Weyermann Pilsner Malt is a classic German base malt made from high-quality malting barley and designed to provide a clean, dependable foundation for a wide range of beer styles. Its pale color, high enzymatic activity, and delicate malt character make it especially well suited for pale lagers, Pilsners, Belgian ales, wheat beers, and other recipes where a bright wort and refined malt profile are desired.
Taste & Character
Expect a clean, malty-sweet character with subtle honey notes and a soft grainy depth that supports rather than overwhelms the finished beer. Its very pale color allows brewers to build light-colored beers while maintaining a recognizable malt backbone and excellent drinkability.
Where It Shines
This is an exceptionally versatile base malt and an excellent choice for German Pilsners, Munich Helles, pale lagers, Kölsch-style ales, Belgian Golden Strong Ale, Tripel, wheat beers, pale ales, IPAs, and many other light and dark beer styles. Its restrained flavor also gives specialty malts, hops, and fermentation character room to remain expressive.
Weyermann recommends it for use at up to 100% of the grist, making it equally useful as the sole base malt in a traditional lager or as the foundation of a more complex grain bill.
Role in the Brewhouse
Weyermann Pilsner Malt offers high enzyme activity and strong extract potential, providing the diastatic power needed for reliable starch conversion in an all-grain mash. Its low color makes it particularly useful when maintaining a pale wort is important.
- Package Size: 25 kg (55 lb)
- Malt Type: German Pilsner base malt
- Color: 1.4-2.1 °L – 2.5-4.5 EBC
- Protein: 9-12% dry basis
- Extract: Minimum 80.5% dry basis
- Moisture: Maximum 5%
- Enzyme Activity: High
- Recommended Usage: Up to 100% of the grist
- Manufacturer: Weyermann Specialty Malts
- Country of Origin: Germany
Brewer’s Guidance
Use this malt whenever you want a pale, highly fermentable base with a clean German malt character. It performs especially well in recipes where fermentation character, noble hops, or delicate specialty malts should remain clearly defined.
For traditional pale lagers and Pilsners, it can make up the entire grist. In ales, wheat beers, Belgian styles, and hop-forward recipes, use it as a clean base that provides fermentable extract without adding excessive color or heavy malt flavor.
Store the unopened sack in a cool, dry location protected from moisture and excessive heat. Weyermann specifies a minimum shelf life of 24 months when unopened and properly stored between 32 °F and 86 °F.
