I want to brew a Jever style Pils next week. I plan to...
1) use 17.25 lbs Pilsner and 2.00 lbs Flaked Barley
2) start with 100% distilled water and adjust minerals (gypsum, epson, NaCl, and CaCl) to get very close to the Jever profile Denny listed above (my Ca will be high 30s, not low 50s, but everything else is spot on). Of course I won't have any alkalinity in this water
3) BrunWater predicts this will give a mash pH of 5.6, so I'll add 0.6 lbs of acidulated malt (basically 3% of the grist) to drop that to 5.3
sound good? I have a hop schedule I like (all Mittelfruh to around 45 IBU) and I like Hochkurz decoctions at 146F and 158F for my Pilsners. (go ahead and tell me a decotion is a waste of time, but I kind of like doing them. the aromas are marvelous)