no idea why I'm calling it this. but anyway.... 10 gal batch. please provide thoughts. I've never made a german type pils.
malt:
17 lbs pilsen
1 lbs carapils
mash @ 151F (likely overnight)
calcium: 56
Mg: 3
sodium: 29
sulfate: 88
chloride: 60
utilizing some lactic acid to hit 5.3-5.4 mash pH
30 min boil.
hops:
? oz Hallertau (mix of GR and US) @ 30 mins (adjust to hit 27 IBU)
1 oz Hallertau (US) @ 5 mins
2.0 oz Hallertau (US) @ 0 mins
2.5 oz Hallertau (US) @ hop stand
ferment on wyeast 2124
Edited by Evil_Morty, 22 February 2017 - 04:52 AM.