German Pilsner: The Northern Bite

When the golden Pilsner style migrated from Bohemia (Czech Republic) to Northern Germany, it changed. The water in Northern Germany contained sulfates. The result was a beer that was drier, crisper, and lighter in body than its Czech cousin. Known simply as “Pils” in Germany, it is the most popular beer style in the country (e.g., Bitburger, Warsteiner, Jever).

1. German Pils vs. Czech Premium Pale Lager

Feature	German Pils	Czech Pilsner (Bohemian)
Finish	Very Dry (High Attenuation)	Malty & Round (Slightly Sweet)
Hops	High Bitterness, Herbal/Floral	Softer Bitterness, Spicy (Saaz)
Water	Sulfates present (Crisp)	Very Soft (Round)
Carbonation	High	Low to Moderate
Diacetyl	None (Unacceptable)	Low levels acceptable (Buttery)

2. Ingredients

The Malt

German Pilsner Malt: 100%. That’s it.
Quality: Use the highest quality malt you can afford (Bestmalz, Weyermann). In a beer this naked, there is nowhere to hide cheap ingredients.

The Hops

Varieties: Hallertau Mittelfruh, Tettnang, Spalt, Perle.
Bitterness: Aggressive (30–45 IBU). A “Jever-style” Pils can go even higher.
Timing: Unlike the Czechs who add hops continuously, German brewers focus on a clean bittering charge and a flavor charge at 10-15 minutes.

The Yeast

Strain: WLP830 (German Lager) / Wyeast 2124. This is the Weihenstephan 34/70 strain. It is the most used lager yeast in the world for a reason.

3. Water Chemistry

Sulfate: Boost your sulfates to 100–150 ppm to accentuate the hop bite and dryness.
Calcium: 50–75 ppm.
pH: Ensure a mash pH of 5.2–5.4.

4. Recipe: “Northern Light” Pils

Batch Size: 5 Gallons (19 Liters)
OG: 1.046
FG: 1.008
ABV: 5.0%
IBU: 35
SRM: 3

Grain Bill

4.5 kg (10 lbs) German Pilsner Malt
0.11 kg (4 oz) Acidulated Malt (for pH adjustment)

Hops

30g (1 oz) Magnum (12% AA) @ 60 min (Clean bittering)
30g (1 oz) Hallertau Mittelfruh (4% AA) @ 10 min
30g (1 oz) Hallertau Mittelfruh (4% AA) @ 0 min

Yeast

SafLager W-34/70 (2 packets) - Rehydrate for best results.

Instructions

Mash: Step mash is traditional, but a single infusion at 64°C (148°F) works well. We want a very fermentable wort.
Boil: 90 minutes vigorously to drive off DMS (cooked corn flavor).
Ferment: 10°C (50°F).
Diacetyl Rest: Raise to 16°C for 2 days. German Pils must be free of diacetyl.
Lager: 4-6 weeks at 1°C. Clarity must be brilliant.

5. Serving

Glassware: The Pilsner Flute (Pokal). Tall, slender, and footed. It showcases the straw color and the stream of bubbles.
Pour: A traditional German pour (“The 7-Minute Pour”) involves pouring in stages to build a massive, dense head that stands above the rim like a meringue.

Conclusion

Brewing a perfect German Pils is the ultimate technical challenge. It requires perfect water, perfect fermentation, and perfect sanitation. If you can brew this, you can brew anything.