[Iliff Ave]

I am planning a lager to brew in the next couple of days with 100% schill pilsner malt. It is listed between 1.4 - 1.8 L and the beer is calculated to be 3.3 SRM based on 1.6L. I just kegged an American Wheat with 50% pilsner and is calculated at 3.8 SRM. That beer has not clarified but it appears a lot lighter than the calculation and probably the lightest colored beer I have made.

From a color perspective, should I be concerned with using 100% pilsner? I know that it is commonplace but am just curious what kind of results others have gotten.

[Jimmy K]

I had a 100% pils pilsner at a competition and it was great color wise

[HoosierBrew]

I just made an all Best pils German pils. Makes a spot on looking German pils . Pretty tasty, too.

[Iliff Ave]

Best pils appears to be a bit darker than schill. I suppose I should just go for it. My wheat would give a good ballpark if it was more clear. Maybe in a couple of more days...

[troybinso]

I made a 100% Best pilsner also. It is really light, and before it cleared up it had an almost green tint to it. I will see if I can take a picture of a pint and post.

[Iliff Ave]

I made a 100% Best pilsner also. It is really light, and before it cleared up it had an almost green tint to it. I will see if I can take a picture of a pint and post.

That would be great if you are able. I know I am over thinking it. If I can't get it to drop crystal clear I am worried it will end up looking like dishwater...haha

[HoosierBrew]

I made a 100% Best pilsner also. It is really light, and before it cleared up it had an almost green tint to it. I will see if I can take a picture of a pint and post.

That would be great if you are able. I know I am over thinking it. If I can't get it to drop crystal clear I am worried it will end up looking like dishwater...haha

Watch your pH, lager really cold, and fine if necessary and it'll get as clear as any other lager. In other words, no more worries about clarity using all pils than any other beer.

[69franx]

My 6 gallon batch of Pilsner was 100% Avangard Pils malt. Beersmith says 3.0 and I have not tried to compare to a color chart but it is very light. It has not finished lagering yet, but is already one of the tastiest brews I have made. I say go for it, but I have not used any Schill malt in my brewing yet

[Steve Ruch]

I just made an all Best pils German pils. Makes a spot on looking German pils . Pretty tasty, too.

Mine too, with mittelfruh hops and S-34/70. I was quite happy with it and wish it wasn't all gone.

[HoosierBrew]

I just made an all Best pils German pils. Makes a spot on looking German pils . Pretty tasty, too.

Mine too, with mittelfruh hops and S-34/70. I was quite happy with it and wish it wasn't all gone.

Yep, mine never lasts long.

[brulosopher]

100% Pils malt is delicious! I'm a huge fan of Franco-Belges Belgian Pils, even for German styles.

[ynotbrusum]

I think color is overrated.  I think you can do a lot with mash profile, yeast type and fermentation regimen.  I like both Best Malz, Avengard and Weyermann malts for German Pils style beer.  Don't worry about SRM unless it is about scoring in a comp.  Even then, if it has a good malt character, it will outscore even a perfect appearance beer that lacks the crisp and malty flavor profile required.  I love a good pils.  Most beer drinkers do.

[Iliff Ave]

Thanks all. I tend to get obsessive about small details right before a brew session. I will go forward as planned and hope to have a delicious beer. Using sterling and crystal hops with W34/70 yeast.

[dmtaylor]

Watch your pH

Don't lose sight of this ^^^.  Mash pH tends to be quite high with 100% pilsner malt beers.  You might get 5.8 or even higher, but you really need to get this down to 5.5 at the most.  The best way to do this is by adding food grade acid, or acidulated malt.  With acid (I use powdered), stir in just tiny amounts like 1/2 or even 1/4 teaspoon at a time, and keep on testing pH until it comes out right at 5.3-5.5.

[Iliff Ave]

Watch your pH

Don't lose sight of this ^^^.  Mash pH tends to be quite high with 100% pilsner malt beers.  You might get 5.8 or even higher, but you really need to get this down to 5.5 at the most.  The best way to do this is by adding food grade acid, or acidulated malt.  With acid (I use powdered), stir in just tiny amounts like 1/2 or even 1/4 teaspoon at a time, and keep on testing pH until it comes out right at 5.3-5.5.

I am shooting for a ph of 5.35 using gypsum, calcium chloride, and lactic acid for water adjustments.