Ingredients with Measurements:
- 8 lbs Pilsner malt
- 1 lb Munich malt
- 1 oz Hallertau hops (60 minutes)
- 1 oz Tettnang hops (30 minutes)
- 1 oz Saaz hops (5 minutes)
- 1 package of German lager yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Heat 3 gallons of water in the mash tun to 165°F.
2. Add the Pilsner malt and Munich malt to the mash tun and stir well.
3. Let the mixture rest for 60 minutes at 152°F.
4. Sparge with 3 gallons of hot water at 170°F.
5. Bring the wort to a boil and add the Hallertau hops.
6. Boil for 30 minutes and add the Tettnang hops.
7. Boil for another 25 minutes and add the Saaz hops.
8. Boil for another 5 minutes and turn off the heat.
9. Cool the wort to 50°F and transfer it to the fermentation vessel.
10. Pitch the German lager yeast and let it ferment for 2 weeks at 50°F.
11. Transfer the beer to a secondary fermentation vessel and let it age for 2 more weeks.
12. Bottle the beer with priming sugar and let it carbonate for 2 weeks.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 50°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 150
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 0 g
Substitutions for ingredients:
- Pilsner malt can be substituted with pale malt
- Munich malt can be substituted with Vienna malt
- Hallertau hops can be substituted with Perle hops
- Tettnang hops can be substituted with Spalt hops
- Saaz hops can be substituted with Styrian Goldings hops
- German lager yeast can be substituted with Czech Pilsner yeast
Variations:
- Add 1 lb of honey to the boil for a honey Pilsner
- Dry hop with 1 oz of Cascade hops for a hoppy Pilsner
- Add 1 lb of rye malt for a rye Pilsner
Tips and tricks:
- Use a pH meter to ensure the mash pH is between 5.2-5.5
- Oxygenate the wort before pitching the yeast
- Use a blow-off tube during fermentation to prevent overflow
Storage instructions:
- Store the beer in a cool, dark place at 40-50°F
- Shelf life: 3-6 months
Reheating instructions:
- Serve cold at 40-45°F
Presentation ideas:
- Serve in a tall Pilsner glass
- Garnish with a lemon wedge
Pairings:
- German sausages
- Soft pretzels
- Sauerkraut
Suggested side dishes:
- German potato salad
- Red cabbage slaw
- Spaetzle
Troubleshooting advice:
- If the beer is too sweet, increase the bitterness by adding more hops
- If the beer is too bitter, decrease the bitterness by adding less hops
- If the beer is cloudy, use a fining agent like gelatin or Irish moss
Food safety advice:
- Sanitize all equipment before use
- Use a thermometer to ensure proper temperatures are reached during brewing
Food history:
- Münchner Pils is a style of beer that originated in Munich, Germany in the mid-1800s. It is a light, crisp, and refreshing beer that is brewed with Pilsner malt and German hops.
Flavor profiles:
- Münchner Pils has a light body, golden color, and a moderate bitterness. It has a clean, crisp, and refreshing taste with a subtle hop aroma.
Serving suggestions:
- Serve as a refreshing beer on a hot summer day
- Pair with traditional German cuisine
Related Categories
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Region: German
Taste: Bitter, Hoppy, Malty, Crisp, Refreshing