Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.048
Target FG 1.010
Est. ABV 4.9%
Bitterness 38 IBU
SRM 3
This Bitburger Premium German Pilsner clone recipe has a crisp, refreshing, and pale golden German pilsner with a sophisticated hop bitterness. It balances a clean malt backbone with the spicy, floral characteristics of noble German hops.
Fermentables
8 oz Cara-Pils Malt (Steep at 155°F for 30 minutes for body and head retention)
5.50 lbs Pilsen Light Dry Malt Extract
Hops Schedule
2 oz Hallertau Mittelfruh (4.0% AA) @ 60 min (Bittering addition)
1 oz Tettnanger (4.5% AA) @ 15 min (Aroma addition)
1 oz Hallertau Mittelfruh (4.0% AA) @ Flameout (Flavor/Aroma addition)
Yeast
Wyeast 2042 Danish Lager – Crisp, dry finish with low ester profile; requires a yeast starter.
Instructions
1
Steep the crushed Cara-Pils malt in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°!
2
Stir in the Pilsen DME, ensuring it is fully dissolved to prevent scorching.
3
Bring the wort to a rolling boil and add the 2 oz Hallertau Mittelfruh hops for the 60-minute
addition.
4
With 15 minutes remaining, add the 1 oz Tettnanger hops and a clarifier (Irish Moss or a whirlfloc tablet).
5
At flameout, add the final 1 oz Hallertau Mittelfruh hops and let steep for 5 minutes.
6
Cool the wort rapidly to 80°F using an immersion chiller or ice bath.
7
Transfer to a sanitized fermentation vessel and top off with cold water to reach 5.5 gallons.
8
Aerate the wort thoroughly and pitch the yeast.
9
Move to a temperature-controlled environment for primary fermentation.
Notes
Fermentation
Temperature: 50-55°F
Duration: 2 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering. Slow, cold fermentation is crucial for a clean German pilsner profile.
Original Gravity: _____________ Final Gravity:_______________ ABV: _____________
Ingredients
Fermentables
8 oz Cara-Pils Malt (Steep at 155°F for 30 minutes for body and head retention)
5.50 lbs Pilsen Light Dry Malt Extract
Hops Schedule
2 oz Hallertau Mittelfruh (4.0% AA) @ 60 min (Bittering addition)
1 oz Tettnanger (4.5% AA) @ 15 min (Aroma addition)
1 oz Hallertau Mittelfruh (4.0% AA) @ Flameout (Flavor/Aroma addition)
Yeast
Wyeast 2042 Danish Lager – Crisp, dry finish with low ester profile; requires a yeast starter.
