TomsBier VI dry hopped pilsner

All Grain Recipe

Submitted By: twhitaker (Shared)
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Brewer: Whitaker Brews
Batch Size: 6.26 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 8.82 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: My Equipment
Bitterness: 36.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: My Pilsner 4 step Mash
Est FG: 1.010 SG (2.5° P)Fermentation: My Lager Aging Profile
ABV: 5.2%Taste Rating: 40.0

Amount Name Type #
11 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 2
0.50 oz Hallertauer Tradition [7.0%] - Boil 30 min Hops 3
0.31 tsp Irish Moss (Boil 10 min) Misc 4
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 5
0.50 oz Hallertauer Tradition [7.0%] - Dry Hop 12 days Hops 6

Taste Notes

if you dont have Hallertau tradition, just use any other type of hallertau but use more to achieve the same IBU's. Full flavour mash profile yields a pilsener with some mouth feel and body. Very smooth, not heavy, clean and dry. Use a premium quality pilsner malt as it is the single malt in this brew. Noble hop flavour. Dry hopping Hallertau provides nice hop aroma, although that is not typical for this style. The Weihenstephan yeast strain is very clean tasting , clears quite well, and is well suited for the very cool fermentation and age profile .


I use the yeast from prior fermentation as a starter. Brew this batch when the primary is due to be transfered to the secondary. Withdraw yeast at bottom of vessel to fill 1 qt mason jar

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