Blueprintb0020001-0000-4000-8000-000000000001
Prost Pilsner Clone
// REFERENCE_ONLYGerman Pils (North German-style Lager)
SRM
3
Recipe & library
Estimated ABV4.9%
Estimated IBU35Calculated
Estimated OG1.048
Estimated FG1.009
SRM3
Batch5gal
Efficiency72%
Boil90min
DIFFICULTY
6/ 10
MODERATECreated Jun 28, 2026, 4:31 AMLast updated Jul 15, 2026, 2:47 PM
Technical Requirement
Active Temperature Control Required. This strain (W-34/70) requires precise sub-ambient cooling for clean results. Fermenting above 59°F will produce esters and diacetyl.
Pitch Window
48–59°F
Style Category
BOTTOM-FERMENTED LAGER
Equipment Prerequisites
Fermentation Chamber
Capable of holding 48–59°F (9–15°C) continuously for 2+ weeks
Digital Temperature Controller
e.g. Inkbird ITC-308 or Ranco — ±1°F precision required for W-34/70
Patience (43+ Days)
Minimum 4 weeks cold conditioning; 6–8 weeks for optimal clarity and malt expression
Increased Pitch Rate
Lager yeast requires 2× standard pitch rate — use 2 packs or prepare a 2L starter
TOTAL 43 DAYS· from stages·5 STAGES·RANGE 35–62°F· from stages
d0
d1
d8
d13
d15
01
Pitch cold
Chill wort to 48–50°F before pitching. Oxygenate well. Hold at pitch temperature for first 24 hours while fermentation initiates.
48–50°F
1d · 2%
02
Primary fermentation
Raise to 52–54°F after lag phase. Main fermentation; expect strong CO2 activity. Keep temperature stable — swings will introduce off-flavors.
52–54°F
7d · 16%
03
Finish fermentation
Raise to 56–58°F to finish out residual fermentables. Gravity should be approaching or at terminal.
56–58°F
5d · 12%
04
Diacetyl rest
Raise to 60–62°F for 2 days. Allows yeast to reabsorb diacetyl precursors. Do not skip — lager yeast produce diacetyl and need the warm rest to clean it up.
60–62°F
2d · 5%
05
Lagering / cold conditioning
Drop temperature 2–4°F per day to 35–40°F. Lager for a minimum of 3 weeks; 4–6 weeks preferred for maximum crispness and clarity. Yeast and haze particles drop out during this phase.
35–40°F
28d · 65%
- 9.75 lb
Weyermann Premium Pilsner
Base malt — 100% Pilsner grist; no crystal, Munich, or adjuncts in the canonical version
1.7°L · 100.0% of bill
| # | °L | Malt / Adjunct | Grain amount | % of Bill | ||
|---|---|---|---|---|---|---|
| 01 | Weyermann Premium PilsnerBase malt — 100% Pilsner grist; no crystal, Munich, or adjuncts in the canonical version | 9.75lb | 100.0% | |||
| Total Grain Bill | 9.75lb | |||||
Bittering (1)
Flavor (1)
Aroma (3)
- Bittering1.25 oz
Hallertau Mittelfrüh
60 min · +20 IBU
- Flavor0.75 oz
Tettnanger
30 min · +7 IBU
- Aroma0.75 oz
Spalter Select
15 min · +5 IBU
- Aroma0.5 oz
Hallertau Mittelfrüh
10 min · +2 IBU
- Aroma0.5 oz
Tettnanger
5 min · +1 IBU
| # | Type | Hop Variety | Time | Amount | IBU | |
|---|---|---|---|---|---|---|
| 01 | Bittering | Hallertau Mittelfrüh | 60 min | 1.25oz | +20 IBU | |
| 02 | Flavor | Tettnanger | 30 min | 0.75oz | +7 IBU | |
| 03 | Aroma | Spalter Select | 15 min | 0.75oz | +5 IBU | |
| 04 | Aroma | Hallertau Mittelfrüh | 10 min | 0.5oz | +2 IBU | |
| 05 | Aroma | Tettnanger | 5 min | 0.5oz | +1 IBU | |
| Totals | 3.75oz | Boil: 35 Post-boil est: — Total est: 35 | ||||