Pilsner reciepe critque

Hi Everybody

I sorta of went over board at the LHBS
Please critque my Pilsner 5.5 gallon

I want a german Pils but what ever reason bought the acid malt so now its an american pils

9 lbs 2 row Pale malt UK
1 lbs Cara Pils
1 lbs vienna malt
1 lbs acid wash

dough in 164 degrees with 4 gallons

mash 150 withHERMS ( continous vorlof (sp)

fly sparge at 170 ( iusually can work this from 45 min to 60 min)

untill I get apprx 7.25-7.5 in the kettle pre boil 1.042 og

2 oz Saaz 60 min
1 oz Saaz 15 min
camden tablet

60 minute boils or 90 min

post boil OG 1.057

2.5 l 830 starter


any ideas or opinions welcomed???

Brew day starts at 10 am

Acid malt doesn't really make it an American pils but have you experimented with water chemistry yet? If you mash pH is already low it may be detrimental.

And if you're looking for a German pils flavor you're not going to get it using UK pale malt. German pils malt adds a crisp character while UK pale adds bready character.

And what's the reasoning behind the camden tablet?

Haven't tested water but it is a hard water

I meant to say whirl floc tablet as a fining agent

artyusmc said:

Haven't tested water but it is a hard water

I meant to say whirl floc tablet as a fining agent

Click to expand...

As an all-grain brewer, especially one who does light lagers, you should have knowledge of your water's brewing ion contents. Generally you would at least want to dilute hard water to get the alkalinity down for these beers. Do yourself a favor and look at the water information in HBT's Brewing Science section. Lots of good stuff there.

The beer will be tasty, I'm sure, but to echo what Reno_eNVy said you need to use German ingredients if you want the beer to taste like a German beer. German pils malt and German noble hops are the best choices IMO.

Agreed

I get in the LHBS family outside so scrambling scooping malt weighing and milling
I even took a list

I think I ended up with Paul US 2 row do we 'll see I sure I made beer

Yes I plan studying water profiles more now that I have temperatur
control and yeast starters down

Thanks to everyone for your input

Sorry