First off, please no BJCP snobbery, I know this doesn't fit an accepted style.Yesterday I brewed a an ale with this recipe:
(PARTIAL MASH, 75 min boil) 3lbs pilsner DME, 5lbs Domestic pilsner mashed at 149 deg. for 30 min. .5 oz herkules (15.8% alpha)@ 75 min .5 oz hallertau & 1oz german select @ 30 min .5 oz hallertau @ 5 min, 1 oz hallertau @ 0 min.
SAF 04 yeast, re hydrated for 10 minutes.
First question: I pitched the yeast last night at around 70 deg, got it down to around 67-68 deg. 10 hours later. Fermentation is going strong but not blowing off the airlock(like my last brew w/ Nottingham) Wondering if the 10 hours @ 70 deg will affect the "clean" flavor I am looking for.
Second Question: I was aiming for a "Sessionable Bitter Pilsner Style ale"
Does this sound like it will resemble a super hoppy Pilsner style Ale or more like a hoppy Kolsch?
Any responses would be greatly appreciated!
(PARTIAL MASH, 75 min boil) 3lbs pilsner DME, 5lbs Domestic pilsner mashed at 149 deg. for 30 min. .5 oz herkules (15.8% alpha)@ 75 min .5 oz hallertau & 1oz german select @ 30 min .5 oz hallertau @ 5 min, 1 oz hallertau @ 0 min.
SAF 04 yeast, re hydrated for 10 minutes.
First question: I pitched the yeast last night at around 70 deg, got it down to around 67-68 deg. 10 hours later. Fermentation is going strong but not blowing off the airlock(like my last brew w/ Nottingham) Wondering if the 10 hours @ 70 deg will affect the "clean" flavor I am looking for.
Second Question: I was aiming for a "Sessionable Bitter Pilsner Style ale"
Does this sound like it will resemble a super hoppy Pilsner style Ale or more like a hoppy Kolsch?
Any responses would be greatly appreciated!