Classic American Pilsner Beer Recipes

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Classic American Pilsner

Jack’s Classic American Pilsner

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

This classic American Pilsner recipe is courtesy of Jack Horzempa.

The recipe as written will gain body and a mild sweetness from the use of flaked maize (corn). For a lighter, crisper take on the style, replace the corn with flaked rice. And for a more modern interpretation, replace the six-row malt with your favorite North American two-row Pilsner malt. Any way you brew it, this classic American lager is sure to refresh!

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Classic American Pilsner

AOK

Homebrewers Association
Homebrewers Association

Daniel Reinholdt of Oak Park, IL, member of the Homebrewers Pride of the Southside, won a gold medal in Category #2: Pilsner during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI. Reinholdt’s Pilsner was chosen as the best among 182 final round entries in the category.Read More

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Classic American Pilsner

Big Brew 2013 Recipe: Classic American Pilsner

Homebrewers Association
Homebrewers Association

Each year on the first Saturday in May, thousands of homebrewers from around the world unite to celebrate National Homebrew Day by brewing the same recipes and sharing a simultaneous toast at noon CDT. This Classic American Pilsner recipe by Kyle Sisco won the bronze medal at the 2012 GABF Pro-Am. This style is known for its smooth and crisp flavor!Read More

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Classic American Pilsner

Before Capone

Homebrewers Association
Homebrewers Association

This recipe earned gold at the 2011 Great American Beer Festival Pro-Am Competition. Homebrewer, Tom Gardner, won Best in Show at the Keg Ran Out Club's (KROC) annual competition with his classic American pilsner, "Melissa's Favorite," named for his wife. Gardner teamed up with Colorado brewer, Dennis O'Harrow of C.B. & Potts Restaurant & Brewery, to scale up his classic American pilsner.

The end result was the Pro-Am, award-winning "Before Capone!" For more information on this and the silver and bronze Pro-Am recipes from GABF 2011, AHA members can instantly access the January/February 2012 issue of Zymurgy via the eZymurgy online archive!

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Classic American Pilsner

Not-So Pilsener

Homebrewers Association
Homebrewers Association

This recipe comes courtesey of Charlie Papazian's article "Not-So Pilsener" in the November/December 2005 issue of Zymurgy magazine (vol. 28.6). Here is what Charlie had to say about his beer: "Not-So Pilsener was a memorable discovery of the unique character that late hopping with French Strisselspalt hops brought to my brew. Not a traditional Pilsener, this 20-percent rice lager is a variation on a theme, such was the desire to lighten the body without compromising malt and hop character. I've brewed a similar recipe in years past with great success, but this time I bumped up the rice from 10 to 20 percent and played around with the delicate nature of American Mt. Hood and French Strisselspalt hops.... ...As the beer was consumed over a period of time, the intensity [of Strisseltpalt's unique flavors] did not diminish. Always there to awaken the floral fruity joy of sweet apricot, quickly to recede, giving way to noble hop flavor and bitterness of Mt. Hood hops and a Not-So Pilsener enjoyed in the hot months of summer or the crisp of winter " (p. 52-53)Read More

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Classic American Pilsner

Classic American Pilsner

Homebrewers Association
Homebrewers Association

Pilsners traditionally possess a medium to high hop bitterness and at the same time keep the hop flavor and aroma to a minimum. This balances well with the malt characteristics and gives this American Pilsner it’s wonderful dry, crisp finish and taste. Brew it in February so it can have plenty of time to lager. Then enjoy as spring and warmer months come around.Read More

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