Dassai

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 approximately 3.5 gallons (13.2 L) of brewing water to about 165°F (74°C) to achieve a target mash temperature of 150°F (66°C). Adjust for grain temperature.

Heat strike water

Add the crushed Pilsner malt, Munich malt, Carapils, and acidulated malt (if using) to your mash tun. Pour the strike water in and stir thoroughly to eliminate dough balls. Target mash temperature: 150°F (66°C).

Mash-in

Hold the mash at 150°F (66°C) for 60 minutes. This produces a moderately fermentable wort appropriate for a clean, dry German-style pilsner with some body from the Munich and dextrin malt.

Saccharification rest

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff (optional).

Mash out

Sparge with enough water at 168°F (76°C) to collect about 6.5–7 gallons (24.6–26.5 L) of wort in the boil kettle (accounting for boil-off). Aim for roughly 5 gallons post-fermentation.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers as the wort comes to a boil.

Bring to a boil

At the start of the boil (60 minutes remaining), add 0.5 oz Hallertauer Mittelfrüh pellets for bittering and the Irish moss (1 tsp) if using. Boil for 60 minutes total.

60-minute addition

With 15 minutes left in the boil, add 0.5 oz Tettnang pellets. If using kettle finings or yeast nutrient, add now per package directions.

15-minute addition

With 5 minutes remaining, add 0.25 oz Hallertauer Mittelfrüh pellets for late hop aroma. This gives delicate noble hop character without overpowering bitterness.

5-minute addition

At the end of the boil, turn off the heat and cool the wort quickly to around 50–55°F (10–13°C) using a wort chiller or ice bath to minimize infection risk and encourage clear cold break.

Cool wort

Transfer the cooled wort to a sanitized fermenter. Top up with pre-boiled, cooled water if needed to reach ~5 gallons. Oxygenate by shaking, splashing, or using pure oxygen to achieve adequate dissolved oxygen for lager yeast (around 8–10 ppm) before pitching.

Transfer and aerate

Rehydrate or prepare your lager yeast per manufacturer instructions and pitch into the wort at about 50–55°F (10–13°C). Add yeast nutrient if using.

Pitch yeast

Allow fermentation to proceed at 50–55°F (10–13°C) for 10–14 days, or until activity slows and specific gravity approaches the expected FG (~1.010). Monitor gravity; target original gravity (OG) should be roughly 1.046 to yield ~4.7% ABV with the given grain bill.

Primary fermentation

When fermentation is nearly complete (final 2–3 points of gravity), raise temperature to 62–65°F (17–18°C) for 48 hours to allow the yeast to reabsorb diacetyl and clean up off-flavors.

Diacetyl rest

After diacetyl rest, gradually lower the beer temperature to near-freezing (34–38°F / 1–3°C) over 2–3 days and lager for 3–6 weeks to clarify and mature malt and hop flavors. Longer lagering yields a cleaner, crisper pilsner.

Lagering (cold conditioning)

If bottling, dissolve 3 oz (approx. 85 g) corn sugar (dextrose) in 1 cup (240 ml) boiling water, cool and add to sanitized bottling bucket. If kegging, carbonate to 2.4–2.6 volumes CO2 (typical for a pilsner).

Prepare priming sugar

Rack the finished beer gently to the bottling bucket on top of the priming solution (avoid splashing). Bottle into sanitized bottles and cap. For kegging, transfer to a sanitized keg and force-carbonate or set CO2 pressure appropriate for serving temperature.

Transfer and fill

If bottled, condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold-condition for 1–2 weeks if possible. Serve chilled at 40–45°F (4–7°C).

Conditioning

This recipe is designed to produce a crisp, clean German-style pilsner around 4.6–4.8% ABV and ~33 IBU using traditional noble hops. Adjust water profile to favor sulfate for a drier perception (e.g., CaSO4 additions) if you want a crisper bitterness. Keep fermentation temperatures steady and cool to maintain a clean lager character. If you cannot lager for several weeks, a cold crash and extended cold storage will still improve clarity and flavor.

Pilsner (lager) malt

German Munich malt (light)

Carapils (dextrin) malt

Acidulated malt (optional, to adjust mash pH)

Hallertauer Mittelfrüh (pellets)

Tettnang (or Saaz substitute) (pellets)

Hallertauer Mittelfrüh (pellets) - aroma/late addition

German lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830)

Yeast nutrient (optional)

Brew water (soft to moderate hardness; treated to ~50–70 ppm Ca)

Corn sugar (dextrose) for bottling

Irish moss or kettle finings (optional)

Campden tablet (optional, for chlorine removal)

Oskar German Blues Pils

NEW GLARUS SPOTTED COW

EARTH RIDER PALE ALE V.1

CASTLE DANGER CASTLE CREAM ALE

CIGAR CITY GUAYABERA CITRA PALE ALE

BENT BENT PADDLE TRAMPLED

SOUTH SHORE NUT BROWN ALE

Make Oskar German Blues Pils Recipe in just 168h . 4.7 Mama's% ABV Little 33 IBU

Oskar German Blues Pils Recipe

Descriptors

Tasting Notes

Food Pairings

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