Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I'm contemplating a Bohemian Pilsner with 100% Vienna malt at 3.5L to recover some of the flavor and body/mouthfeel complexity lost when mashing straight Pilsner malt via single infusion vs. decoction.
For a 6 gallon yielding batch size (with close to 6.5 gallons to the fermenter), and with no sparge and no squeeze mashing, I plan to use 13 lbs. of straight Vienna malt mashed in 9 gallons of water.
I also plan to use good quality RO water and add to it only 1/5 gram of CaCl2 per gallon, so the mineralization will be very low and hop bitterness will hopefully be mellowed out by this as for Pilsner Urquell. Mash is planned for 60 minutes at 68 degrees C.
Hops are initially planned to be 18 grams of Magnum for 60 minutes of boil, 18 grams of Saaz for 20 minutes of boil, and 18 grams of Saaz for 10 minutes of boil time. Initial boil volume will be about 7.6 to 7.7 gallons. Shooting for ~40 IBU's.
Yeast will be WLP 800.
With straight Vienna malt the finished beer SRM appears to generally match Pilsner Urquell, sans that it will likely be more straw golden than the slightly orange/reddish golden hue that I perceive for Pilsner Urquell.
I've tried to capture the flavor complexity, mellow bitterness, and color of Pilsner Urquell using a grist of only Pilsner malt and Melanoidin Malt, but it fails to satisfy. What might I expect in this regard for my contemplated Vienna SMaSH Bohemian Pilsner?
For a 6 gallon yielding batch size (with close to 6.5 gallons to the fermenter), and with no sparge and no squeeze mashing, I plan to use 13 lbs. of straight Vienna malt mashed in 9 gallons of water.
I also plan to use good quality RO water and add to it only 1/5 gram of CaCl2 per gallon, so the mineralization will be very low and hop bitterness will hopefully be mellowed out by this as for Pilsner Urquell. Mash is planned for 60 minutes at 68 degrees C.
Hops are initially planned to be 18 grams of Magnum for 60 minutes of boil, 18 grams of Saaz for 20 minutes of boil, and 18 grams of Saaz for 10 minutes of boil time. Initial boil volume will be about 7.6 to 7.7 gallons. Shooting for ~40 IBU's.
Yeast will be WLP 800.
With straight Vienna malt the finished beer SRM appears to generally match Pilsner Urquell, sans that it will likely be more straw golden than the slightly orange/reddish golden hue that I perceive for Pilsner Urquell.
I've tried to capture the flavor complexity, mellow bitterness, and color of Pilsner Urquell using a grist of only Pilsner malt and Melanoidin Malt, but it fails to satisfy. What might I expect in this regard for my contemplated Vienna SMaSH Bohemian Pilsner?
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