Just curious; did you use a Pils recipe based on mine from the recipe database? We had a chat about the philosophy and methods for true Pilsners in the past and I hope that has helped you. You seem to have picked up on brewing German styles quite well. Congrats on the medals!
Cheers,
TB
Hey Tiber
Reading your Pils recipe sure was useful and looking at it again very similar to my own.
The grain bill is unsurprisingly similar as you would expect in a Pils. Not a whole lot of wiggle room in what can essentially be a single malt recipe. A smidge of melanoiden and acid malt (I use some in near every recipe owing to my full volume mashing)
Same
yeast too. I bought a vial of WLP833 and used it for all my lagers till it eventually crapped out on me after 5 batches. This Pilsner was the last batch I made with it. Really like that yeast.
I made another Pils with 34/70 and it's not as good I think. No Melanoiden malt on that one but did use a single decoction. Still a tasty beer.
As with all my lagers I used a
step mash. (Just infusions to full volume this time followed by a direct heating to mash-out)
Not sure how that compares to your profile. I targeted pH 5.45 which is also similar (probably the same within the margin of error) to your own.
The
hop bill was similar to yours but I used a mix of Hallertauer and Saaz. The Saaz really worked well which is surprising given that it's not typical of the style.
Water was built from 90% RO.
My
fermentation profile was different to yours. I kegged it
three weeks after brewing. Lagered at 1C till it was ready. (4 weeks lagering IIRC and it had hit its stride)
OG and FG were identical to yours. 1.047 and 1.008 respectively
In short. I learned a ton from your great recipe and the many gems of knowledge you have thrown around in HBT especially WRT brewing lagers and lighter beers. Thanks again mate.