2 Helles With It
8.5# Weyermann Pilsner
0.25 oz Tettnang (4.2%) 60 minutes
0.5 oz Spalt (3.9%) 60 minutes
0.5 oz Spalt (3.9%) 30 minutes
0.5 oz Tettnang (4.2%) 30 minutes
Water adjustment with epsom salts and calcium chloride
Protein rest at 134
Rest at 141
Rest at 158
Decoct to mashout at 170
Aerated with pure O2 60 seconds
D-rest at 1.016.
Very pleased with how clear this beer is. The Vienna malt is really interesting--wasn't sure what to expect. Might try half a pound next time!
I normally don't brew german styles. The awesome name of this brew alone has inspired me to try. I can't Lager that cold though. Think it would be okay to ferment warmer? How warm is too warm?
I would use W-34/70 for this beer for fermentation temperature anywhere from 43-53 or so...as you go up more into the mid-50s, try S-23 instead if you are using dry yeast. Although at that temp and with that yeast, I would recommend my Fat Czech Pilsner recipe--really nice beer and everyone who tries it loves it (it's been aged a long time now).
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