Bearded Tree Pilsner
Experience the essence of Germany with this classic Pilsner recipe, showcasing a harmonious balance of light malt sweetness and the fragrant floral and spicy notes from Tettnanger and Saaz hops. Brewed to be crisp and refreshing, this lager is perfect for any occasion, transporting you straight to a Bavarian beer garden with every sip.
ingredients
- 10 lbs Pilsner malt
- 1 lb Munich malt
- 0.5 lb Carapils malt
- 1.0 oz Tettnanger hops (bittering, 60 min)
- 0.5 oz Saaz hops (flavor, 15 min)
- 0.5 oz Tettnanger hops (aroma, 5 min)
- 1 packet German lager yeast (e.g., Wyeast 2124 or Saflager W-34/70)
- 5 oz corn sugar (for priming if bottling)
- Water (to make 5 gallons)
steps
- 1.
Start by heating 3 gallons of water to approximately 165°F (74°C) for mashing.
- 2.
Add the Pilsner, Munich, and Carapils malts to the mash tun, stirring well to prevent clumping.
- 3.
Maintain a mash temperature of 152°F (67°C) for 60 minutes for optimal conversion.
- 4.
After mashing, sparge with enough water to collect approximately 6.5 gallons of wort in the brew kettle.
- 5.
Bring the wort to a boil and add the Tettnanger hops for bittering.
- 6.
After 45 minutes of boiling, add the Saaz hops for flavor.
- 7.
In the final 5 minutes, add the remaining Tettnanger hops for aroma.
- 8.
Chill the wort quickly using a wort chiller until it reaches 50°F (10°C).
- 9.
Transfer to a sanitized fermenter, adding the German lager yeast. Ferment for about 2 weeks at 50°F (10°C).
- 10.
After fermentation, cold-crash the beer for a few days before bottling or kegging.
- 11.
If bottling, mix in the corn sugar and fill the bottles, allowing carbonation for about 2 weeks at room temperature.