Bryan Brews A Pilsner

I know a lot of what I blog about is weird/experimental beers, often brewed with weird organisms. But once in a while I do brew something normal. Like this German-style Pilsner that I am currently enjoying. Dry, crisp and refreshing, but with a little more in the “undercarriage” than you’d get with a light American lager. Also a dead-simple beer to brew, and utterly enjoyable in the heat of early summer. I’ve named this recipe after my favorite episode of the X-Files – Season 2, Episode 14 Die Hand Die Verletzt. Classic X-files “monster of the week” format, before they went all weird. As to why I named this beer after this episode…I was watching it while I created the recipe.

Recipe – Die Hand Die Verletzt Pilsner

Yep, this Pilsner is a SMaSH (single-malt and single-hop) beer, making it dead-easy to brew.


  • Volume: 20 L
  • IBU: 30
  • SRM: 3
  • OG: 1.049
  • FG: 1.010
  • ABV: 4.7%


4.75 kgPilsner Malt100%
55 gHallertauer Mittelfrueh, 4.40%, 60 min27.2 IBU
15 gHallertauer Mittelfrueh, 4.40%, 10 min2.4 IBU
15 gHallertauer Mittelfrueh, 4.40%, 0 min0 IBU
1 packetW-34/70 Saflager yeast


  1. Water was adjusted to 60 PPM Calcium, 100 PPM Sulfate, 45 PPM Chloride.
  2. Beer was mashed for 75 min at 65.0 C, and sparged to collect 32.5 L of pre-boil wort.
  3. Wort was boiled for 60 min, with Hallertauer Mittelfrueh added at 60 min, 15 min, and at flame-out. Whirflock was added alongside the 15 min hop addition.
  4. After the boil the wort was chilled to cellar temperature (~15 C) and the yeast pitched.
  5. The beer was fermented for 5 weeks at cellar temperature (15 C), swapping the blow-off tube for an airlock after ~1 week of fermentation.
  6. The beer was kegged and carbonated at 30 PSI for 24 hours, for ~2.4 volumes of CO2.

Tasting Notes – Die Hand Die Verletzt Pilsner

Die Hand Die Verletzt Pilsner in a glass
Die Hand Die Verletzt Pilsner In a “Glass”. Note, the haze is condensation – the beer is crystal clear!

Appearance: This beer pours pale straw in colour, effervescent, and with a creamy white head.

Aroma: Smells like beer – barley and traditional Germanic hops.

Flavour: Simple, crisp and clean. The main feature is a simple but full white-bread like malt note. The hop bitterness is present, but not as prominent as I would have preferred. The hop character is likewise present, but also subdued – earthy, herbal, and with a finish bordering on floral. The aftertaste is a bit of malt sweetness with hints of hop bitterness.

Mouthfeel: Dry, crisp and easily drinkable.

Overall: I will admit that while the malt-note is on-point, the hop character is not as strong as I had hoped for. This is closer to a helles, or even a light American lager (sans adjuncts) than a Bitburger or Lowenbrau. I would rebrew this recipe, but instead of doing SMaSH, I’d bitter with Warrior to 35-40 IBU, and increase the flavour and aroma hop additions by 5 to 10 g. That said, a major goal with this beer was to have a lower-ABV, easily drinkable beer for the early hot days of summer, and this beer fits that goal quite nicely.

Leave a Reply

Your email address will not be published. Required fields are marked *