18 replies to this topic

[SchwanzBrewer]

I have about 30# of pils malt from Weyermann and I need to use it next weekend. I'm still undecided on whether to make a pilsner or an IPA. If I were to make an IPA I'd like to try using the pils malt up. That being said I suspect that I need to be careful about using extra character malts since the pils malt already has a lot of unique malt character. So I've been thinking about it and here's what I've come up with for a malt bill...

 

Pils IPA (1 BBL)

 

90% Weyermann Pils malt

6% Munich 10L

2% C-40

2% Carapils

 

1.070 OG

 

I haven't decided on the hops yet, I have a lot of options in stock. I'll probably bitter with nugget and use some columbus/citra/simcoe or amarillo. 70-75 IBU

 

If I decide to do a German Pilsner...

 

92% Pils

6% Munich 6L

2% Carapils

 

Bitter with nugget and flavor with Opal. 35 IBU

 

What do you all think?

 

Cheers!

 

 

 

 

[Big Nake]

In some other threads there have been comments about making IPAs lighter and less malty. Your IPA recipe looks okay to me but remember that I'm not an IPA guy. Your pilsner recipe looks like something I would do (base malt, small amounts of light munich or Vienna and then some Carapils, Carafoam or Carahell). I do not like your choice of hops but that's personal. I do like Nugget and will use it in a pale ale, etc. and I also tried Opal when I was on a "new-to-me" hop kick and I didn't really care for them. Is this the floor-malted Weyermann pils? If so, I think you need to do the pilsner.EDIT: Hey wait... is this the beer you'll be sending to me?!?!? Yeah, yeah... make the pilsner.

Edited by Village Taphouse, 05 June 2015 - 08:04 AM.

[Bklmt2000]

I use Weyermann pils as my main base malt for all of my beers, including IPAs, which has worked well for me for several years now.

 

The Pils IPA recipe posted above looks pretty solid to me.  Mostly pils, with smaller amounts of Munich and crystal malts is my normal M.O. for IPAs.

 

Rich, what yeast would you be using, should you go the IPA route?

[HVB]

I use 75+% pils in  most of my hoppy beers.

 

I like your first recipe with the small amount of C40 and I think the hops profile will be work very well.

Edited by drez77, 05 June 2015 - 08:25 AM.

[SchwanzBrewer]

I use Weyermann pils as my main base malt for all of my beers, including IPAs, which has worked well for me for several years now.

 

The Pils IPA recipe posted above looks pretty solid to me.  Mostly pils, with smaller amounts of Munich and crystal malts is my normal M.O. for IPAs.

 

Rich, what yeast would you be using, should you go the IPA route?

 

I'd probably go boring and use 1056.

 

Not sure what to use for the german pils, probably 2308. Ken what is your favorite pils yeast?

[SchwanzBrewer]

Any druthers about using 2001 or 2278 instead of 2308 on the pils?

 

Any suggestions on how to alleviate a lot of sulfur character?

[Brauer]

For a German Pilsner, I use Wy2124.  Super clean, no fail Lager yeast. I'd use that for the IPA, too.

 

To minimize sulfur, keep the fermentation active and the yeast will displace the sulfur. Ramp the temperature during fermentation and you'll keep the yeast active with the added benefit of lower solubility of the sulfur as the temperature increases. That's how I ferment Lagers and never have a sulfur problem with that technique. I've only had sulfur problems with yeast when I've fermented too cool or cold crashed too early.

Edited by Brauer, 05 June 2015 - 12:31 PM.

[SchwanzBrewer]

For a German Pilsner, I use Wy2124.  Super clean, no fail Lager yeast. I'd use that for the IPA, too.

 

To minimize sulfur, keep the fermentation active and the yeast will displace the sulfur. Ramp the temperature during fermentation and you'll keep the yeast active with the added benefit of lower solubility of the sulfur as the temperature increases. That's how I ferment Lagers and never have a sulfur problem with that technique. I've only had sulfur problems with yeast when I've fermented too cool or cold crashed too early.

 

Good to know. Thanks for the recommendation.

[SchwanzBrewer]

Picking up the yeast and malt this evening. Gonna have to do two starters side by side to have enough for the pitch on Sunday. 3L and then 4L on stir plates. Starting with 2 packets of yeast. Should have about 2200B cells. Gonna need to get some more DME too. I'll probably use my old mash tun to make starter wort when I get the brewery going. Make 10 gallons of starter wort for the week and store it in the fridge in carboys. Gonna need quite a few more plates and flasks though.

[positiveContact]

pils malt already has a lot of unique malt character.

 

I think of pils as having some of the least malt character which is often a desirable trait depending on the beer.

 

in terms of malt intensity I think:  pils, 2-row, Vienna, pale ale/maris otter/golden promise, munich.

 

The main difference I see between pils and 2-row is the pils seems cleaner or maybe crisper.

[SchwanzBrewer]

I think of pils as having some of the least malt character which is often a desirable trait depending on the beer.

 

in terms of malt intensity I think:  pils, 2-row, Vienna, pale ale/maris otter/golden promise, munich.

 

The main difference I see between pils and 2-row is the pils seems cleaner or maybe crisper.

 

I always notice a distinct aroma with german pils malt. It's hard to describe. It has a lighter breadiness and slightly sweet aroma. Less bread crust, toast, or biscuit than american pils, two row, and pale ale malts. Flavor wise I'd agree that it's more neutral, the malt character isn't as pronounced, it's still distinct to me from the other base malts though.

[HVB]

I think of pils as having some of the least malt character which is often a desirable trait depending on the beer.

 

in terms of malt intensity I think:  pils, 2-row, Vienna, pale ale/maris otter/golden promise, munich.

 

The main difference I see between pils and 2-row is the pils seems cleaner or maybe crisper.

The Vienna I have now, Gambrinus, is about 6-7L  has a lot of flavor and for me I would have it close to Munich.  Not sure I will get it again though.

[djinkc]

I've made a couple RyePAs lately with 70% Pils and 30% Rye.  I was pleased with them.

[neddles]

in terms of malt intensity I think:  pils, 2-row, Vienna, pale ale/maris otter/golden promise, munich.

I agree with this list except I would put 2-Row ahead of pils when it comes to least amount of flavor. Maybe I am broken.

[HVB]

I agree with this list except I would put 2-Row ahead of pils when it comes to least amount of flavor. Maybe I am broken.

Interesting.  What pils do you normally use?

[matt6150]

I agree with this list except I would put 2-Row ahead of pils when it comes to least amount of flavor. Maybe I am broken.

Agreed. Could depend on types as well.

[neddles]

Interesting.  What pils do you normally use?

Best, Dingeman's, MFB, occasionally Weyermann.  That's not including the floor-malted Weyermann product which easily wins that competition to my tastes.

[HVB]

Best, Dingeman's, MFB, occasionally Weyermann.  That's not including the floor-malted Weyermann product which easily wins that competition to my tastes.

I see.  I was going to say the FM one would have to have more flavor than the 2-row.  I use Malteries Franco-Belges (MFB) for all my pils and it seems to be pretty neutral to me and I like that.

[positiveContact]

The Vienna I have now, Gambrinus, is about 6-7L  has a lot of flavor and for me I would have it close to Munich.  Not sure I will get it again though.

 

huh - I've mostly just used best malz for vienna or maybe weyermann.