Classic American Pilsner Beer Recipe | Extract American Light Lager | Brewer's Friend
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Classic American Pilsner

202 calories 21.5 g 12 oz
Beer Stats
Method: Extract
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: SteveM
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday April 28th 2016
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 70.6%
2.50 lb Rice Syrup Solids2.5 lb Rice Syrup Solids 37 1 29.4%
8.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 26.51 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.58 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 25%
4 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
Wyeast - Urquell Lager 2001
1 Each
Attenuation (avg):
Optimum Temp:
48 - 58 °F
Fermentation Temp:
50 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Method: keg      

Classic American Pilsner
(5 gallons/19 L, extract only)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
IBU = 35 SRM = 4 ABV = 6%

6 lb. Pilsner liquid malt extract
2.2 lb. Rice RME
6.5 AAU Czech Saaz hops
(1.87 oz./53 g at 3.5% alpha acids) (60 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (15 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (0 min.)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Urquell) yeast

Step by Step
I have used a number of Pilsner-type extracts, all with success. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, use an appropriate amount of dried extract instead. Using fresh extract is very important to this style. Finding high maltose rice or corn syrups can be difficult in smaller quantities, but some homebrew shops do carry them. Alternatively, you could use
dextrose in place of the syrup. Ideally, you would do a partial mash with corn or leave this style to all-grain.

<br />

Add enough water to the malt extract to make a pre-boil volume of 5.9 gallons (22.3 liters) and the gravity is 1.051 (12.6 °P). Stir the wort thoroughly to help dissolve the extract and bring to a boil.

<br />

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the first hops. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in
the boil. Add the last hop addition just before shutting off the burner. Chill the wort rapidly to 50 °F
(10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

<br />

You will need to pitch 4 packages of fresh yeast or make a large starter to have enough yeast to best ferment this beer. You might consider first brewing a small batch of lower gravity Munich helles or something similar to grow up the yeast you need. Once you have pitched enough clean, healthy yeast, ferment at 50 °F (10 °C). When fermentation is finished, carbonate the beer to approximately 2.5 volumes.

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  • Last Updated: 2017-03-09 18:32 UTC
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