Bitty Pils - German Pilsner Homebrew Recipe

German Pilsener This lager is similar to Bitburger Pilsner. Bitburger was created in the town of Bitburg in 1883. It is an advanced homebrew recipe, not so much because the techniques are that hard, but because you need to have a way to regulate your fermentation temperature. Lagers are temperamental beers and you need a constant cold temperature, just like the caves they were originally fermented in. German pilsner, which emerged in the 1840’s, is differentiated from its Czech pilsner counterpart, and forerunner, in a couple of ways.

German Pilsener

This lager is similar to Bitburger Pilsner. Bitburger was created in the town of Bitburg in 1883.

It is an advanced homebrew recipe, not so much because the techniques are that hard, but because you need to have a way to regulate your fermentation temperature. Lagers are temperamental beers and you need a constant cold temperature, just like the caves they were originally fermented in.

German pilsner, which emerged in the 1840’s, is differentiated from its Czech pilsner counterpart, and forerunner, in a couple of ways.

First, German pilsner, like most lagers has a diacetyl rest. This prevents the buttery and butterscotch character that is common in the original pilsner, the Czech pilsner.

Second, the hops that are used are German noble hops that lend a floral note to the beer as opposed to the spicy notes in the Czech version which uses Saaz hops.

It is also interesting to note that some beer experts divide the German pilsner style into two categories, northern and southern. The northern versions use northern German noble hops and have less hop aroma with more hop bitterness. The southern versions use the more known southern German hops, mainly Tettnanger, and emphasize more of the floral aroma.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	34.0 IBUs	3.4 SRM	1.047 SG	1.014 SG	4.3 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
German Pilsner (Pils)	2 A	1.044 - 1.05	1.008 - 1.013	25 - 45	2 - 5	2.4 - 2.8	4.4 - 5.2 %

Fermentables

Name	Amount	%
Weyermanns Pilsner	8.8 lbs	100

Hops

Name	Amount	Time	Use	Form	Alpha %
Pearle	1.5 oz	60 min	Boil	Pellet	5.5
Pearle	1 oz	15 min	Boil	Pellet	5.5
Hallertauer	1 oz	0 min	Aroma	Pellet	4.8

Miscs

Name	Amount	Time	Use	Type
Servomyces	1.00 Items	15 min	Boil	Other
Irish Moss	0.50 tsp	10 min	Boil	Fining
Yeast Nutrient	1.20 tsp	3 days	Primary	Other

Yeast

Name	Lab	Attenuation	Temperature
Copenhagen Lager	White Labs	70%	45°F - 55°F
German Lager (WLP830)	White Labs	77%	50°F - 55°F

Image

Recipe Type

All Grain

Experience Level

Advanced

Submitted by tresero on Sat, 04/28/2012 - 20:44