🍺 Top-down Brew: Classic All-malt Pilsner

Recipe Variables

Variations

Specialty grains plus malt extract:

Delete the 2-row and dextrin malt lines.
Increase the crystal malt 10L percentage to 5%. malt: Crystal Malt 10L, 5, 10, 73.9
For liquid malt extract, add sugar: Liquid light malt extract, 95, 5, 76
For dry malt extract, add sugar: Dry light malt extract, 95, 3.5, 96
Set the mash efficiency variable to 55% for steeping.

Explore other malts, sugars, and hops

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Results

Notes

Dave Miller describes his Classic All-malt Pilsner as being a "generic" pilsner (1995, p. 321). For a Czech style, soft water, lower fermentation temperatures, and a higher hop rate are needed. Moderate water hardness with less hopping is a more German pilsner style. Continental pilsner malt and lager yeasts are recommended.

Another generic option is to use American two-row malt, American versions of German hops, and ale yeast for an American cream ale.