Category Archives: pilsner

Dakota Gold Pils

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Summer is a great time for pale lagers! For this recipe, I riffed on the Schell’s Pils clone I’ve brewed in the past. It is intended to be a German pils, which is a style I quite enjoy. This recipe uses only 2-row malt, rather than pilsner malt, for the base, with a bit of CaraPils or similar malt.

For this iteration, I tried out Mecca Grade’s pale American malt as the primary base grain, using a bit of Rahr 2-row to finish out that supply. I also subbed in Carafoam instead of Carapils. The hops are entirely whole cones from South Dakota (thanks, Dad!). I had to guess on the alpha based on what is typical for the style, and as you’ll see in the results probably guessed high.

Dakota Gold Pils

  • 7 lb. 9 oz. Lamonta Pale American malt (Mecca Grade)
  • 2 lb. 7 oz. 2-row pale malt (Rahr)
  • 0.5 lb. Carafoam malt (Weyermann)
  • 1.09 oz. Hallertauer whole hops (3.0% estimated alpha), 60 minute boil
  • 1 oz. Sterling whole hops (4.5% estimated alpha), 60 minute boil
  • 1 oz. Saaz whole hops (3.5% estimated alpha), 15 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 oz. Saaz whole hops (3.5% estimated alpha), 5 minute boil
  • 1 tsp. yeast nutrient (WLN1000, White Labs), 5 minute boil
  • 2 pkg. Diamond Lager dry yeast (Lallemand)

Target Parameters

  • 1.047 s.g., 1.010 f.g., 4.8% abv, 35 IBU, 5 SRM
  • Full volume mash, 149° for 60 minutes, 168° mash-out for 10 minutes
  • RO water with minerals added to hit target of 59 ppm Ca, 8 Mg, 89 SO4, 63 Cl, RA=-47, alkalinity=0.

Procedure

  • Starting with 7.6 gallons of RO water, I added 2.7 g gypsum, 2.2 g epsom salt, and 3.4 g of calcium chloride, to hit the target water profile. I also added half of a sodium metabisulfate tablet, to remove any latent oxygen in the water.
  • I heated the water to 154° and added the grains to hit a target mash temperature of 149°. I did not add any lactic acid, because the pH was calculated to be approximately fine (pH of 5.4) without any additions.
  • After a 60 minute mash, I heated to 168° for the mash-out, and pulled the grains after 10 minutes of this.
  • In total, I collected 6.8 gallons of runnings with a gravity of 1.039, for 70% efficiency.
  • I brought the runnings to a boil, adding hops and finings as indicated by the recipe. After a 60 minute boil, I turned off the heat and chilled to ~70°. I transferred the wort to the fermenter, and chilled down to 50° before pitching the yeast.
  • Starting gravity was 1.047. I brewed the beer on 15 April 2023, fermenting at 52°. I held it here until 13 May 2023, when I cold crashed the beer.
  • I kegged the beer with a closed transfer on 28 May 2023. Final gravity was 1.009, for 5.0% abv.

Tasting

  • Appearance
    • Brilliantly clear, straw-colored beer that pours with a fine and persistent white head. Absolutely beautiful!
  • Aroma
    • Sweet malt aroma. Not really much for hops.
  • Flavor
    • Cracker and sweet malty flavor. Moderately low bitterness, with a very clean fermentation profile. There is not a ton of hop character, surprisingly.
  • Mouthfeel
    • Medium-light body, moderately high carbonation, and smooth finish with a slightly extended bitterness.
  • Would I Brew This Again?
    • This is an excellent beer! A touch more bitterness and hop flavor/aroma would be great, but it is otherwise fantastic in drinkability and appearance. It’s not really a German pils at all–it should be more bitter–but that’s OK. Were I to assign a BJCP category, I would probably put it in International Pale Lager. This is the definition of a lawnmower beer!
  • Overall
    • 10/10 as a beer on its own; 6/10 as a German pils.

Black Bear Pils

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I really like German pils, and make it pretty frequently…with 14 brews of this style under my belt, it’s time for number 15! For this iteraton, I returned to Dave Carpenter’s Lager book for inspiration via the Pfriem Pilsner recipe. My current version is modified for hop varieties on-hand; thanks to my HOPBOX I had a few different German hops in the freezer, which were a perfect match for this style. Notably, I’ve never brewed with Saphir before, and wanted to give it a try. I also had some S-189 in my stockpile (from a freebie give-away), and figured this would be a good batch to try it in.

