1Mainebrew
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Pilsner and Hallertau
Or
Pilsner and Tettnang?
Which yeast?
Or
Pilsner and Tettnang?
Which yeast?
SMaSH Lager
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Hallertauer and tettnanger are so close that to me that are indistinguishable, so use whichever you have!
Are you doing a decoction?
Pilsner malt is pretty light flavored- I'm thinking with a noble hop and all pilsner malt that you've got a kolsch-ish beer.
Are you doing a decoction?
Pilsner malt is pretty light flavored- I'm thinking with a noble hop and all pilsner malt that you've got a kolsch-ish beer.
1Mainebrew
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I have both, so I didn't know which would be better. I've never done a decoction mash, but I can give it a go. I was hoping to go for more of a German Pils kind of lager than a kolsch. Any other suggestions to make that happen? Thanks a bunch.
Btw, what should my temperature rests be for a decoction?
Btw, what should my temperature rests be for a decoction?
blackwaterbrewer
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make a starter and do at least one decoction. dont forget the diacetyl rest.
1Mainebrew
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Absolutely. I was looking for suggestions about the recipe mostly. But with the decoction, should I mash in at 122, then pull a decoction to get up to ~148? Then pull another decoction for mash out before sparging? Correct me if I'm wrong. Also, how thick should I mash if pulling a decoction mash?
For a pilsner type beer, I'd recommend 100% pilsner malt and saaz hops. I don't have my recipe/mash schedule in front of me, but it seems to me I did something like: 131/149/158/mashout.
There are two good yeast strains I'd consider. One is the Czech Budvar strain, the other is the Pilsner Urquell strain.
There are two good yeast strains I'd consider. One is the Czech Budvar strain, the other is the Pilsner Urquell strain.
1Mainebrew
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Thanks Yooper, I can always count on good advice from you. Which yeast strain of the two would be your go-to for a pilsner? I'll pick of the saaz and go from there.
How thick a mash should I have again? and how long at each rest?
Thanks
I think I did 1.33 quarts/pound and did the protein rest as a short (20 minute) rest. I did a Hochkurtz double decoction for the saccrification rests.
For a BoPils, I think the Urquell strain would be the best.
