If you can get organic mittlefruh use that. Highly doubt you wil be disappointed.
Yeah, I already ordered 6 oz, seems the variety is really susceptible to pests so it's not common. I went with the weyermann pils as well. so much for local.
so the final recipe is
for 19 liters
9 lbs pils (Weyermann)
30 minutes @ 122
30 minutes @ 154
10 minutes @ 168
RO water with 5 g calcium chloride
41 g (29 IBU) hallertaur mittelfruh FWH
1 tsp irish moss at 15 minutes
90 minute boil
ferment with 1 liter starter of wlp029 at 62
'lager' at 34 or as close as the fridge can manage for a couple weeks
any more suggestions? does the mash schedule look reasonable?
Is it a problem to leave the hops in there for the full 90 minutes? gonna use pellets so there isn't really any way to remove them, I would have to change from a FWH to a 60 minute addition.
I'm vegetarian so gelatin is out but I could try blending up some irish moss or agar in hot water to simulate that if need be.