Cold-Pitched Lager Recipe to Try
One of our in-house favorite styles, known for its crisp world-class German malts bolstering Noble hop character, is the German Pils. Lighter, paler, and drier than their Czech brethren, German Pils showcase spicy & earthy flavors and aromas.
Pilsner malt is the only malt you need to accomplish this style. Any combination of Saaz, Tettnang, Hallertau, Perle, or Hersbrucker hops will accomplish your goal for the style; aim for approximately 1 oz/5 gallons in late hopping and the same amount in dry-hopping. Mash longer at a lower temperature and use a more attenuative lager yeast, such as Bayern Lager or German Lager I, to achieve a dry finish. Feel free to pitch in the high 50s, as this should still produce a clean and crisp lager.
Because cold-pitching a lager strain requires more biomass and yeast cells, prepare a starter using Propper Starter 24 hours before your brew day.
OG - 1.047
FG - 1.012
ABV - 4.75%
IBU - 30
For 5 gallons (~19 liters)
Propper Starter - 1 can
Pilsner Malt - 9 lbs (100%)
Perle - 1 oz at 60 Minutes
Hallertau Mittelfruh - .5 oz at 0 minutes (Flameout)
Hersbrucker - .5 oz at 0 minutes (Flameout)
Hallertau Mittelfruh - .5 oz dry-hop for 2 days
Hersbrucker - .5 oz dry-hop for 2 days
Yeasts - German Lager, German Bock, or Bayern Lager
Add grain to 7.75 gallons water at 152°F for a target mash of 148°F. Hold mash temp for 60 minutes. Recirculate mash until wort is free from large amounts of grain. Drain off wort into boil kettle for approximately 7.25 gallons (sparge as needed for a boil gravity of 1.035). Boil for 90 minutes, adding hops as noted above. Pitch yeast as directed. After 50% of target attenuation has been observed, raise temperature to 68 degrees, dry hop as directed, and allow 2-3 days for a diacetyl rest. Lager beer prior to packaging. Cheers!