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Pale Bitter European Beer - German Pils

BJCP Style Guide

Top 10 German Pils Recipes

Title Size ABV IBU OG FG Color Method Views
Prima Pils Clone
6.08 gal 5.17% 45.17 1.053 1.014
All Grain 4968
Pivo Hoppy Pils
5.5 gal 5% 39.87 1.047 1.009
All Grain 4069
Zwickel_I
4.5 gal 4.68% 22.15 1.048 1.013
All Grain 2225
Rye Pilsner
1 gal 4.96% 20.59 1.044 1.006
All Grain 2037
Kingpin lager clone
5 gal 4.7% 27.64 1.044 1.008
All Grain 2010
21: German Pilsner
5.5 gal 5.2% 38.32 1.052 1.012
All Grain 1974
Bohemian Pilsner
38 gal 4.67% 43.53 1.049 1.013
All Grain 1932
Bohemian Pils
6 gal 5.08% 34.73 1.050 1.011
BIAB 1810
German Pils - 10 Gallon (05/28)
11.5 gal 5.15% 36.64 1.050 1.011
All Grain 1287
01 German Pilsner
1200 L 5.2% 32.79 1.050 1.010
All Grain 1207

Newest German Pils Recipes

Title Size ABV IBU OG FG Color Method Views
Simple German Pale Lager
5.25 gal 5.48% 31.45 1.048 1.007
extract 5
Pilsner
5 gal 4.56% 22.4 1.048 1.013
BIAB 7
Pilsner
12 gal 4.93% 50.76 1.053 1.015
All Grain 9
Pils
5.5 gal 4.75% 51.95 1.053 1.016
BIAB 21
OzAle
27.02 L 4.87% 37.02 1.045 1.007
All Grain 24
German Pils
16.5 L 4.51% 24.39 1.046 1.011
BIAB 9
Bahkauv
5.5 gal 5.58% 38.93 1.057 1.014
All Grain 5
pilsen
20 L 4.9% 20.66 1.050 1.012
All Grain 11
Pilsener v2
5.5 gal 4.73% 37.98 1.047 1.011
All Grain 12
Mandarina Pilsner
2.75 gal 5.13% 25.83 1.047 1.008
BIAB 14

Fermentables Used In German Pils Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 224 German Grain base malt 1.6°L
38 89% 14% - 100%
German - Acidulated Malt 71 German Grain acidulated malt 3.4°L
27 3% 1% - 16%
American - Pilsner 48 American Grain base malt 1.8°L
37 87% 40% - 100%
German - Vienna 41 German Grain base malt 4°L
37 14% 3% - 100%
German - Bohemian Pilsner 41 German Grain base malt 1.9°L
38 87% 18% - 100%
Munich - Light 10L 39 Grain specialty malt 10°L
33 9% 2% - 23%
German - Carapils 38 German Grain crystal malt 1.3°L
35 6% 2% - 16%
American - Carapils (Dextrine Malt) 33 American Grain crystal malt 1.8°L
33 6% 1% - 14%
German - Melanoidin 30 German Grain roasted malt 25°L
37 3% 1% - 8%
Belgian - Pilsner 23 Belgian Grain base malt 1.6°L
37 81% 12% - 100%

Hops Used In German Pils Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 114 3.5 28% 5% - 75%
Hallertau Mittelfruh 99 3.75 33% 5% - 100%
Magnum 89 15 24% 2% - 70%
Tettnanger 86 4.5 28% 2% - 100%
Perle 61 8.2 32% 2% - 100%
Hallertau Hersbrucker 43 4 33% 2% - 100%
Saphir 20 4.25 25% 6% - 50%
Cascade 19 7 25% 6% - 100%
Spalt 18 4.5 31% 5% - 73%
Domestic Hallertau 15 3.9 26% 13% - 43%

Steeping Grains Used In German Pils Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 44% 33% - 50%
German - Carapils 3 German Grain crystal malt 1.3°L
35 100% 100% - 100%
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 58% 17% - 100%
Munich - Light 10L 2 Grain specialty malt 10°L
33 50% 33% - 67%

Yeasts Used In German Pils Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 131 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 36 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 30 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - German Lager Yeast S-23 25 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Bock Lager Yeast WLP833 17 White Labs Lagers Med-High Medium 73% 48°F 55°F
White Labs - Pilsner Lager Yeast WLP800 14 White Labs Lagers Medium Med-High 74.5% 50°F 55°F
Fermentis - Saflager - Swiss Lager Yeast S-189 12 Fermentis / Safale Lagers .105 High 84% 48°F 72°F
Imperial Yeast - L17 Harvest 12 Imperial Yeast Lagers Medium 70% 50°F 60°F
Mangrove Jack - Bohemian Lager Yeast M84 10 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Wyeast - Pilsen Lager 2007 10 Wyeast Lagers 0.09 Medium 73% 48°F 56°F

Other Ingredients Used In German Pils Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 64 Water Agt Mash 20% 0% - 100%
Whirlfloc 45 Fining Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 42 Water Agt Mash 19% 0% - 100%
Lactic acid 30 Water Agt Mash 78% 4% - 100%
Epsom Salt 22 Water Agt Mash 11% 0% - 33%
Irish Moss 22 Fining Boil 79% 7% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 13% 0% - 50%
Phosphoric acid 10 Water Agt Sparge 74% 0% - 99%
Wyeast - Beer Nutrient 9 Other Boil 29% 0% - 50%
Table Salt 8 Water Agt Mash 10% 0% - 75%

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