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American Pilsner Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome American Pilsner Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

Beer Style: Classic American Pilsner
Recipe Type: all-grain
Yield: 5 US gallons

  • 12lbs – 2-row pilsner (or belgian pilsner)
  • .5 lbs – 10L Crystal malt
  • .5 lbs – dextrin
  • 3 oz – Saaz hops
  • 1 tsp – irish moss
  • 2 packs pilsner/lager yeast

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 12lbs – 2-row pilsner (or belgian pilsner)
  • .5 lbs – 10L Crystal malt
  • .5 lbs – dextrine

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-147F and hold for 30 min.

Then raise to 154 Fahrenheit, do not heat past recommended temp you’ll get a beer that won’t ferment properly hold for another 30min.

After total of 60 min. minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over.

Step 2
  • 3 oz – Saaz hops

Finally sparge with 170F water to raise total volume to 6gal bring to a boil.

Step 3
  • Add irish moss 15 min to the end of the boil.

15 mins before end of boil add the above.

Fermentation Through Bottling Your American Pilsner Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading.

Original Gravity: 1.068
Final Gravity: 1.014
Alcohol by Vol: 7.07%

Step 4

Once the wort is cooled to 60° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 2 packs pilsner/lager yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Your Temperatures Primary 1 week at 55-65F secondary fermentation for 2 weeks at 45-55F

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for a month. The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome American Pilsner Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

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From Our Sister Blog Terebelo.com

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Free-Photos from Pixabay

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