This recipe is featured in AHA founder Charlie Papazian’s book The Complete Joy of Homebrewing.
From Charlie Papazian: “Although the honey may seem unusual for this traditional style of beer, it adds a character reminiscent of Authentic Czech pilsener. It is one malt-extract beer that has come close to the lusciousness of the twentieth-century brewed Pilsner Urquell or the original full-flavored and wonderful malt- and hop-graced Czech Budweiser. The use of light honey in this recipe helps introduce the character of a light-bodied pilsener while celebrating the roundness of malt and the crispness of hops. Simply brewed, Propensity Czech Pilsener is a treat for the connoisseur of true, traditional, and original Czech-style lagers.”
Propensity Pilsener Lager | German Pilsner (Pils)
- 5 lb (2.27 kg) Plain light dried malt extract
- 1 lb (0.45 kg) Crystal malt
- 2.5 lb (1.13 kg) light clover honey
- 2.5 oz (71 g) Saaz hops (boiling)
- 0.5 oz (14 g) Tettnanger hops (flavor)
- 0.5 oz (14 g)Saaz hops (finishing)
- 1-2 pkgs lager yeast
- 0.75 cup corn sugar or 0.25 cup dried malt extract for (bottling)
- Original Gravity: 1.048-1.052 (12-13 °P)
- Final Gravity: 1.007-1.010 (2-2.5 °P)
- ABV: ~5.5%
- Add the cracked crystal malt to 1.5 gallons of cold water and bring to a boil.
- When boiling has commenced remove the grains with a strainer.
- Add the malt extract, honey and boiling hops and boil for 45 minutes.
- Add the Tettnanger hops 10 minutes before the end of the boil.
- Add the Saaz during the final 1-2 minutes of the boil. Sparge immediately and add the hot wort to the fermentor and cold water.
- Add yeast when cool and bottle when fermentation is complete.
- Propensity Pilsener can be matured for 3-4 weeks in the bottle at room temperatures and longer at cool temperatures. Drink and appreciate when you are ready!