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Old 03-05-2014, 03:31 AM   #51
crusader1612
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May 2012
Christchurch, New Zealand
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Have you though about using an alternative at 10 mins. Might add some depth of hop flavour. Just a thought.


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Old 08-27-2014, 12:29 AM   #52
doublehaul
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Oct 2011
nunya, xx
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Given the original recipe hop schedule - I added the IBUs from brewersfriend.com:
.75 saaz 5.8% @ 60min 14.91 IBUS
1.5 saaz 5.8% @ 30min 19.10 IBUS
1.0 saaz 5.8% @ 10min 7.21 IBUS
1.0 saaz 5.8% @ 0min 5.8 IBUS
Total IBUS - 41.22

My CZECH SAAZ are 3.1 AA - What do you think about this for adjustments:

1.5 saaz 3.1% @ 60min 15.94 IBUS
2.25 saaz 3.1% @ 30min 18.38 IBUS
1.75 saaz 3.1% @ 10min 6.74 IBUS
1.0 saaz 3.1% @ 0min 3.1 IBUS
Total IBUS - 41.06


6.5 oz seems like alot of hops for a pilsner! And actually - I only have 6 ozs so I'll have to lose 1/2 oz somewhere

 
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Old 09-04-2014, 08:37 PM   #53
barhoc11
 
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Dec 2010
Rochester Hills, MI
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I really want to make up this Pilsner but I don't want to deal with doing a double decoction mash. I have done it before and it took too long and everything I read says melanoiden malt is a suitable replacement.

Is it possible for me to simplify this recipe and do a single decoction type of deal where I put in my infusion water to get the grain up to 148F for 30 minutes and then take out grist and boil it to get me up to 158F for 30 minutes more? After this I would just drain the MLT and then sparge with regular water at 168F.

It seems like thre has to be a good compromise between the double decoction and using melanoiden malts but I am no expert on this subject so I figured I would ask.

EDIT: Changed 142F to 148F

 
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Old 09-01-2015, 11:22 PM   #54
phishie
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Sep 2008
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Quote:
Originally Posted by barhoc11 View Post
I really want to make up this Pilsner but I don't want to deal with doing a double decoction mash. I have done it before and it took too long and everything I read says melanoiden malt is a suitable replacement.

Is it possible for me to simplify this recipe and do a single decoction type of deal where I put in my infusion water to get the grain up to 148F for 30 minutes and then take out grist and boil it to get me up to 158F for 30 minutes more? After this I would just drain the MLT and then sparge with regular water at 168F.

It seems like thre has to be a good compromise between the double decoction and using melanoiden malts but I am no expert on this subject so I figured I would ask.

EDIT: Changed 142F to 148F
Did you ever do this? Looking at doing something similar myself.

 
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Old 02-23-2016, 10:24 PM   #55
jakenbacon
 
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Oct 2011
Glendale, AZ
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Beer came out great. Thanks for the recipe OP!
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Old 02-24-2016, 09:14 PM   #56
brew703
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Jul 2015
Outside of Nola, Looziana
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Quote:
Originally Posted by jakenbacon View Post
Beer came out great. Thanks for the recipe OP!
Did you make any changes? And would you make any changes next time?
I am brewing this on Saturday but using W34/70.
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Old 02-24-2016, 10:06 PM   #57
TrustyOlJohnson
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Jan 2013
Champaign, IL
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Quote:
Originally Posted by brew703 View Post
Did you make any changes? And would you make any changes next time?

I am brewing this on Saturday but using W34/70.

I cant speak for this recipe, however I make a pilsner with 10 lbs pilsner malt, 1 oz perle (60), 3/4 oz tettnang (15), 1/2 oz tettnang (1).. Mash for 4 hours at 148 and use 34/70 as my "go to" yeast.. I absolutely love that beer!! Have no desire to try any other yeast strain for this

 
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Old 02-25-2016, 06:15 PM   #58
jakenbacon
 
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Oct 2011
Glendale, AZ
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Quote:
Originally Posted by brew703 View Post
Did you make any changes? And would you make any changes next time?
I am brewing this on Saturday but using W34/70.
The only thing I changed was yeast, and I used WLP830. Other than that, I won't change a thing next time I brew it again. Good luck!

 
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