My goal for this recipe was to picture what BMC would do to mass produce, market, and sell Pilsner Urquell in America.
5# German Pilsner Malt
2# Flaked Corn
1# Cara Pils Dextrin
1# Flaked Rice
1 oz Hallertau 4.6% 60 min
1 oz Hersbrucker 2.4% 10 Min
Wyeast (Forgot the number) Bohemian Lager Yeast
Calculated OG 1.042
Calculated FG 1.012
Calculated IBU's 22
Estimated Color 3.3 SRM
4% ABV
I went with a lower IBU:Gravity ratio that with Style guidelines call for because I don't have soft water and I'm told part of the reason PU can have its 35 or so IBU's is that the soft water makes the bitterness more pallatable.
The rice and corn went in because.... well, that just seems like what BMC would do. Has anyone mashed with Corn, rice, and pilsner malt? Is there a potential clash of flavor?
This is the first time I'm doing a lager with fermentation temperature control.
Has anyone used this yeast? I wanted to ferment around 45. What have you fermented at and how low can you go with this yeast without making them dorment?
Your help is awesome!
5# German Pilsner Malt
2# Flaked Corn
1# Cara Pils Dextrin
1# Flaked Rice
1 oz Hallertau 4.6% 60 min
1 oz Hersbrucker 2.4% 10 Min
Wyeast (Forgot the number) Bohemian Lager Yeast
Calculated OG 1.042
Calculated FG 1.012
Calculated IBU's 22
Estimated Color 3.3 SRM
4% ABV
I went with a lower IBU:Gravity ratio that with Style guidelines call for because I don't have soft water and I'm told part of the reason PU can have its 35 or so IBU's is that the soft water makes the bitterness more pallatable.
The rice and corn went in because.... well, that just seems like what BMC would do. Has anyone mashed with Corn, rice, and pilsner malt? Is there a potential clash of flavor?
This is the first time I'm doing a lager with fermentation temperature control.
Has anyone used this yeast? I wanted to ferment around 45. What have you fermented at and how low can you go with this yeast without making them dorment?
Your help is awesome!