The batch practically named itself. I was brewing in my garage on a hot summer day, with the Foundry right at the garage door entry. I ran across the driveway (our house is horseshoe shaped, with a parking space right in the middle of the U) to grab something from my fermenting area, leaving my brew rig unattended for a minute. Looking out the window and towards the garage, I suddenly noted a black bear wander into our yard. It ambled over to the open garage door, obviously intrigued by the malty aromas of a pilsner mash. As it started to poke its nose around the Foundry, two thoughts went through my head…first, “That’s so cool! I should get a picture!” The second thought was…”My beer! The bear! I don’t want the mash tun tipped over! The bear could get burned! My beer could get wasted! Action! Quick!” In an instant, I was at the door, yelling at the unexpected visitor to get out of my garage! With what I can only assume was surprise, the bear craned its neck to look at me, and then booked it out of the yard. Disaster averted! And beer recipe named.

Black Bear Pils

  • 10.25 lb. Barke pilsner malt (Weyermann)
  • 2 oz. acidulated malt (Weyermann)
  • 1 oz. Hallertau Tradition hop pellets (6.1% alpha), 60 minute boil
  • 0.5 oz. Hallertau Tradition hop pellets (6.1% alpha), 10 minute boil
  • 0.5 oz. Saphir hop pellets (3.7% alpha), 10 minute boil
  • 0.5 oz. Spalt Spalter hop pellets (3.0% alpha), 10 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1.5 oz. Saphir hop pellets (3.7% alpha), 10 minute whirlpool
  • 2 pkg. SafLager German lager yeast (Fermentis S-189)

Target Parameters

  • 1.047 s.g., 1.007 f.g., 35 IBU, 4 SRM, 5.2% abv
  • Full-volume mash, no sparge, at 142° for 40 minutes and 156° for 40 minutes, with 10 minute mash-out at 168°
  • Claremont tap water adjusted with RO and minerals to hit 47 ppm Ca, 2.5 ppm Mg, 33 ppm Na, 92 ppm SO4, 39 ppm Cl, and 11 ppm HCO3, with 9 ppm alkalinity and RA=-26 ppm

Procedure

  • To produce the water, I added 2 mL of 88% lactic acid to to 2.5 gallons of tap water to remove the bicarbonate, and then 1/4 of a Campden tablet to remove the chloramines. Then, I added 4.5 gallons of RO water and 3.5 g gypsum to achieve a final water with 47 ppm Ca, 2.5 ppm Mg, 33 ppm Na, 92 ppm SO4, 39 ppm Cl, and 11 ppm HCO3, with 9 ppm alkalinity and RA=-26 ppm.
  • I heated the mash water to 146°, and added the grains to hit a target mash temperature of 142°. I held it at this temperature for 40 minutes, chasing away bears when necessary. It wasn’t necessary to add lactic acid for this batch, because I already had acidulated malt. After the initial rest, I raised the mash temperature to 156°, and held it here for another 40 minutes. Finally, I heated to 168° and held it there for 10 minutes before removing the grains.
  • In total, I collected 6.5 gallons of runnings with a gravity of 1.041, for 70% mash efficiency.
  • I brought the runnings to a boil, adding hops, BrewTanB, and Whirlfloc as indicated in the recipe. In total, I had a 70 minute boil.
  • I brewed this beer on 20 August 2022. After chilling to ~75°, I transferred the beer to my fermenter and continued to chill overnight down to 48°.
  • Starting gravity was 1.047, right on target. I pitched the yeast on 21 August 2022, and started the fermentation at 48°.
  • I raised the fermentation temperature to 55° on 28 August, and then to 60° on 1 September 2022. I crashed the fermenter to 36° on 3 September 2022, and lagered at this temperature until kegging on 28 October 2022.
  • Final gravity was 1.010, for 4.9% abv. Although there was some yeast disturbance upon kegging and initial serving, I was pulling remarkably clear drafts within about 10 days. I’m quite pleased with that!

