Joeneugs
Well-Known Member
I've been accepted in the master homebrewer competition by pilsner urquell in San Francisco this year. I think I got in over my head since I've never done a lager before let alone a Bo pils, not to mention the few kinks I'm still working out in my new all grain system. I know... What was I thinking, right?
Anyway, I have a dedicated fridge with a temp controller for lagering so that's not an issue. My questions are about chemistry more than anything.
I'm using 100% weyermann floor malted bohemian pilsner malt. Since its pretty well modified, I plan on doing an enhanced double decoction to minimize the protein rest. (Thanks to Kaiser for the great articles and videos). I also plan on using distilled water adjusted with a little calcium chloride. Should I adjust the water beforehand or wait and check the pH of the mash during the acid rest and adjust as needed?
At what point should I check the pH anyway, and what is the best way to do this for the style? Lactic acid? Acid malt addition? More calcium?
On a side note, I would like to try 2 batches 2 weeks apart. Would it be bad if I keep the first batch at 50 degrees F for the first two weeks of lagering while the second one ferments?
Thanks for all the great insights on this forum!
Anyway, I have a dedicated fridge with a temp controller for lagering so that's not an issue. My questions are about chemistry more than anything.
I'm using 100% weyermann floor malted bohemian pilsner malt. Since its pretty well modified, I plan on doing an enhanced double decoction to minimize the protein rest. (Thanks to Kaiser for the great articles and videos). I also plan on using distilled water adjusted with a little calcium chloride. Should I adjust the water beforehand or wait and check the pH of the mash during the acid rest and adjust as needed?
At what point should I check the pH anyway, and what is the best way to do this for the style? Lactic acid? Acid malt addition? More calcium?
On a side note, I would like to try 2 batches 2 weeks apart. Would it be bad if I keep the first batch at 50 degrees F for the first two weeks of lagering while the second one ferments?
Thanks for all the great insights on this forum!