.

The recipe is pretty straight forward and can easily be brewed even if this is your first batch. It is loosely based on a recipe I found in Charlie Papazian’s book The New Complete Joy of Home Brewing. This book is a great source of information and an absolute must have for anybody getting started in home brewing. Highly recommended!

  • 6.6 lbs of Munton’s Light Liquid Malt Extract (2 cans)
  • ½ oz Hallertauer Hops (Boil)
  • ½ oz Saaz Hops (Boil)
  • ½ oz Hallertauer Hoprs (Flavor)
  • ½ oz Saaz Hops (Falvor)
  • 1 oz Hallertauer Hops (Aroma)
  • I package of Munton’s Standard All Purpose Yeast
  • ¾ cup Priming Sugar

As a side note, traditional pilsners use lager yeast. These yeasts ferment at lower temperatures than ale yeast. Since I do not have way to keep the temperature of my fermentor between 45 and 55 degrees (F), I had to substitute the all purpose yeast. Don’t worry. You will love it. I promise.

As always, the first step is to clean and sanitize your equipment. Then add 2.0 gallons of water to your brew pot. Stir in both cans of your malt extracts and bring to a boil. After 30 minutes of a good rolling boil add ½ oz each of the Hallertauer and Saaz hops. After another 15 minutes add another ½ oz each of the Hallertauer and Saaz hops and continue to boil for another 15 minutes (totaling 1 hour). Remove the wort  from the heat and add 1 oz of the Hallertauer hops for flavor. Cool your wort as quickly as possible. Add 1 gallon of cool water to your fermentor and then add your wort. Stir or shake aggressively to aerate the mixture. Add the remaining cool water to bring the total volume to 5 gallons. Add the yeast and let ‘er rip.

So that’s it. I hope you get a chance to try this one. If you do let me know how it turned out. Cheers!

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