Thanks for sharing your process, @Beermeister32 !
Interesting procedure. What is the benefit of de-oxygenating the brewing water? I'm unfamiliar with this approach. You also seem concerned with O2 exposure in your mash, which I imagine is difficult with a recirculating setup.
In regards to your grainbill, are you using DME because of a limit in size of your mash tun? Why not add to the Pilsner malt?
Are you starting from RO water?
DE-OXYGENATE BREWING WATER USING ¼ PACKET OF DRY US-05 AND 2 TABLESPOONS CORN SUGAR TAKEN FROM INGREDIENT LIST APPROXIMATELY 15 MINUTES BEFORE MASH. DE-OXYGENATE SPARGE AND LATER ADDITION WATER AT THE SAME TIME USING SAME PROCEDURE. ADD ¼ TEASPOON AMYLASE ENZYME INTO MASH WATER. PRE-BOIL VOLUME 7.5 GALLONS, POST BOIL VOLUME 6 GALLONS WITH 90 MINUTE BOIL.
Interesting procedure. What is the benefit of de-oxygenating the brewing water? I'm unfamiliar with this approach. You also seem concerned with O2 exposure in your mash, which I imagine is difficult with a recirculating setup.
In regards to your grainbill, are you using DME because of a limit in size of your mash tun? Why not add to the Pilsner malt?
Are you starting from RO water?