- pilsner malt (3.5EBC) 3.70kg, 8.1lb, ~92%
- vienna malt (7.5EBC) 0.30kg, 0.7lb, ~7.5%
- acidulated (3.5EBC) 0.03kg, 1oz, ~0.5%
Mash (thin, water-to-grist ratio ~3.5):
- 137F dough in
- 145F 45'
- 162F 30'
- 168F 5' mash out
- Hallertauer Tradition 5.2% a-a 1oz for 60'
- Hallertauer Tradition 5.2% a-a 0.3oz for 20'
- 1tsp irish moss for 10'
Two stage fermentation, although this can be done traditionally, with hot fermentation and 2 weeks lagering @35F. Rack to secondary after
the fermentation is complete, the above mash schedule should give you FG of 1,008-1,010. Above numbers assume the efficiency of ~80%.
The result is clear and crisp beer, with very delicate malt aroma, nearly no hop aroma. The WY2565 will give some winey notes, may be substituted with WY1007 German Ale yeast to get cleaner taste at the cost of longer maturation (6 weeks vs. 4 weeks).
Vienna malt can be substituted with light munich malt, this will give slightly more bready character - or you can skip it (100% pilsner malt) to get more crisp beer. Hop addition only for bitterness and flavor: Hallertau, Spalt, Tettnang, even Saaz or Styrian Goldings will do.
If you plan the beer with even lower FG (~1,044 or less), adjust rest times - shorten the rest at 145F to 30', as lighter beer will have too flat taste.