Originally Posted by JayDubWill
Joe...looking at the grain bill a little closer i'm surprised you were using pale malt instead of German Pilsen malt which would be closer to style. Also, why the 90 minute boil? Is DMS a possiblilty with pale malt, or is it that all malt has DMS precursers but pilsen/pilsner malt just has a higher percentage? Anyways, just trying to exapand my knowledge and looking forward to brewing your recipe. I was stationed in Bad Aibling, about 90 minutes south of Munich for six years; Augustiner is my absolute favorite Helles. That is right after Hacker-Pschorr, Andechser, Weihenstephaner, Spaten, Paulaneer, Ayinger, oh never mind...I like them all.
I used to brew a lot of beers with mostly Pilsner malt but I never did care for the intense graininess I experienced. One day I was brewing a Standard American Lager but only had 4 pounds of Pilsner. I used that grain and finished the bill with 2-row.
That SAL won Best of Show out of 94 beers. I haven't looked back and have not brewed a lager with mostly Pilsner since. Several pounds of Pils gives you a bit of the classic Pils flavor and aroma without the graininess.
No reason for the 90 minute boil other than that's just how I roll. 90 minute mash and 90 minute boil. One reason may be that I like to add my hops after the hot break has been established. That means at least a 75 minute boil so I just go 90. No real need.
Love your "favorite" beer selection.
I'm not being cliche or silly when I say- than you for serving our country. My dad served in the Korean War from '50 to '54. I appreciate your efforts.