MooseLang
Well-Known Member
Haven't brewed since August, so hoping to get back on the horse this month. Just ordered ingredients for a German Pils. This is what I'm thinking:
10lbs Avangard Pils (only decent Pils malt my LHBS had)
0.25lbs Acid Malt
0.125 Melanoidin
1.25oz Hallertau 60min
1.0oz Hallertau 30min
1oz Saaz 15 min
1oz Saaz 5 min
WLP 830 (wanted to try 833, but not available)
Water (ppm): Ca- 53, Mg- 1, SO4- 72, Cl- 45
.2 ml/gal of Lactic acid to get pH in range. Didn't want to use 8oz of Acid Malt.
Still up in the air as to whether or not I'm going to do a single infusion mash or what. Kicking around the idea of doing a step mash, but that's a pain in the ass. Also thinking of pulling a decoction to go from Sacch Rest to Mash Out temp, but also a pain in the ass. If anyone has any particular technique that they prefer, I'm all ears.
10lbs Avangard Pils (only decent Pils malt my LHBS had)
0.25lbs Acid Malt
0.125 Melanoidin
1.25oz Hallertau 60min
1.0oz Hallertau 30min
1oz Saaz 15 min
1oz Saaz 5 min
WLP 830 (wanted to try 833, but not available)
Water (ppm): Ca- 53, Mg- 1, SO4- 72, Cl- 45
.2 ml/gal of Lactic acid to get pH in range. Didn't want to use 8oz of Acid Malt.
Still up in the air as to whether or not I'm going to do a single infusion mash or what. Kicking around the idea of doing a step mash, but that's a pain in the ass. Also thinking of pulling a decoction to go from Sacch Rest to Mash Out temp, but also a pain in the ass. If anyone has any particular technique that they prefer, I'm all ears.