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**Braufessor** · 11-03-2012, 02:12 PM

I am brewing a pilsner and was planning on using the "yellow bitter" profile. Yes? No? Better suggestions?

Thank you

***Yooper*** · 11-03-2012, 02:47 PM

For a Bohemian pilsner, I use 100% RO water. For a German pilsner, I might use a bit of calcium chloride, but not sulfate. I found that noble hops taste a bit harsh to me when using water with sulfate in it. It's just personal preference I'm sure.

**Braufessor** · 11-03-2012, 02:55 PM

Sulfate was my main question. Comps. have come back with "great malt character but need more hop presence." Wondering if yellow bitter profile would accentuate that. I only used 3 additions of hops, so maybe just "more" hops - perle at 60, sazz at 30, sazz at 15. 1 ounce each in 5 gallons. Maybe just throw in a couple more ounces of sazz right at the end? So, your bopils you just go 100% RO, no additions?

***Yooper*** · 11-04-2012, 12:22 AM

Quote:

Originally Posted by Braufessor

Sulfate was my main question. Comps. have come back with "great malt character but need more hop presence." Wondering if yellow bitter profile would accentuate that. I only used 3 additions of hops, so maybe just "more" hops - perle at 60, sazz at 30, sazz at 15. 1 ounce each in 5 gallons. Maybe just throw in a couple more ounces of sazz right at the end? So, your bopils you just go 100% RO, no additions?

Yes, BoPils is 100% RO now. I have added a bit of calcium chloride and gypsum in the past, but found some advice from AJdeLange, and decided to go 100% RO with great results.

**Braufessor** · 11-04-2012, 12:09 PM

Thanks yooper - I am going to be brewing two pilsners over the next month, I think I will try one with 100% RO and one with RO plus some minor additions.