Jerry Mitchell of O'Fallon, MO, member of the Garage Brewers Society, won a silver medal in Category #3: Pilsner with a German Pils during the 2019 National Homebrew Competition Final Round in Providence, RI. Mitchell’s German Pils was chosen as the runner-up entry among 286 entries in the category. Read More
German Pilsner Pils Beer Recipes
Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!
Philip Verdieck of Houston, TX, member of the Foam Rangers Homebrew Club, won a gold medal in Category #3: Pilsner with a German Pils during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Janine Weber. Verdieck and Weber's Pilsner was chosen as the best among 286 entries in the category.Read More
Robert Lovelace of Denver, NC won a bronze medal in Category 3: Pilsner during the 2018 National Homebrew Competition Final Round in Portland, OR. Lovelace’s German pils earned 3rd place among 253 entries in the category.Read More
Kyle White of Long Beach, CA, member of the Long Beach Homebrewers, won a medal in Category 3: Pilsner during the 2018 National Homebrew Competition Final Round in Portland, OR. White's Bavarian pils was chosen as best among 253 entries in the category.Read More
“Our passion is Pilsner-driven,” says Brian Peters. “Pilsner is simple and refreshing all the way through, with enough hops to make it interesting. All good Pilsner recipes start with German Pilsner malt—and only Pilsner malt—to be authentic. I wouldn’t mess with anything else besides maybe a little bit of acid malt,” he advises homebrewers. “Water is critical, as Pilsner was not a style originally brewed in places with hard water. It’s too hard to get the hops and malt flavor right when you have that alkalinity, so we lower ours a bit. We have a pH of 6 when we mash in and when we sparge. Anything over 7, I can’t recommend.”
This recipe is featured in the May/June 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.Read More
There are loads of things to think about when you're talking beer and food flavor dynamics, and Charlie Papazian is someone we certainly trust when it comes to identifying beer styles that cut and complement different foods. In his World of Worts column in Zymurgy a few years ago, he highlighted some important points about beer flavor that will inform your food pairing choices. Things to pay attention to when you're building your menu, just to name a few, are acidity, carbonation, the level of roasted character, and bitterness.
Charlie presented this recipe for his Vitoria Vienna Pils, describing it as a beer that reflects the flavors, aromas, and nuanced complexity of even the simplest of recipes. This unfiltered, naturally conditioned German-style Pilsner is a hop flavor- and hop aroma-enhanced lager with subtle toast malt character that will elevate any food accompaniment.Read More
Downingtown, Pa.’s Victory Prima Pils might appear light and crisp, but there are loads of hops hiding underneath the frothy head of this tasty German-style Pilsner. Thirst quenching and flavorful, you can taste the German subtleties lingering beneath the long, dry finish of this classy beer.
This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!Read More
Keith Ciani of Olympia, WA, member of the South Sound Suds Society, won a gold medal in Category #2: Pilsner during the 2015 National Homebrew Competition Final Round in San Diego, CA. Ciani’s Pilsner was chosen as the best among 193 final round entries in the category.Read More
Lagers are slightly more advanced to style because it requires proper fermentation temperatures and the use of a secondary fermentation vessel. If you want to try your hand at a lager, Polka Dot Pilsner is a great place to start with a recipe consisting of one type of malt and one type of hop.
Lager fermentation requires the wort to be held around 50°F (10°C) while in primary. After fermentation, the beer is transferred to a secondary vessel where it will be held around 35°-40°F (1.7°-4.4°C), and eventually brought up to around 60°-65°F (15.6°-18.3°C) late in the lagering stage.
If you cannot control temperatures this low, an ale yeast such as an altbier yeast can be used to mimic a lager, while allowing homebrewers to ferment in the ale temperature range.
This recipe is from Radical Brewing by Randy Mosher.Read More
Steve Mifsud of Santa Rosa, CA, member of the The Brewing Network, won a gold medal in Category #2: Pilsner during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Mifsud’s Pilsner was chosen as the best among 209 final round entries in the category.Read More
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."Read More
Gautam Bagchi of Columbus, OH, member of the Scioto Olentangy and Darby Zymurgists (SODZ), won a gold medal in Category #2: Pilsner during the 2012 National Homebrew Competition Final Round in Seattle, WA. Bagchi’s Pilsner was chosen as the best among 237 final round entries in the category.Read More