Skip to content

Perle Pils

My last lager of the summer season is going to be a German Pilsner. It's been a few years since I've brewed with Perle hops and I recall really liking their fresh taste so I've decided to give them a shot in this pilsner.

Brew day

Recipe Specifications
Recipe: Perle Pils
Date: 15 August 2021
Batch Size (fermenter): 24.00 L
Estimated OG: 1.044 SG
Estimated Color: 6.4 EBC
Estimated IBU: 34.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Finished water profile: Ca:28, Mg:3, Na:9, SO4:10, Cl:44

Amt         Name                                        Type          %/IBU         Volume   
29.51 L     Tesco Ashbeck                               Water         -             -
3.20 ml     Lactic Acid 80% (Mash)                      Water Agent   -             -
1.20 g      Calcium Chloride (Mash)                     Water Agent   -             -

4.31 kg     Weyermann Bohemian Pilsner (4.0 EBC)        Grain         97.0 %        2.81 L
0.13 kg     Weyermann Wheat Malt (3.9 EBC)              Grain         3.0 %         0.09 L

0.30 g      Calcium Chloride (Sparge)                   Water Agent   -             -
0.20 ml     Lactic Acid 80% (Sparge)                    Water Agent   -             -

20.00 g     Magnum [10.70 %] - Boil 60.0 min            Hop           8             24.5 IBUs
12.00 g     Perle [5.60 %] - Boil 15.0 min              Hop           9             3.8 IBUs
16.00 g     Perle [5.60 %] - Boil 10.0 min              Hop           10            3.7 IBUs
1.00 Items  Whirlfloc Tablet (Boil 7.0 mins)            Fining        11            - 
22.00 g     Perle [5.60 %] - Boil 5.0 min               Hop           12            2.8 IBUs

1.0 pkg     Munich Lager II (Wyeast Labs #2352-PC)      Yeast         13

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.44 kg
Name              Description                             Step Temperat Step Time 
Mash In           Add 24.51 L of water at 70.9 C          65.0 C        60 min   

Sparge: Dunk sparge with 5L of 75C water.

Brew day went off without any hitches. Pre-boil gravity was spot-on and post-boil OG was only a point off at 1.043.

I got it down to about 24C with my immersion chiller before putting it in the brew-fridge to cool down to 13.5C when I'll pitch the 2 litre starter of Wyeast 2352. That should happen early tomorrow morning with a bit of luck.

## Fermentation

Since this is my last lager of the season I don't need to overbuild the starter so it's 'only' two litres this time.

I added my mostly decanted starter of the 2352 yeast to the wort at about 8:00am yesterday and by late in the evening there were early signs of bubbling. By this morning it's off at full speed so everything seems to be in order. The CO2 produced during fermentation is being used to purge the corny that I'll package it in.


It's been 3 weeks in the fermenter with the first 5 days or so at 13.5C and then I let it rise of its own free will up to 17.5C where it's now finished after 3 weeks in all.

I sort of had an FG of 1.007 in mind for this and that's where it's finished (after adjusting +1 point for my finishing hydrometer) for an ABV of 4.7%.

Tasting notes

After a good month or so conditioning I've started to pull pints from this keg. Here's a photograph taken during the last of the warm weather that we've had during 2021.

THe flavour notes that I get from this Pilsner are bright, fresh, grassy, herbal and a little floral. I dont get much of the mint that Perle is reputed to provide. I do find it very well balanced against the sweet, honey pilsner malt.