Name: The Griffons German Firestone Pils Walker Recipe
Cook time: 48 h
Total time: 48 h
Yield: 5 servings
Ingredients: 9.5 lbs Pilsner malt (floor-malted or two-row pale Pils); 1 lbs Vienna malt; 0.5 lbs Wheat malt (for head retention); 0.25 lbs Carapils / dextrin malt (light); 0.25 lbs Light Munich (optional, for color/body); 1.25 oz Hallertauer Mittelfrüh (pellets); 1 oz Saaz (pellets); 1 oz Tettnang (pellets); 2 oz Citra (or other high-citrus hop) for late and dry hop; 1 packet German Pilsner yeast (liquid or dry strain; e.g., Wyeast 2308 / White Labs WLP830 or Saflager W-34/70); 0.5 tsp Yeast nutrient (if using low-yeast count); 1 tsp Irish moss or Whirlfloc (clarifier); 6 gal Water (good quality, low chloride, moderate sulfate to accentuate hops); 3.5 oz Corn sugar (dextrose) for bottling

Zero Gravity "Extra" Mexican Lager

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

Heat 4.0 gallons (approx) of strike water to 165°F (to hit a mash temp of 148°F). Dough in grains to reach a mash temperature of 148°F (64.5°C). Aim for a medium-long saccharification for a crisp, fermentable Pils wort.

Mash-in

Hold the mash at 148°F (64.5°C) for 60 minutes. Stir or recirculate gently once or twice during the rest to ensure even conversion.

Saccharification rest

Raise the mash to 168°F (76°C) by adding 1.0 - 1.25 quarts of 200°F water or by direct heat, hold 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Vorlauf until runnings are clear and then sparge with enough water at 168°F to collect about 6.5–7.0 gallons of pre-boil wort (target pre-boil gravity ~1.048–1.052 for 5.3% ABV on a 5 gallon batch).

Bring wort to a vigorous rolling boil and boil for 60 minutes total.

Boil

Add 1.25 oz Hallertauer Mittelfrüh at 60 minutes remaining to provide a balanced noble bitterness. This contributes to the 401 BU Pils theme (interpret as very hop-forward; still keep clarity and drinkability).

60 min - bittering

Add Irish moss or Whirlfloc and 1.0 oz Saaz at 15 minutes remaining. Also add yeast nutrient now if using.

15 min - flavor/clarifier

Add 1.0 oz Tettnang with 5 minutes left in the boil to contribute delicate noble aroma without overwhelming sharpness.

5 min - aroma

Turn off heat. Add 1.0 oz Saaz (or split 0.5 oz Saaz + 0.5 oz Hallertauer) at flameout and steep for 10 minutes to capture volatile noble hop aromas, then chill promptly.

Flameout

Chill the wort quickly to 50–54°F (10–12°C) for lager yeast pitch (or 64–68°F if using a hybrid 'German Pilsner ale' yeast). Transfer to fermentation vessel leaving heavy trub behind. Top up to 5.25 gallons if necessary after chilling to reach target volume.

Aerate or oxygenate wort thoroughly (oxygen improves lager fermentations). Pitch rehydrated or starter-grown German Pilsner lager yeast at 50–54°F (10–12°C). Maintain fermentation temperature in this range until vigorous activity slows (typically 7–10 days).

Pitching and primary ferment

After primary fermentation subsides (near terminal gravity), raise temperature to 60–62°F (15–16.5°C) for 48 hours to encourage diacetyl cleanup.

Diacetyl rest

Slowly reduce temperature to near-freezing (34–38°F / 1–3°C) over several days and lager for 3–6 weeks to improve clarity, smoothness, and hop integration. If using ale yeast, condition at 45–50°F for 1–2 weeks.

Conditioning (lagering)

If you want a brighter, hoppy Pils character like the 'Hoppy 401BU' descriptor, perform a short cold dry-hop: add 2.0 oz Citra (or similar) in a sanitized hop bag to the fermenter after primary fermentation has finished and during the start of lagering for 3–5 days at 40–50°F. Remove hops before extended cold conditioning to avoid vegetalness.

If bottling: prepare 3.5 oz (100 g) priming sugar dissolved in 8 oz boiling water, cool, and gently mix with beer before bottling to achieve carbonation for a Pils (approx 2.3–2.6 volumes CO2). Fill and cap bottles. If kegging, force carbonate to 2.3–2.6 volumes CO2.

Age bottles at room temperature for 2 weeks to carbonate, then cold condition for additional 1–2 weeks for best clarity and flavor.

Serve chilled (40–45°F / 4–7°C) in a pilsner glass. Pour gently to preserve carbonation and head. Expect a clean, crisp body with noble-hop bitterness and a bright late-hop citrus lift from the dry hop; ABV approximately 5.3%.

Pilsner malt (floor-malted or two-row pale Pils)

Vienna malt

Wheat malt (for head retention)

Carapils / dextrin malt (light)

Light Munich (optional, for color/body)

Hallertauer Mittelfrüh (pellets)

Saaz (pellets)

Tettnang (pellets)

Citra (or other high-citrus hop) for late and dry hop

German Pilsner yeast (liquid or dry strain; e.g., Wyeast 2308 / White Labs WLP830 or Saflager W-34/70)

Yeast nutrient (if using low-yeast count)

Irish moss or Whirlfloc (clarifier)

Water (good quality, low chloride, moderate sulfate to accentuate hops)

Corn sugar (dextrose) for bottling

German Firestone Pils Walker

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Make German Firestone Pils Walker Recipe in just 48h . 5.3% Pivo ABV Hoppy 401BU Pils

German Firestone Pils Walker Recipe

Descriptors

Tasting Notes

Food Pairings

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