I meet a very kind German expat in Livermore earlier this month, and I dared to continue my bashing of Pilsners as weak watery substances. We discussed this over many great IPAs since examples of 'good' pilsners are apparently rarer than unicorns. In my typical argument the gentelman I was discussing this said pilsners can be quite hoppy. Yah? I'll give that a whirl then.
Upon returning:
This is a BIAB 2.5 gal batch.
4.5 lbs Floor Malted Bohemian Pilsner
4.8 oz Melanoiden Malt
Used a mixture of distilled and charcoal filtered tap water.
Start mash at 118F, slowly raising to 144 over 30 min.
Rest at 144F for 40 min.
Slowly raise to 150F over 30 min.
Raise to 160F for bag pull, the colected wort was 14.2 plato at 2.6gal collection.
Rinse w/ hot water standing by up to 3.5 gal.
Boil for 90 minutes to get bad stuff out.
Hop da shite out of it:
1 oz Saaz @ 60 min
0.3 oz Saaz @ 25 min
0.3 oz Saaz @ 10 min + Whirlflock tab
Since this is going to sit for a LONG time, I was careful to remove as much trube as possible, using two steps.
Pitched WL800 Pilsner Lager Yeast
Keeping it around 40-55F by placing it outside occasionally and keeping it behind the curtains.
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