Tasting

  • Appearance
    • Near brilliantly clear, straw-colored beer, which pours with a medium white head of modest persistence.
  • Aroma
    • Spicy hop aroma with a doughy and very slight honey quality to the malt. Clean fermentation profile in the aroma. Wonderful!
  • Flavor
    • Cracker-like malt profile, with a slight bit of malty sweetness. Moderately high and clean bitterness, with a modest spicy quality. Clean yeast character. The malt is at the front of the taste, and the bitterness sneaks in and then pops for an extended and prominent bitter finish. The mineral character of the water also comes through, against the hops.
  • Mouthfeel
    • Medium-light body, moderate carbonation, off-dry finish.
  • Would I Brew This Again?
    • This is a super solid German pils! I wish the head retention was better, but everything else works super well. I’m also pleased with the yeast–it emphasizes the malt well, and also dropped clear pretty quickly.
  • Overall
    • 9/10

Pre-Prohibition Lager

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Continuing my journey through the world of lagers, I decided to try a new version of a Pre-Prohibition lager. I’ve made something from this style range before, during my first foray into lagers, and it turned out pretty well. For the current batch, I used a blend of pilsner and 2-row malt to achieve a bit of complexity, layering in some flaked corn to give the “American” component. I got some Triumph hops in a HOPBOX selection, and thought this would be well suited for my American lager. Triumph is an American hop with European parentage, including some noble hops, and it is supposed to bring some noble characteristics along with delicate fruit qualities.

Pre-Prohibition Lager

  • 6.5 lb. Pilsner Malt (Viking)
  • 4 lb. 2-row malt (Rahr)
  • 1 lb. flaked corn
  • 0.25 lb. rice hulls
  • 0.5 oz. Triumph hop pellets (7.9% alpha), 60 minute boil
  • 0.75 oz. Triumph hop pellets (7.9% alpha), 15 minute boil
  • 1 tsp. BruTahB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 0.75 oz. Triumph hop pellets (7.9% alpha), 5 minute boil
  • 2 pkg. Diamond lager yeast (Lallemand)

Target Parameters

  • 1.051 s.g., 1.008 f.g., 28 IBU, 5.7% abv, 4 SRM
  • Full volume Hochhurz mash, 45 minutes at 144°, 45 minutes at 10 minutes at 160°, 10 minute mash-out at 168°
  • Water built from scratch to hit 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, -47 ppm RA

Procedure

  • I added 2.7 g gypsum, 2.2 g epsom salt, and 3.4 g calcium chloride to 7 gallons of RO water, to hit a target of 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, and -47 ppm RA.
  • I heated the water in the Foundry to 150°, and added the grains to hit a mash temperature of 144°. I added 1.5 mL of 88% lactic acid to adjust pH slightly. I held the mash at 144° with recirculation for 45 minutes, and then raised the temperature to 160°, holding it here for 45 minutes also. Finally, I raised the mash to 168° and held it here for a 10 minute mash-out.
  • After the mash-out, I removed the grain basket and brought the runnings to a boil. I collected 6.3 gallons of runnings with a gravity of 1.048, for 71% mash efficiency.
  • I brought the beer to a boil, aiming for 60 minutes, adding hops and such per the recipe. My Foundry had an issue mid-boil (the power switch was starting to burn out),so it took a bit of work to limp the boil through to the end. I adjusted the length of the boil time slightly to compensate.
  • After approximately 60 minutes of total boil, I turned off the heat and chilled to ~68°, before transferring to the fermenter and chilling down to 48° in the fermentation chamber. I then pitched the yeast.
  • I brewed the beer on 14 February 2022, and fermented at 52°. Starting gravity was 1.053.
  • I kegged the beer on 8 April 2022. Final gravity was 1.013, for 5.3% abv.

