Author Topic: Brewing Pilsner with only minerals from malt  (Read 339 times)

Offline Jayborracho

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Brewing Pilsner with only minerals from malt
« on: April 04, 2021, 09:08:38 PM »
Hey all, has anyone brewed a Pilsner/lager with just straight RO or distilled and just the minerals added by the malt? Been brewing for a while and have always adjusted my water profiles but this idea had me thinkin. From my understanding ( I might be totally wrong) adding the 20-50 ppm CA doesn’t actually make “soft water” as reported by water softness calculators, so wouldn’t it be better to brew with minimal water additions? And as far as ph goes it wouldn’t be lowered to ideal range without acid but has anyone just let it go without lowering it to see if it makes a difference in lagers?

Offline denny

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Re: Brewing Pilsner with only minerals from malt
« Reply #1 on: April 04, 2021, 11:14:44 PM »
My understanding and experience is that pils malt is too light to do much to lower pH.  As to the minerals, I think you may be setting yourself up for a bland beer, but there's only one way to find out.
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Offline RC

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Re: Brewing Pilsner with only minerals from malt
« Reply #2 on: April 05, 2021, 12:27:42 AM »
Using RO/distilled water and not adding any minerals means the wort will probably be deficient in zinc. By all means try your experiment, but perhaps add yeast nutrient or zinc sulfate to the kettle or (better yet) the fermenter. You'll know if it was lacking enough zinc if your beer tastes like green apples, i.e. acetaldehyde. That said, reality often astonishes theory and the beer might turn out great without any zinc added.

Offline Richard

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Re: Brewing Pilsner with only minerals from malt
« Reply #3 on: April 05, 2021, 01:05:08 AM »
I agree with Denny that the pH will probably be higher than the recommended range for the enzymes to convert starch to sugar. That means that the enzymes will not work as well, but if you use malt that has a very high diastatic power in the first place you might be OK. Mecca Grade Pelton Pilsner malt is very high in enzyme content at 180-200 Lintner, so it might be fine even if the pH is off. Viking Pilsner is at the other end of the scale, listing only that it is higher than a minimum of 76 Linter, so you might have conversion problems with that malt.
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Online dmtaylor

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Re: Brewing Pilsner with only minerals from malt
« Reply #4 on: April 05, 2021, 01:21:46 AM »
I am strongly considering just such an experiment on my next batch, American pils. If I remember I will try to come back for updates within the next several weeks. I believe the beer will turn out just fine and hope it will have increased white grape character based on something I once heard (sorry I do not recall where) which is why I will aim high on mash pH, about 5.7-5.8.
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Offline hopfenundmalz

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Re: Brewing Pilsner with only minerals from malt
« Reply #5 on: April 05, 2021, 02:45:41 AM »
You could do a decoction with a long acid rest. But why?
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Offline 4dogbrewer

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Re: Brewing Pilsner with only minerals from malt
« Reply #6 on: April 09, 2021, 10:52:13 AM »
I use 75% RO water, 25% well water and 2% acid malt with no brewing salts. My Kolsch and Lagers taste fine.

Offline Bilsch

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Re: Brewing Pilsner with only minerals from malt
« Reply #7 on: April 12, 2021, 01:49:17 AM »
Using demineralized water will create a wort diffident in calcium and will only make it more difficult to get your mash pH inline as well as hurting your conversion and probably result in a beer that won't drop bright.