Helles Fire

[lord.president]

Hi all. Planning on having a month off brewing,( or more correctly a month off spending!) in the run up to Christmas,so fancy doing a lager to keep myself occupied for a few weekends at least.

I've come up with this:

5kg Pilsener malt (Weyermann)
Hallertauer mittelfruh at 60 mins to 20 IBU,depending on AA
WLP 830 yeast
FG1049
OG 1012 ABV 4.8

Really wanting to try a single decoction for this,been surfing tinterweb for lessons and tips.

Please post your slatings below!

[Rookie]

Hi all. Planning on having a month off brewing,( or more correctly a month off spending!) in the run up to Christmas,so fancy doing a lager to keep myself occupied for a few weekends at least.
I've come up with this:
5kg Pilsener malt (Weyermann)
Hallertauer mittelfruh at 60 mins to 20 IBU,depending on AA
WLP 830 yeast
FG1049
OG 1012 ABV 4.8
Really wanting to try a single decoction for this,been surfing tinterweb for lessons and tips.
Please post your slatings below!

Several months ago I brewed a pilsner with Bestmaltz pilsner malt, mittelfruh, and S-34/70. O G 1.049, F G 1.007, 29 IBUs.
I used a single temp infusion and I am very happy with the way it turned out.
Go ahead and use a decoction if you want, but it's not really necessary for a good pilsner.

[Barley Water]

For a beer like that I do a short decoction but I cheat. I essentially do an infustion mash to get converstion then I pull a decoction, boil it for about 10 minutes then add it back to the mash tun to get the mash up to mash out temperature at about 165F. What I am really interested in is getting those melonodins to make the beer malty. You might consider adding a bit of light Munich or Vienna malt to the grist to make it maltier, it shouldn't affect the color too much. My next brew is going to be a traditional Bock so I have some serious decocting in my future.