OK, I've got to brew a European-type pilsner for a co-worker. She and her husband are fans of Heiny (don't we all love heiny?), but I'm not feeling constrained to make a clone, per se - just a good, clean, crisp lager in that general vein.
My initial thinking for the receipe is along the lines of:
Mostly continental pilsner malt
Maybe a half-pound of some light crystal malt
Do a single decoction to bring out some melanoidins (or maybe sub in a wee bit of aromatic malt)
OG around 1.050ish or so
Hops, all Saaz if I can get them, if not, bitter with Tettnag and finish with Saaz (I have a lot of the former and a little bit of the latter already). Maybe what - 15-20 IBUs?
Yeast - anyone have a preference? Looking at WLP800 (Pilsner), WLP802(Czech Budojovice), probably not the German lager yeast, and I do have some Cry Havok. I'm leaning towards the 802, little bit higher attenuation, I'm thinking "crisp" and "refreshing" are the adjectives I'm seeking.
Any thoughts?
My initial thinking for the receipe is along the lines of:
Mostly continental pilsner malt
Maybe a half-pound of some light crystal malt
Do a single decoction to bring out some melanoidins (or maybe sub in a wee bit of aromatic malt)
OG around 1.050ish or so
Hops, all Saaz if I can get them, if not, bitter with Tettnag and finish with Saaz (I have a lot of the former and a little bit of the latter already). Maybe what - 15-20 IBUs?
Yeast - anyone have a preference? Looking at WLP800 (Pilsner), WLP802(Czech Budojovice), probably not the German lager yeast, and I do have some Cry Havok. I'm leaning towards the 802, little bit higher attenuation, I'm thinking "crisp" and "refreshing" are the adjectives I'm seeking.
Any thoughts?