Today I brewed a Continental Style Pilsner.
10 gallons, OG 1.052
18 lbs. Castle pilsner malt
2 lbs. Briess Crystal 10°
6 oz. Weyermann Acid malt
Double decoction mash. Mashed in at 135°. After 15 minutes, pulled the first decoction, heated it to 155, and rested for 15 minutes before boiling for 20 minutes, and adding back to the main mash, which raised the main mash temperature to 142°.
After another 45 minutes of that (lunchtime), boiled another decoction for 10 minutes, then added it back to the main mash to raise it to 153. Last rest for 45 minutes before sparging.
First wort hopping with 0.8 oz. Clusters, 1.8 oz. Saaz, and 3.8 oz, Tettnanger pellets.
2 oz.Tettnanger pellet at mid boil
3 oz. Hallertau Mittelfrueh at knockout