Originally Posted by jekeane
Looking at trying this with a pre made pilsner wort from a local brewery for a brew day they are sponsoring. If the wort was 100% pilsner is there anything you might do extract or specialty grain wise to draw it closer to your creation or possibly in a new direction? Also what does FWH stand for on your first hop addition listed? Thanks!
Since this beer finishes so dry the stars of this recipe are the hops and yeast, so a 100% pils wort should be fine. You could heat the wort up to 150 and steep .5 pounds of crystal 20 for 20 or 30 min for color and a little sweetness. You could also sub a pound of a darker Belgian candi sugar(Amber maybe) for the first pound of the clear syrup.
FWH stand for First Wort Hop. As you drain your mash tun you add the hops and let them steep while you sparge. It is suppose to give you a smoother bitterness and add to the hop flavor. In your case you can add them as you are heating your wort to a boil.
If you brew this please let me know how it turns out!
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