I'm working on a variation of the classic Pilsner with some "new world" hops, Motueka and Sorachi Ace. Moteuka and Sorachi are both cousins of saaz, with some spicy notes combined with citrus. Another change from a traditional pilsner is I wanted to use wheat (because I like brewing with it). Anyway, here's the planned recipe:
OG: 1.050
FG: 1.013
ABV: 4.9%
IBU: 40.6
Grain:
6.5lbs Bohemian floor malted pils (weyermann)
2.5lbs White wheat malt
1lb Vienna 3srm (weyermann)
.2lb Honey Malt (gambrinus)
Hops:
.5oz Moteuka 60 min
.5oz Motueka 20 min
.5oz Sorachi Ace 20 min
.5oz Motueka 5 min
.5oz Sorachi Ace 5 min
Mash:
BIAB step mash with a decoction (say what?)
Dough in at 122F - 20 minute rest
Infuse with ~8 qt near boiling water to get to 145F - 40 minute rest
Decoct ~8qt thick mash and slowly bring to boil
Add enough decoction (~4qt) to get mash to 154F - 5 minute rest
Add remaining decoction for a rest ~162F - 20 minute rest
Pull and drain bag
Water:
Municipal water (soft) treated with campden
"Yellow Bitter" water profile in Bru'N'Water
Mash pH adjusted to 5.3 with salts/lactic acid
Fermentation:
WLP029 with 2L starter (probably blasphemy in a pilsner, but this is a "pilsner")
Pitch at ~58-60F, let it go for 2 weeks. Diacetyl rest for a couple days then cold crash/gelatin for a week or so. Then off to a keg
I have the ability to lager, but I've got 029 in the fridge so I might as well use it.
OG: 1.050
FG: 1.013
ABV: 4.9%
IBU: 40.6
Grain:
6.5lbs Bohemian floor malted pils (weyermann)
2.5lbs White wheat malt
1lb Vienna 3srm (weyermann)
.2lb Honey Malt (gambrinus)
Hops:
.5oz Moteuka 60 min
.5oz Motueka 20 min
.5oz Sorachi Ace 20 min
.5oz Motueka 5 min
.5oz Sorachi Ace 5 min
Mash:
BIAB step mash with a decoction (say what?)
Dough in at 122F - 20 minute rest
Infuse with ~8 qt near boiling water to get to 145F - 40 minute rest
Decoct ~8qt thick mash and slowly bring to boil
Add enough decoction (~4qt) to get mash to 154F - 5 minute rest
Add remaining decoction for a rest ~162F - 20 minute rest
Pull and drain bag
Water:
Municipal water (soft) treated with campden
"Yellow Bitter" water profile in Bru'N'Water
Mash pH adjusted to 5.3 with salts/lactic acid
Fermentation:
WLP029 with 2L starter (probably blasphemy in a pilsner, but this is a "pilsner")
Pitch at ~58-60F, let it go for 2 weeks. Diacetyl rest for a couple days then cold crash/gelatin for a week or so. Then off to a keg
I have the ability to lager, but I've got 029 in the fridge so I might as well use it.