TrojanAnteater
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I had always wondered how Pilsner malt would work in an IPA, or really hoppy beer. Then I noticed Nugget Nectar uses Pilsner malt. So now I am really interested in trying this out, so I have a few questions for anyone to help out my process.
I am a partial masher, but would be using mostly extract for the Pilsner malt. Throughout listening to the Jamil Show I've learned you should boil at least 90 minutes for Pilsner malt to drive off the DMS.
1) Should I keep my boil kettle uncovered for the full 90 minutes to ensure the DMS can escape?
2) You can't do late extract additions with pilsner right? Cause it looks like obviously you need to have it all boil 90 minutes to drive off the DMS. But I just learned with my latest IPA that boiling pale malt extract for 60 minutes can really cause the beer to darken. I want this beer to stay pretty light. Are there any tips in regards to not scorching the Pilsner malt in a 90 minute boil?
3) For a Pilsner malt based IPA, what other grains do you think would work well in it between Vienna, Munich, Victory.... I am a big West Coast IPA type person so I want very little residual sweetness so the hops can shine, but I would like to add a touch of orange color. In this IPA I'm thinking I won't even be doing a patial mash, just extract and steeping, so what can I steep between Vienna, Munich, and Victory... I read conflicting things when it comes to steepability of certain specialty grains.
Are there any other considerations/tips anyone can give about using Extract Pilsner Malt that I couldn't find with simple google searches? (ie, unwritten rules of using pilsner extract, maybe?)
Thanks for any suggestions.
I am a partial masher, but would be using mostly extract for the Pilsner malt. Throughout listening to the Jamil Show I've learned you should boil at least 90 minutes for Pilsner malt to drive off the DMS.
1) Should I keep my boil kettle uncovered for the full 90 minutes to ensure the DMS can escape?
2) You can't do late extract additions with pilsner right? Cause it looks like obviously you need to have it all boil 90 minutes to drive off the DMS. But I just learned with my latest IPA that boiling pale malt extract for 60 minutes can really cause the beer to darken. I want this beer to stay pretty light. Are there any tips in regards to not scorching the Pilsner malt in a 90 minute boil?
3) For a Pilsner malt based IPA, what other grains do you think would work well in it between Vienna, Munich, Victory.... I am a big West Coast IPA type person so I want very little residual sweetness so the hops can shine, but I would like to add a touch of orange color. In this IPA I'm thinking I won't even be doing a patial mash, just extract and steeping, so what can I steep between Vienna, Munich, and Victory... I read conflicting things when it comes to steepability of certain specialty grains.
Are there any other considerations/tips anyone can give about using Extract Pilsner Malt that I couldn't find with simple google searches? (ie, unwritten rules of using pilsner extract, maybe?)
Thanks for any suggestions.