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

A refreshing, pale golden pilsner with a clean taste perfectly balanced with hints of barley malt, subtle bottom fermenting yeast tones and mild hoppy bitterness.

Heat 18 L of brewing water to 74°C. Mash in the crushed grains (pilsner, Vienna, Carapils) to reach a stable mash temperature of 64°C. Hold (rest) at 64°C for 60 minutes for a moderately fermentable wort that yields a crisp, dry pilsner profile. Perform gentle stir every 10–15 minutes to ensure even temperature and conversion.

Mash

After 60 minutes, raise mash to 76°C for 10 minutes (mash out) to stop enzymatic activity and improve lautering.

Mash Out

Sparge with additional heated water (to collect total pre-boil volume of approximately 24–25 L) at 75–78°C until you collect roughly 23–25 L of wort. Aim to collect enough to end the boil with ~20 L (accounting for boil-off).

Sparge

Bring the wort to a vigorous boil and add 20 g Hallertau Mittelfrüh at the start of the 60-minute boil (60 minutes remaining). This provides a mild, clean bitterness typical of a pilsner.

Boil - Bittering Addition

With 10 minutes left in the boil, add 15 g Saaz or Tettnang hops. Also add Irish moss or Whirlfloc (1 tsp) at 10 minutes if using, to aid clarity.

Boil - Flavour/Aroma Addition

Turn off heat at the end of the 60-minute boil. Add 10 g Saaz/Tettnang directly to the hot wort for a whirlpool/hop stand (whirlpool at ~80°C) and let steep for 15–20 minutes to extract delicate aroma without excessive bitterness.

Late/Whirlpool Addition

Cool the wort rapidly to 10–12°C (lager pitching range) using an immersion chiller or other method. Transfer to a sanitized fermenter, minimizing oxygen pickup.

Cool Wort

Aerate the wort gently (oxygenate to ~8–10 ppm) and pitch the bottom-fermenting lager yeast. If using a dry yeast or a small pack, prepare a starter or rehydrate per manufacturer instructions for a healthy pitch.

Pitch Yeast

Ferment at 10–12°C for 7–10 days until activity slows and gravity approaches ~1.012–1.014 (or roughly 60–75% attenuation depending on yeast). Monitor gravity to track progress.

Primary Fermentation

Raise temperature to 16–18°C for 2–3 days to allow the yeast to clean up any diacetyl or off-flavors.

Diacetyl Rest

After the rest, crash-cool to 0–2°C and lager (cold-condition) for 3–6 weeks to develop clarity and a clean, rounded profile. Longer lagering (6–10 weeks) yields a cleaner pilsner.

Lagering/Cold Conditioning

If bottling: dissolve 120 g corn sugar (priming sugar) in 250 ml boiling water, cool, and gently mix into the conditioned beer before bottling to target ~2.4–2.6 volumes CO2 (typical for pilsners). Bottle and store at room temperature for 2 weeks to carbonate, then cold-condition for another week before drinking. If kegging: force carbonate to ~2.4–2.6 vols CO2 at 2–4°C or naturally carbonate in keg by adding measured CO2.

Carbonation and Bottling/Kegging

If desired, filter or use fining agents to clarify further. A small Campden tablet (0.5 tablet) can be used to remove chlorine from water before mashing if needed (crush and dissolve in mash/sparge water and discard solids).

Optional Clarification and Stabilization

Serve cold (6–8°C) in a clean pilsner glass. Expect a pale golden color, a clean malt-forward profile with mild noble hop bitterness and subtle lager yeast character.

Serving

Pilsner (Pils) malt - base

Vienna malt

Carapils/Dextrine malt

Hallertau Mittelfrüh (bittering)

Saaz or Tettnang (aroma)

Saaz or Tettnang (late/whirlpool aroma)

Bottom-fermenting lager yeast (e.g., Wyeast 2124/White Labs WLP830 or Saflager S-23)

Water (brewing)

Irish moss or Whirlfloc (optional, for clarity)

Priming sugar (if bottling) - corn sugar

Campden tablet (optional, for water)

Warstiner Pilsner

Make Warstiner Pilsner Recipe in just 24h . A refreshing, pale golden pilsner with a clean taste perfectly balanced with hints of barley malt, subtle bottom fermenting yeast tones and mild hoppy bitterness.

Warstiner Pilsner

Descriptors

Tasting Notes

Food Pairings

You might also like