Tasting

  • Appearance
    • Brilliantly clear, light yellow beer with moderately persistent head. The head pours fairly thick, but thins out after awhile.
  • Aroma
    • Clean! Slight grainy/corn profile; not much hop character, although there is a bit of a spice hop note.
  • Flavor
    • Malty/grainy, with light corn flavor; moderately high bitterness, but not much for hop character otherwise.
  • Mouthfeel
    • Fairly crisp finish, with moderate carbonation. Medium body. Very smooth drinking!
  • Would I brew this again?
    • YES! This is a nice version of the style; I suppose it doesn’t hit all of the BJCP style notes, but it really is a pretty awesome American lager. A touch more hop aroma would be nice, but not mandatory.
  • Overall
    • 9/10

Winter Pils

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I am continuing my quest for the perfect German pils, with numerous iterations (see these recent examples) and a continued presence on my Brew Year’s Resolution list. Through various iterations, I am finding that I like a beer in the lower end of the IBU range for the style (around 25 to 30), and a lower mineral water profile.

This new version focused on the Edelweiss hop blend, a really delicious blend of (mostly) US-grown varieties. I decided to do multiple additions, to layer up the flavor and aroma characteristics of the hop. Additionally, I wanted to give Diamond Lager yeast (from Lallemand) a spin…I have primarily used W34/70 up until this point, but have consistently noted a slight tartness that I didn’t really care for. Diamond has been really well regarded, so it’s time to give it a spin!

Winter Pils

  • 10 lb. Viking pilsner malt
  • 0.5 lb. acidulated malt (Weyermann)
  • 6 oz. dextrin malt (Viking)
  • 1 oz. Edelweiss hop blend pellets (5.1% alpha), 60 minute boil
  • 0.75 oz. Edelweiss hop blend pellets (5.1% alpha), 15 minute boil
  • 1 tsp. yeast nutrient WLN1000 (White Labs), 15 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 0.75 oz. Edelweiss hop blend pellets (5.1% alpha), 5 minute boil
  • 2 pkg. Diamond Lager yeast (Lallemand)

Target Parameters

  • 1.049 o.g., 1.007 f.g., 5.5% abv, 28 IBU, 4 SRM
  • Water built from RO to hit target of 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, -47 ppm RA
  • Full volume Hochkurz mash, held at 144° for 45 minutes, 160° for 45 minutes, and 10 minute mash-out at 168°

Procedure

  • I added 2.7 g gypsum, 2.2 g epsom salt, and 3.4 g calcium chloride to 7 gallons of RO water, to hit a target of 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, and -47 ppm RA.
  • I mashed in at 150°, to hit a rest temperature of 144°, and held it there for 45 minutes. Then, I raised the mash to 160° (over a period of about 15 minutes), and held it at 160° for 45 minutes. Finally, I raised the mash to 168°, and held it there for 10 minutes before removing the grain basket.
  • In total, I had 6.35 gallons of runnings at a gravity of 1.047, for 74% mash efficiency.
  • I brought the runnings to a boil, adding hops and finings per the recipe. After a 60 minute boil, I chilled the wort, transferred to the fermenter, and chilled the rest of the way down to 50°.
  • I brewed the beer on 21 November 2021, and pitched the yeast on 22 November 2021.
  • I fermented the beer at 50° until 24 November 2021, when I let it free rise to 52°. I let the beer free rise to 54° on 28 November, 56° on 1 December, and 60° on 3 December 2021. On 6 December, I began to cycle the beer down to 34° by about 5° per day. I was down to 34° by 9 December 2021.
  • I kegged the beer on 26 December 2021, using a closed transfer into a purged keg. Final gravity was 1.014, for 5.0% abv.

Tasting

  • Appearance
    • Brilliantly clear and straw-colored, with a white, creamy, and persistent head.
  • Aroma
    • Floral hop aroma, with a crackery sweet malt character. Very clean yeast profile.
  • Flavor
    • Malty sweet, with a moderate and clean bitterness that has a slightly floral quality. The bitterness level is perfect for my taste. It lingers a bit, but isn’t overwhelming as in some previous beers.
  • Mouthfeel
    • Medium light body and relatively crisp (but not quite perfectly crisp). The finish is off-dry, and carbonation is moderate.
  • Would I brew this again?
    • Absolutely! It took awhile to get to “brilliant” (around two months), but the wait was worth it. Bitterness level is right where I want it, and the malt and yeast character are great. Diamond lager yeast is worth the hype…I don’t get the slight tartness I sometimes got on W34/70, which is nice. Going forward, I think a 25 to 28 IBU German pils is about perfect. I’ll probably drop any dextrin or CaraPils malt, to crisp things up a bit, and I’ll also stick with my current water profile.
  • Overall
    • 9/10

