Name: Back Porch Brewing Inc.s Late Nite Pils Recipe
Cook time: 24 h
Total time: 24 h
Yield: 48 servings
Cuisine: German
Ingredients: 8.5 lbs Pilsner (base) malt; 0.5 lbs German Munich malt (light); 0.25 lbs Carapils/Dextrin malt; 3.5 gal Brew water; 3.5 gal Additional sparge water (hot); 2 tsp Gypsum (calcium sulfate) - optional; 1 tsp Epsom salt (magnesium sulfate) - optional; 0.75 oz Hallertau (traditional German noble); 0.5 oz Tettnang (noble, mild spice); 0.5 oz Saaz (earthy, noble); 0.5 oz Citra (for subtle bright aroma) - late addition; 1 packet German Pilsner ale yeast or lager yeast (liquid or dry); 1 tsp Yeast nutrient (optional); 3.5 oz Corn sugar (dextrose) for bottling; 6 to taste Lime slices (optional, for serving)

Jermann pinot grigio, Venezia Giulia, Italy

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Our German Style Pilsner is a refreshing, easy drinking pilsner. With a unique secret blend of hops to give this beer a great, refreshing taste. Ask for a lime slice for added flavor!

Crush or mill grains to a coarseness that leaves husks mostly intact. Measure out: 8.5 lbs Pilsner malt, 0.5 lb Munich, 0.25 lb Carapils.

Mill and Measure

Heat 3.5 gallons of strike water to approximately 166°F (to target mash temp 150°F with grain). If using water salts, dissolve gypsum and Epsom salt into strike water prior to mashing.

Add the crushed grains to the strike water to achieve a mash temperature of 148–152°F (target 150°F). Stir thoroughly to avoid dough balls. Hold mash for 60 minutes, maintaining temperature within ±2°F.

After mash rests, perform a mash-out by raising temperature to ~168°F for 10 minutes (optional) to stop enzymatic activity.

Sparge with ~3.5 gallons of hot water at 170–175°F, draining to collect approximately 6–6.5 gallons of wort for a 5-gallon batch (pre-boil volume).

Bring collected wort to a vigorous boil. Start a 60-minute boil once the wort reaches a full rolling boil.

At 60 minutes remaining (boil start), add 0.75 oz Hallertau and 0.5 oz Tettnang. These provide a mild, traditional bittering that suits a German Pilsner.

At 15 minutes remaining, add 0.5 oz Saaz for additional noble aroma and a subtle spicy-earthy character.

At flameout (end of boil), turn off heat and add 0.5 oz Citra (or similar bright/hoppy aroma hop). Stir or steep for 10–15 minutes to extract volatile aromatics, then chill wort quickly.

Chill the wort rapidly to yeast pitch temperature (50–55°F for lager yeast; 65–68°F for ale-type Pils yeast if doing a warm fermentation). Transfer wort to sanitized fermenter, leaving behind trub.

Aerate the wort well (oxygenate or shake/splash) then pitch one packet of German Pilsner yeast. If using liquid yeast, rehydrate or make a starter as recommended.

Ferment: For lager yeast, maintain 50–55°F until primary activity slows (7–14 days). For ale-style Pils yeast, ferment at 64–68°F for 7–10 days. If lagering, after primary fermentation, lager (cold condition) at 34–40°F for 2–6 weeks to clarify and mellow flavors.

Optional: Add 1 tsp yeast nutrient at pitching if desired for healthy fermentation.

Once fermentation is complete and final gravity is stable for 2–3 days, prepare priming sugar. Dissolve 3.5 oz (by weight) corn sugar in 1 cup boiling water, cool, and add to a sanitized bottling bucket.

Rack beer gently from fermenter to bottling bucket on top of the dissolved priming solution, mixing gently but thoroughly to evenly distribute priming sugar without introducing oxygen.

Bottle into sanitized bottles and cap. Condition at room temperature (65–70°F) for 10–14 days to carbonate. For best clarity and flavor, cold condition in refrigerator for additional 1–2 weeks.

Serve cold in a pilsner glass. Offer lime slices for optional garnish — lightly squeeze a slice into the glass for a bright citrus accent, if desired.

Pilsner (base) malt

German Munich malt (light)

Carapils/Dextrin malt

Brew water

Additional sparge water (hot)

Gypsum (calcium sulfate) - optional

Epsom salt (magnesium sulfate) - optional

Hallertau (traditional German noble)

Tettnang (noble, mild spice)

Saaz (earthy, noble)

Citra (for subtle bright aroma) - late addition

German Pilsner ale yeast or lager yeast (liquid or dry)

Yeast nutrient (optional)

Corn sugar (dextrose) for bottling

Lime slices (optional, for serving)

Late Nite Pils

BLUE EYES Liquid Lust PB Porter

Pinot Grigio

Sauvignon Blanc

Moscato

Cayuga White

Green Machine

Make Late Nite Pils Recipe in just 24h . Our German Style Pilsner is a refreshing, easy drinking pilsner. With a unique secret blend of hops to give this beer a great, refreshing taste. Ask for a lime slice for added flavor!

Late Nite Pils Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like