German Pils Recipe (All-Grain): 5 to 30 Gallons
An all-grain German Pils recipe you can brew at 5 to 30 gallons: 5.0% ABV and 32 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
German Pils at a glance: 5.0% ABV, 32 IBU, OG 1.047. A crisp, dry, bitter German pilsner: pale Pilsner malt, a firm bitterness and floral, spicy noble hops. Drier and more bitter than a Czech pilsner, and paler and hoppier than a helles.
Bräu Supply recipe · All-grain
German Pils
Grain · for 5 gal into the fermenter
| 9.25 lb (4.2 kg) | Pilsner malt | 95% |
| 0.25 lb (0.11 kg) | Carapils | 3% |
| 0.2 lb (0.09 kg) | Acidulated malt | 2% |
Hops
| 0.5 oz (14 g) | Magnum · 13% AA | 60 min |
| 1 oz (28 g) | Hallertau Mittelfrüh · 4% AA | 20 min |
| 1 oz (28 g) | Tettnang · 4.5% AA | 5 min |
Yeast and water
| 2 pkg | German lager yeast (W-34/70, WLP830 or Wyeast 2124), 2 packets or a starter | |
| Water | Soft water with a little calcium chloride and gypsum. If your tap water is hard, start from RO water. | |
Process
- Mash: 147°F (64°C) for 75 minutes, then mash out at 168°F (76°C)
- Boil: 90 minutes
- Ferment: 50°F (10°C) for 10 to 14 days, then a diacetyl rest at 60 to 62°F (16°C)
- Condition: Lager near 34°F (1°C) for about 4 weeks
- Carbonate: 2.6 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 147°F (64°C) for 75 minutes for a dry, crisp finish, then mash out.
- Boil with the lid off, adding the hops on schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of healthy lager yeast.
- Ferment at 50°F (10°C). When the gravity is about three quarters of the way down, let it rise to 60 to 62°F (16°C) for a 2 to 3 day diacetyl rest.
- Cool it a few degrees a day, lager near 34°F (1°C) for about 4 weeks, then package at about 2.6 volumes of CO₂.
Tips
- Boil 90 minutes with the lid off. Pilsner malt carries more of the precursor to DMS, the cooked-corn off-flavour.
- The acidulated malt lowers the mash pH for a crisper, brighter finish.
- Soft water keeps the bitterness clean rather than harsh; see our water chemistry guide.
Frequently asked questions
What is the difference between German pils and Czech pilsner?
German pils is drier, paler and more bitter. Czech pilsner is a little fuller and sweeter, with more Saaz character. See our Czech-style pilsner recipe.
Can I make it faster?
Yes. In a pressure-rated fermenter you can ferment it warmer under pressure and be drinking in about 3 weeks. See our pressure fermentation guide.