German Pilsner Help

[stephenlaplaca]

I have an issue with my German Pilsner that I need some help with.

First here is the Grain bill that I used:
8lbs 8 oz of Pilsner German
10.2 oz Cara-Pils
1 oz of Saaz 60 min
1 oz Belma 15 min
2L starter of WLP800
90 minuet boil.
Primary Fermenter 15 days-ish at 54 degrees
Secondary Fermenter 3 days-ish at 65 degrees
Lager in the Keg for 3 months at 35 degrees

Problems: It was never this cloudy. I know that lagering is suppose to help with the clarity of the beer. It did not. Any ideas?
There is no taste to this beer. Again, it tasted fine before lagering.

Why would the beer be so cloudy and what happen to the taste? I would like to make a pilsner, but all the waiting to find out if it taste good is too much.

Any help is much appreciated

 

[schematix]

Post details on how you mashed it.

 

[stephenlaplaca]

I mashed it at 152 for 60 minuets then fly sparge as usual.

 

[Splyntr]

It sounds like chill haze, but even that should have dropped out after three months. I would suggest warming a portion up and seeing if it's still cloudy then you'd know it was chill haze. You can also try clearing with gelatin and see if that helps. Not sure about the lack of taste.

 

[schematix]

Was it cloudy going into the fermenter? Unless you used RO water and added some acid your pH is likely anywhere from out of range to way out of range. That is the first thing that comes to mind.

As for as flavor....
1. Your grain bill is about as simplistic as it gets so i wouldn't expect it to be bursting with flavor. Carapils really isn't a good ingredient. Throw it out. Maybe next time try CaraHell up to maybe 5-6%.
2. Your hopping is a little odd and won't bring the traditional pilsner hop flavor. Saaz usually doesn't bring much in the way of flavor from a 60 min addition. Also with the AA% Saaz has had lately I'd also suspect you might be underbittered. Belma is an odd one too. You need to stick noble here. Try like 18-25 IBU of Magnum at 60 and 5-8 IBU of somethign noble at 15 min.
3. You mashed this style too high. I'm assuming you did a single infusion mash and if that was the case i would go lower, like 148.

 

[MapleGroveAleworks]

1. What water profile did you use? Water is a huge part of a proper bav pils.

2. Why Belma hops? Not terribly appropriate for that style, not that that should cause your issues at all btw.

3. There's no reason it shouldn't be brilliant clarity after 3 months lagering. Add some gelatin and it should clear up fine. Have you bumped or moved the keg at all? I'm having a hard time believing that the keg has been sitting still for 3 months at lagering temps and is still cloudy. That just doesn't make sense.

4. What's your IBU of this beer? 1oz of belma should give it some flavor, but you really want some later noble hop additions than that near the end of boil if you want some finishing hop flavor. How strong is the bitterness?

5. Grain bill is fine - bav pils is dominated by a strong bittering charge followed up by finishing hop notes - usually of the noble variety. Backed up by a sweet grainy malt flavor. What are you tasting? Is it more like a blonde ale, aka kind of boring?