Pilsner reciepe critque
I sorta of went over board at the LHBS
Please critque my Pilsner 5.5 gallon
I want a german Pils but what ever reason bought the acid malt so now its an american pils
9 lbs 2 row Pale malt UK
1 lbs Cara Pils
1 lbs vienna malt
1 lbs acid wash
dough in 164 degrees with 4 gallons
mash 150 withHERMS ( continous vorlof (sp)
fly sparge at 170 ( iusually can work this from 45 min to 60 min)
untill I get apprx 7.25-7.5 in the kettle pre boil 1.042 og
2 oz Saaz 60 min
1 oz Saaz 15 min
60 minute boils or 90 min
post boil OG 1.057
2.5 l 830 starter
any ideas or opinions welcomed???
Brew day starts at 10 am
Acid malt doesn't really make it an American pils but have you experimented with water chemistry yet? If you mash pH is already low it may be detrimental.
And if you're looking for a German pils flavor you're not going to get it using UK pale malt. German pils malt adds a crisp character while UK pale adds bready character.
And what's the reasoning behind the camden tablet?
Haven't tested water but it is a hard water
I meant to say whirl floc tablet as a fining agent
The beer will be tasty, I'm sure, but to echo what Reno_eNVy said you need to use German ingredients if you want the beer to taste like a German beer. German pils malt and German noble hops are the best choices IMO. :mug:
I get in the LHBS family outside so scrambling scooping malt weighing and milling
I even took a list
I think I ended up with Paul US 2 row do we 'll see I sure I made beer
Yes I plan studying water profiles more now that I have temperatur
control and yeast starters down
Thanks to everyone for your input
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