I have had good luck with that when brewing Kolsch so I will probably do it here as well. I think you convinced to try that in the past
I’ve been doing a FWH addition and sometimes a 20 minute addition. That’s it. Maybe one more late addition for pilsner.
I’ve been keeping it simple. I bitter to 15 IBU, because I always get more than I think. My favorite combo was Weyermann Floor malted Pils w 4% Bohemian Dark @ 8L. I’ve never used Carahell, but I will next time.
FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I’ll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.
Hoosierbrew looks good. But it’s a proven fact that I prefer 2352 [emoji12]
Good Helles recipes have very little room for variation.
I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It’s is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?
Gonna try 25/75 pale to pils next time.
I’ve never tried Schill pils or 50/50 pils/pale yet, so I can’t comment yet, other than to say that brewing lodo will lighten color noticeably where that blend might normally be darker than desired in a pils brewed the traditional homebrew way. As for being too malty, there are variables to play with like attenuating down to 1.006-1.008 for a pils as well as water chemistry. 34-70/2124 is a dry pils strain (which I think you use?).
Yeah, I still haven’t tried that strain yet. It’s on my to do list.
Yep 34/70. It got down to 1.009 I think and I used jever boiled profile with a 5.2 mash pH. The malt character that I got seems more suited to a bopils but I am no expert on styles. As you mention it could have something to do with the pils malt that I use in just about every beer.
I am looking forward to trying the 50/50 blend as well.
I have been using 2308 and 2124 for a little while now, bouncing back and forth. I just use those two (and whichever one I’m running with at the time) for all the lagers I make. 2124 is probably the least finicky one that I think I have tried (of 2308, 2206, 2124, and 2001). I haven’t had any attenuation problems with it for sure. The current one I did is OG: 1.044, FG: 1.008 mashed at 150F for 45min.
Yeah, sounds like you did a good job. And Jever’s profile is fairly dry. Well that combo may not suit everybody’s taste in pils. Bet it was a good beer anyway!
I’ve been liking a little Vienna (10-15%) along with 2-4% Carahell in my latest Helles.
How about water?
I have a mash pH of 5.4 with:
Ca - 53
Mg - 6
Na - 15
SO4 - 54
Cl - 70
based off of yellow malty
That should be good. I like my Na closer to 40 lately. I think it helps open up the malt flavor a bit.