How To Brew German Pils Beer: The ‘Hoppy Place’ with Germany’s Beer Gem

German Pilsner, or “Pils” as it is referred to in Germany, is a beer that is modeled after the famous original pilsner made in Plzeň (Pilsen) in Czech Bohemia (modern day Czech Republic).

The creator of the style, Josef Groll, was the first head brewer of Pilsen’s Měš ’tanský Pivovar (Citizens’ Brewery or, in German, Bürgerliches Brauhaus).

Pilsen was a town with a very influential German-speaking minority and the beer style that was popular in that area came from a German-owned brewery.

German breweries were brewing and selling pilsner beers in the early 1870s, about 30 years after Groll had started brewing what we now know as Pilsner Urquell.

Legal Battles Ensue

One of the breweries still famous for producing pilsners in Germany is Simonbräu from Birburg (known as Bitburger). Theobald Simon introduced his first pilsner type beer in 1883.

Bitburger was actually sued in 1911 for unlawfully using the term “pilsner.”

Later in 1913 Bitburger and Redeberger Exportbierbrauerei were victorious and pilsner became a generic term. Consequently, Bitburger and other breweries could use the term, pilsner, freely for beer that was brewed in Germany.

Not So Fast

Only 1 in 10 commercial breweries in Germany brewed a pilsner style prior to World War II. Bavarian-style dunkel and other local beer styles were far more popular.

Change came slowly after the war. One person who became instrumental in teaching and casting the light on German pilsners was Ludwig Narziss.

Educating Generations of Brewers

The former head brewer at Löwenbräu, Narziss was appointed head of the department of brewing technology in Weihenstephan, a position he held until 1992.

Narziss taught two generations of German brewmasters about the beauty of brewing a light-colored and clean tasting pilsner-style beer all while focusing on modern brewing techniques.

Some of the techniques included: low level of oxidation during the mashing, lautering and boiling phases and an extraordinary yeast management initiative.

Weihenstephan’s yeast strain, known as 34/70 to brewers and homebrewers alike is a proven reliable strain for highly attenuated, clean, crisp pilsner beers. As a result, 34/70 has become the standard in most German breweries.

A Notable Difference

By the 1970s the German pilsner style was notably different from the Bohemian original.

The diacetyl aroma, a buttery-tasting compound produced by yeast during fermentation, was more characteristic of the Bohemian style pilsner and disappeared from most German style pilsners.

The use of Czech Saaz hops was also nixed from the German style. German style pilsners and other pilsners became their own separate styles. Some say this is out of respect.

Style Profile and Characteristics of a German Pilsner

Appearance

Straw to light gold and brilliantly clear. Contains a creamy, long lasting white head.

Aroma

Medium low to low grainy sweet malt character dominates this style. A very distinctive flowery, spicy, herbal hop character.

Clean fermentation profile. Hints of light sulfur comes from both water and yeast is acceptable.

Mouthfeel

Medium – light bodied beer with medium to high carbonation.

Taste

Medium to high hop bitterness dominates the palate and lingers in the aftertaste. Moderate to moderately-low grainy sweetness from the malt supports the hop bitterness.

Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile.

Dry, crisp, and well- attenuated finish leaves you with a bitter aftertaste and light malt flavor.

Food Pairings

Good food pairings include German fair, seafood, cheeses such as Monterey Jack, sharp cheddar, blue cheese, and goat cheese. Meats include pork, poultry.

German Pilsner Recipe By the Numbers

• Color Range: 2 – 5 SRM
• Original Gravity: 1.044 – 1.050 OG
• Final Gravity: 1.008 – 1.013 FG
• IBU Range: 22 – 40
• ABV Range: 4.4 – 5.2%

Tips for Brewing your own German Pilsner

Grain

When deciding your recipe for a German Pilsner, it really doesn’t get any easier. German Pilsner malt is the only grain you need for your grist.

The grainy background of this malt plays well with the slight sweetness of a Pils malt. Considering the SRM range is between 2-5 SRM, a German Pils recipe really does not need any specialty malts.

Hops

German noble hops are reign supreme with a German Pils, no surprise there. Tettnanger, Hallertauer, Perle, and Spalt are your choices. Saaz is less common of a hop for a German Pils, save those for your Czech Pilsners.

