Hopped Rye Pilsener

Lager means "to store" and the yeast of Southern Germany circa 1600 adapted to cool storage temperatures. Lagers range in color and strength and most styles are based on German or Austrian beers. Lagers require a low-temperature fermentation and are notably less fruity or spicy compared to ales.

Pilseners in Northern Germany seem to be a little more bitter and austere than the Czech versions they are based from, but there is plenty of overlap between the two. German Pilsener flavor has a crisp and smooth malt backbone laced with an herby (usually Hallertau) hop. The aroma is of clean malt and a good dose of those herbal hops. Balanced evenly, dry or sometimes even bitter, the finish is usually clean. Pilseners are brewed year round, but best enjoyed in warmer weather. They are great with a wide range of lighter foods. (Try it with a salad, seafood, or bratwurst.)

Milling pilsen and rye malts for the mash.

The normal gravity range for a German Pilsener is 1.044 -1.050 with an ABV range of 4-5%. The hop character is balanced on this beer and can range anywhere from 30-40 IBUs with color 3-4 L and attenuation crisp to dry.

Hopped Rye Pilsener Recipe

Hopped Rye Pilsener a reinterpretation of the classic German Pilsener lager beer. It's clean and crisp with plenty of fresh hop flavor. Extended cold conditioning gives smooth clean flavors. Make this beer in February and age until May /June or as long as you can resist the urge to pop the top.

100% Distilled water base and salts added back in to reach the Pilsen water profile.

Make sure to use an appropriate water profile for this style. Use the Bru'n Water Spreadsheet to calculate your water adjustments.

Christian Lavender is a father, husband, computer geek, beer writer and homebrewer in Austin, TX. He currently brews on Picobrew's Zymatic and enjoys styles ranging from hoppy barrel aged barley wine to funky sours. Follow Christian's brewing on