Hello, first time asker here, I usually just lurk and learn. I upgraded some equipment recently and tried to do something that didn't work out and would like to as a few questions about how I can fix it. I was trying to do a double batch (11 gallon in my 5 gallon system with a new mashtun) of German pilsner. Grain bill was:
- 17.5# pilsner
- 0.5# acidulated
- tett + hallatau hopping as normal (47ibus), 90 minute boil.
- huge starter of Danish Lager (love this yeast for normal pilsners, sad it is going to the private collection).
My intention was to try out my new mashtun and play around with BeerSmith to brew a heavy pilsner then put it into two different fermenters with some boiled water to dilute down to normal strength. Horrible brew day, new autosparge had tons of leaks, blah blah, blah. Ended up just going into a single fermenter with an OG 1.088! Huge amount of O2, pitched yeast. Probably a bit 'out of style' here... Fermented great at 48, been lagering since mid-Jan. FG is 1.010 and an SRM around 8!
Question is, this baby is good but way too big to be a pilsner (haven't seen a 10% pilsner). It is way fruity and a great tasting beer but would like to see if I can turn some of it back into a pilsner. I was thinking splitting it into two kegs and diluting one down to normal levels. I understand I need to boil any water to remove oxygen (and perhaps put in some metabisulfate or use the yeast approach that the LODO dudes use) to prevent oxidization. What else do I need to be careful of?
1. Anyone brew heavy and dilute later like this and have additional insights?
2. The full strength stuff is great but being from just straight pilsner malt, would it age well?
Thanks for any insights.