It is a known fact that pilsner lagers are the most difficult to brew for homebrewers. For the last 4 yours I did an attempt every year to brew a "simple", "supermarket", pilsner type lager. Never to my own satisfaction. The pilsner usually ends last of all my beers I send to a competition. It is perceived as too sweet or with a harsh bitterness. Could you please share your experiences and give advice on the following topics:
All suggestions are appreciated.
- Water: Our tapwater is of average hardness. For pilsner one needs soft water. Practical suggestions?
- Final gravity: I reach 1009 with all grain, and 1007 with the help of 8% sugar. What to aim for?
- Yeast: I currently use the well-praised Saflager W34/70 dry yeast.
- Malt: I currently use pilsner malt + 7-10% cara pils (5 EBC) + last time sugar.
- Lager temperature: Currently 10 C (50 F) while fermenting, hopefully dropping to 0 C (32 F). I have a large vessel in an unheated barn, so it all depends on the wheather.
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All suggestions are appreciated.