Propensity Pilsener Lager

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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)


  • For 5 gallons (19 L)
    • 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%


    1. Add the cracked crystal malt to 1.5 gallons of cold water and bring to a boil.
    2. When boiling has commenced remove the grains with a strainer.
    3. Add the malt extract, honey and boiling hops and boil for 45 minutes.
    4. Add the Tettnanger hops 10 minutes before the end of the boil.
    5. 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.
    6. Add yeast when cool and bottle when fermentation is complete.
    7. 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!