« on: November 28, 2009, 06:05:41 AM »
Background... I'm having trouble getting the true crisp taste in my pilsners.
My general recipie is as follows.
100% pilsner malt
Hopping to 25 IBUs (light pils style)
WY2042, S-189, or W34/70 ( take your pick ) I do use enough yeast, and pitch yeast at 45f aprox.
into wort at 48f with as much trub removed prior to pitching.
Mash at 149f for 90 minutes, boil for 90 minutes
I use my soft tap water treated with campton.
My mash ph is between 5.2 and 5.5 using 1 tsp of gypsum in the mash
I batch sparge and single infuse
Aerate using pure O2 and a stone for 1 minute.
I ferment at 50f until done, anywhere from 2 weeks to 3 weeks usually, and then rack
into a corny for lagering at 34f for a minimum of a month, but usually 2 months.
I usually go from an OG of 1045 - 1050 to a Fg of 1010 to 1012
I have read that using alpha amylase will dry out a brew more leaving it more " crisp ".
What will using alpha amylase really do to my brew if I use it?
And would dropping my mash temp down to 147f do the same as the alpha amylase?
I haven't bothered to check my mash for conversion lately as in all the batches I did, I only once
had a positive reaction to the iodine, and that may have been husk reacting to the iodine.