Spring Pilsner

[micmacmoc]

An educational thread, thanks! Simple One....you say you'd use a drier finishing yeast IF you did another lager, what would you try? I never thought that an alehead like me would ever be making lager but I'm hooked. Tried a bottle of becks yesterday, had to throw it, the only good thing about it was having another empty to fill. Even my crude first attempts with w34/70 yeast and english lager malt were better! Would, for example, a Bohemian malt be that much better? Do you need to do those funny mashes?
Sorry for all the questions, came across this thread when I was just finishing my last bottle of 100% lager malt and saaz to 23IBU, two months lagering. Fekkin beautiful! Must get more on!

[simple one]

To tell the truth I would think using 34/70 with a good recipe would work wonders.Although IF (!) I did another lager I think I'll stray in to a German strain next. Clean, dry and flavourless.... It's what you want really with such a clean beer!

The malt differences are hard to tell apart. I would like to see someone pick out bohemian to UK lager malt. I used no special mashes, but I did use munich and melanodin malt rather than all lager, which in hindsight is not what I wanted. The "urquell" yeast provides all the sweet character in my opinion.

Next one will be a Germanic dry strong lager.

[simple one]

I now disagree with my last comments. As this is still getting better. The diacetyl has all but gone and has left a good chunky malty taste balanced with hop bitterness and flavour. Amazingly there is still a little hop aroma!

It's lager, but it's definitely not the usual gash....

Will I do it again? Yes but I'll let it finish in a secondary (corny) at a nice warm temp before a real aggressive lagering.

[screen]

will be doing this one. 19ltrs is my limit

[GARYSMIFF]

Spring Pilsner:

Pilsner Malt 4kg
Melanoidin Malt 46g
Munich Malt 400g

Magnum 14.5 % - 90 mins - 25 grams
Saaz 3.3 % - 10 mins - 50 grams
Saaz 3.3 % - 0 mins - 50 grams


Final Volume: 19 Litres
Original Gravity: 1.053
Final Gravity: 1.012
Alcohol Content: 5.3% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11.1 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 8 EBC

Brew day will be as soon as I have a couple of free days. This will be lagered in a corny for about 3 months.

Yeast I am using is the WLP 800 Pilsner yeast. I have built this up from the vial to a 2L starter, and then on to a 3L starter. Will this be an adequate size, as I intend to ferment around 12C??

What mash temp did you use please?

[simple one]

About 66C if I remember correctly. But I would go for 90 minutes at 62-64C if I was to do it again.