Originally Posted by mbobhat
I'm just curious why you're going with Pilsner instead of two row. Wouldn't that make it extra sweet with the 2lbs dextrine malt also? I understand that saaz is in a lot of lagers with pilsner though.
Truth is I bought a large bag of weyerman pilsner and made a too sweet batch trying to sub for two row in an ipa. I've got a bag of pale malt now, but am still learning how to use pilsner.
Good questions. The type of pilsner malt I use is two row. You might be thinking of the 6 row pilsner malts that Bud uses. Basically, the only difference between these two is the srm value. In other words I wanted as low an arm value as I could use to slow for the color of the aromatic malts to shine through.
The Cara pils malt is an old habit of mine strictly for the foam and foam retention. If you'll note the long and relatively low temp mash schedule will also make this beer lighter bodied.
The malt you used from Weyerman is awesome malt and I'm guessing the srm value from that was 1-2. If you noticed it was too sweet, it may have been something in the mashing process,but to be sure we'd have to look at you mash schedule and brain bill as well. But I can promise you a lightly kilned malt shouldn't give you the residue sweetness you experienced. Rather residule sweetness comes from malts kilned in a different fashion, like the crystal malt families. There the sugars are caramelized and the polymer chains are too long to be digested by regular brewing yeast. I'd be happy to look at your brewing process to see what might have happened.
Btw saaz is a great noble hop and I use it in all its uses and stages.