So I brewed a Bavarian Pilsner. I’ve got a long running love of Pilsner style beer but all of my homebrew versions have basically come out….well….poor to be kind. Too bitter, not dry enough, just not good or crisp. This time I was a lot more precise. I’ve now learned quite a good deal over the years of brewing and went back to basics. I read the section addressing this style beer from Ray Daniel’s book, designing great beers. I built this recipe around the higher incidence of the yeast and hop choices for quality brews in the NHC winners.

Update from Brew Day:
The beer was right on gravity. I was extremely cautious and adjusted the hops for a slight shift in volume when testing gravity during the run-off. I feel like precision is what makes this beer great, so I’m adjusting rather than just going with what I had. I had to add additional hops and the recipe below reflects that.

Update from fermentation:
Fermentation appears to have gone very well.