Sounds like hot break, and yes, pilsner malt is notorious for producing a lot of it.
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deepsouth - it depends a lot on the AA (of course) but I generally use 12-15oz of hops (mostly C-hops, Simcoe and Amarillo - so mostly high alpha stuff) for a 12gal batch of IPA - 2-3 for dryhop, ~2 for bittering, 8-10 for <20 minutes, including flameout additions.
This would be the 4th largest natural disaster to ever strike the planet.
It should, but it may not.
Boy, 50 IBU seems kinda on the low side for an Am. BW. I think the last one I did was around 130!You're right Denny, I checked my notes and it was actually about 75 IBU bittering addition, 90 IBU total. IIIRC you age them for a lot longer though, right? A year or more?
Will a hi OG beer still finish with a low FG.With all-grain, you're in good shape because you can mash low and produce a very fermentable wort. I've mashed my BWs at 149°F for 90 minutes. Combined with an attenuative yeast like Chico (US-05/1056/001), 80-85% attenuation is common.