thoughts on recipe?

[discokid2k]

Ok I have a recipe open for debate:

I am planning a brew but am not sure what angle of yeast I should try out first. Here is the AG recipe for a 3 gal batch:

5 lbs moravian pilsner
8 oz Vienna malt
6 oz Biscuit malt
2 oz crystal 20L

Shooting for a mash temp of 155*, for a more full bodied beer. 1.25qt/lb of grain mash for 60 min.
Batch sparge shooitinh for 168* for 15 min. Stir in abundance.
90 min boil
3/4oz Mt. Hood hop addition at 60 min
1/4oz Mt. Hood at 5min
OG1.054/FG 1.012
Efficiency expected 75%...also brew vint+irish moss (1 tsp each at 15min)
Question is which yeast????

I have on deck wlp830 German lager (attn 74-77%) Wyeast Kolsch 2575 (attn 73-77%) or Leinenkugels Sunset Wheat Yeast starter (attn unknown).

Any thoughts on the recipe, process, should I do decoction, step mash, flavors, yeast, presidential beer flavors:rockin:, etc?? Any thoughts are welcomed

 

[daksin]

I read the recipe and thought a kolsch yeast might be nice. I'd go with that, but really it looks like a beer that would be better light-bodied. I'd mash at 152-153 for best attenuation but, that's personal preference. I don't think a decoction would help this beer, personally, and I haven't used Mt. Hood before, but the additions look fine. I'd go kolsch on this one.

 

[discokid2k]

sweet! Thanks for the thoughts. I think I agree with the lower mash temp after reading about the grains I chose today. I decided that since I have a few 1gal growlers lying around and another kolsch in fermentation at 58*, I would try all three yeast strains> I made starters fro all three types today. I can put the two 1gal growlers into my temp control fridge and put the remainder in with the kolsch chamber. That way I get to brew 3 beers and try all my yeast!! At what point does this hobby transform to obsession???