Pils recipe check, about to mash in...

[strat_thru_marshall]

About to start on this one, any last minute feedback appreciated!


Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 80.0%
Calories: 158.38 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.044 - 1.050)
Terminal Gravity: 1.010 (1.008 - 1.013)
Color: 3.55 (2.0 - 5.0)
Alcohol: 5.03% (4.4% - 5.2%)
Bitterness: 37.8 (25.0 - 45.0)

Ingredients:
4.58 kg (90%) Pilsen Malt
0.51 kg (10%) Munich 10L Malt

21.0 g Magnum (14.5%) - 60 min
24.0 g Hallertau Mittelfruh (4.3%) - 10 min
28.0 g Hallertau Mittelfruh (4.3%) - 1 min
15.0 g Hallertau Mittelfruh (4.3%) - Dry Hop

Mash in at 148F for 60 mins, Ramp up to 155F for 15 minutes.

90 min boil. Pitch a 2L, 2 vial starter of WLP800. Ferment 2 weeks @ 49F. Check for diacetyl, if present perform a rest at 65F, lager @ 35F for 6 weeks. Drink.

 

[Oldsock]

Looks about right to me. I tend towards simple, so I'd go 100% pils, but a small amount of Munich certainly won't hurt. I don't believe that dry hopping is a standard part of the style, some of those European hops tend to be a bit grassy when used in that way, but that is just a personal taste thing. Good luck.

Hopefully you have better results than I did with the pilsner I brewed a couple of months back (no fermentation despite a 2 vial 2L starter). Ended up pitching US-05, and the results were better than I expected, still clean/crisp etc…

 

[strat_thru_marshall]

Thanks for the feedback, I decided to go with the Munich since I am doing an infusion mash schedule, not a decoction. I figured it would help replicate some of the melanoidin formation that I would be missing out on from not decocting, get me closer to the right color and malt backbone.

 

[jbdujka]

I would probably skip the dry hop as well