Hopping a German Pilsner is pretty simple. 35-ish IBUs for a 60-minute addition. A half an ounce at 10 minutes left in the boil and then again another half ounce at flameout. This will leave you with a clean, bitter flavor that is floral and herbal.

Yeast

Lager yeast will be your choice of yeast for this beer. Bavarian Lager Wyeast 2007 Pilsen Lager, 2206 Bavarian Lager, 2247 European Lager are all good choices.

White Labs offers WLP830 German Lager Yeast. If you are interested in trying Imperial Yeast strains, Harvest L17 and Global L13 are solid choices.

If dry yeast is your thing, then Saflager W 34/70 or S -189 are your choices; also Mangrove Jack’s Bavarian Lager.

Fermentation

Ferment at 50°F (10°C) or whatever your yeast manufacturer suggests until your final gravity is reached. It is a good idea to increase the temperature by a few degrees at the end of fermentation to assist in diacetyl cleanup.

Once the beer completes fermentation and after the diacetyl rest, you may want to cold crash it to 35°F (2°C) for about 4 weeks to improve clarity.

German Pils Homebrew Recipe:

Grain

• 9 lbs Pilsner; German

Hops

• 1.25 oz Perle Pellets – Boil 60.0 min
• 0.50 oz Hallertauer Pellets – Boil 10.0 min
• 0.50 oz Hallertauer Pellets – Boil 0.0 min

Yeast

• 1.0 pkg German Lager (White Labs#WLP830)

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Frequently Asked Questions

How can I start brewing a Pilsner at home?

To start brewing a Pilsner, begin by gathering the necessary ingredients and equipment. For a German Pilsner, you would need malt, hops, yeast, and water.

The malt should be a high-quality Pilsner malt and the hops should preferably be of a German variety to stay true to the traditional flavor.

The yeast should be a lager yeast, with the best dry yeast for Pilsner being something like Fermentis Saflager W-34/70. As for equipment, you’ll need a brewing kettle, fermentation vessel, and other standard homebrewing equipment.

Follow the German Pils recipe outlined in the article, paying close attention to the mashing, boiling, and fermenting steps to ensure a successful brew.

What are the key considerations when selecting ingredients for a German Pilsner recipe?

When selecting ingredients for a German Pilsner, it’s essential to choose high-quality, authentic components to achieve the desired flavor profile.

The Pilsner malt should be of good quality, and the hops should ideally be German varieties such as Hallertau, Tettnang, or Spalt to provide the characteristic noble hop aroma and bitterness. The yeast should be a clean fermenting lager yeast that can operate at lower temperatures.

The water used should have a relatively low mineral content, similar to the soft water found in Pilsen, Czech Republic, where the Pilsner style originated.

How does the choice of hops influence the final taste of the Pilsner?

The choice of hops is crucial in brewing a Pilsner as it significantly impacts the beer’s aroma and bitterness. German noble hops like Hallertau, Tettnang, or Spalt are traditional and preferred for a German Pilsner as they provide a mild and pleasant hop aroma along with a well-balanced bitterness.

These hops complement the malt flavor and contribute to the beer’s overall crisp and refreshing character, which is a hallmark of a well-brewed Pilsner.

How should the mashing and boiling processes be managed in a Pilsner homebrew recipe?

In a Pilsner homebrew recipe, the mashing and boiling processes should be managed carefully to extract the desired flavors and achieve the correct balance between malt sweetness and hop bitterness.

The mashing process should follow a step mashing schedule to fully utilize the enzymes in the malt and achieve a clear wort. The boiling process should be vigorous and last for about 90 minutes to ensure proper hop utilization and to drive off unwanted volatile compounds.

Following the specified times and temperatures in the German Pils recipe will help in achieving a successful brew.

What are some common mistakes to avoid when brewing a Pilsner for the first time?

Common mistakes to avoid when brewing a Pilsner include rushing the process, not controlling fermentation temperatures accurately, and skimping on ingredient quality. It’s crucial to give the beer enough time to ferment and lager properly to develop the desired clean, crisp character.

Accurate control of fermentation temperatures is vital as lager yeasts used in Pilsner brewing perform best at lower temperatures.

Additionally, using high-quality ingredients such as a good Pilsner malt, German noble hops, and a reliable lager yeast will significantly impact the final beer’s taste and quality.