Anybody have something close?
It is really hard to clone a particular Pilsner, because the recipes don’t have a huge amount of variation. Mostly/all German pilsner malt, solid dose of Hallertau to bitter, some additions close to the end of the boil, good process for fermentation/lagering etc… If you haven't done one I'd suggest picking a solid recipe and giving it a try, then adjust from there.
I just got 10 lbs of floor malted Weyermann Bohemian Pilsner malt from a friend, looking forward to trying it out by itself double decoction mash in a Czech Pilsner. For a beer that is so simple (SMaSH) and clean it is amazing how much more important the small decisions become, water profile, mash schedule, pH, fermentation temp etc...
Enter your email address to join: