How To Brew a Crisp and Refreshing German Pils

Join us as we walk you through how to brew a crisp and refreshing German Pils!

One of the first craft beers I ever had on draft was Bitburger's Premium Pils, and I have been biased toward this style ever since. When done right, the German Pils is a wonderfully clean, crisp, and refreshing beer. Its light body, clean bitterness, and dry finish make it hard to stop at just one pint.

Follow along with us as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, including the mashing profile, mash out, sparging, the boil, the whirlpool, knockout, the fermentation profile, and last but not least, the taste test.

Our recipe is below. I have included suggested percentages where applicable, as well as values for a 5-gallon batch.

Grains
German Pils (100%) - 9 lbs

Hops
Hallertauer Mittelfrueh (4% AA) - 2.2 oz @ 60 minutes (31 IBUs)
Hallertauer Mittelfrueh (4% AA) - 0.75 oz @ 15 minutes (5.2 IBUs)
Hallertauer Mittelfrueh (4% AA) - 0.5 oz @ flameout

Yeast
German Lager Yeast - WLP830

Water
50 ppm Calcium
5 ppm Sodium
105 ppm Sulfate
45 ppm Chloride

You can find the full recipe on our website at the link below.
https://thebeerjunkies.com/german-pils/

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