Farke’s Best Pils

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My dad has a few hop bines on the farm in South Dakota, and usually has a fair bit of Cascade that he sends my way (see my recent pale ale). This year, I also managed to snag some South Dakota-grown versions of Saaz, Hallertauer, and Sterling, so a German pilsner seemed like an awesome use of them. I went with a super simple grist, and loaded up most of the hops towards the end in a hope to elevate relative flavor and aroma. I had to guess on alpha acid levels, so aimed a bit higher in estimated IBU in the presumption that they would be a bit lower in potential bitterness than is typical for the varieties.

Farke’s Best Pils

  • 10 lb. Viking Pilsner malt
  • 1 oz. Sterling whole hops (est. 7.4% alpha), 60 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 oz. Hallertauer whole hops (est. 4.8% alpha), 5 minute boil
  • 1 oz. Saaz whole hops (est. 5.3% alpha), 5 minute boil
  • 1 tsp. yeast nutrient (WLN1000), 5 minute boil
  • 2 pkg. Saflager lager yeast (W34/70)

Target Parameters

pale yellow beer with white foam held aloft in tall clear glass
  • 1.046 o.g., 1.009 f.g., 4.9% abv, 32 IBU, 4 SRM
  • Full volume mash at 149° for 60 minutes, with 10 minute mash-out at 168°
  • Water built up from RO water, to hit target of 59 Ca, 8 Mg, 89 SO4, 63 ppm Cl, RA=-47

Procedure

  • I added 2.8 g gypsum, 2.3 g epsom salt, and 3.6 g CaCl in 7.25 gallons of water to hit a profile of 59 Ca, 8 Mg, 89 SO4, and 63 ppm Cl, with RA=-47.
  • I heated the water to 154° and mashed in to hit a temperature of 149°. At this point, I added 0.7 mL (approximately) of 88% lactic acid, to hit the target mash pH of 5.3 to 5.4.
  • I mashed at 149° for 60 minutes (with recirculation), before raising the temperature to 168° and holding it there for 10 minutes.
  • After the mash, I removed the grains. In total, I collected 6.5 gallons of runnings with a gravity of 1.041, for 70% mash efficiency.
  • I brought the runnings to a boil, adding finings per the recipe. After 60 minutes, I chilled to 78°, let settle for 90 minutes, and then transferred to the fermenter. I chilled it down the rest of the way to 50° in the fermentation chamber, before pitching the yeast.
  • Starting gravity was 1.046. I brewed the beer on 18 September 2021.
  • After starting fermentation at 50° on 18 September 2021, there were active signs of bubbling by 20 September 2021. I raised the temperature to 53° on that day, and then up to 56° on 22 September 2021, and 60° on 30 September. I dropped it to 55° on 3 October, 50° on 4 October, 45° on 5 October, 40° on 6 October, 35° on 7 October, and to 32° on 9 October.
  • I kegged the beer on 11 October 2021. There was a gorgeous and delicate malt flavor at that time, with a really nice floral hop character, and moderately low level of bitterness. This was shaping up to be a nice beer!
  • Final gravity was 1.010, for 4.7% abv.

Tasting

  • Appearance
    • Light yellow, very clear (nearly brilliant), with a fairly persistent white head
  • Aroma
    • Delicate malt aroma with a grainy character and light honey-sweet quality. A very low floral hop aroma. Very nice and clean fermentation character!
  • Flavor
    • Light malty character, slightly sweet, with a clean fermentation character. The bitterness is clean and moderate, but not overly so. There is a nice balance between hops and malt!
  • Mouthfeel
    • Medium body and moderate carbonation, with an off-dry finish.
  • Would I Brew This Again?
    • The malt aroma is amazing, but I wish there was a little more hop aroma alongside that in the final product. The bitterness level is perfect, and it dodges some of the issues I have had with overbittering in past recipes. The body could be a touch lighter. That said, I’m very happy with how clean the fermentation turned out, and the water character is great, too! Overall, this is not an amazing beer, but still a pretty good one.
  • Overall
    • 7/10