I got distracted and inserted a couple Bo Pils brewing practices for an AG German Pils that I brewed yesterday. That is, in BCS, Jamil recommends mashing low (147F) for a German Pils and use no crystal malts, so you hit the crispness that would be detracted by residual sweetness of a hotter mash temp. Makes total sense. But trust me, I got distracted and mistakenly applied a Bo Pils approach in my German Pils, as follows.
That is, for a 10-gallon batch my first mistake was that I added 1.5 lb CaraPils along with 20 lb pilsner malt + 1 lb melanoidin for the grist (so added a little body malt). The good thing about the CaraPils is that it doesn't normally impart sweetness, only body.
The doozy was instead of mashing low, I mashed at 154F (90 minutes - batch sparge - EOM mash temp 152F). The chilled wort came in at 1.051 SG, pretty much spot on since target was 1.050.
Otherwise the brewday went awesome: I had a mash pH ~5.3, kettle pH of ~5.2, and my water profile was very close to the one recommended by Kai for German Pils.
Last night after brewing I quick ordered some glucoamylase (will arrive tomorrow) and was thinking I would add just enough (1/8 tsp) to both of my fermenters (each holding 5.5 gal wort) in which the ferment is just getting going at 50F. It should be a good ferment: temp controlled, pitched last night with a good pitch (36 grams per fermenter) of Cellar Science German dry yeast/aerated/with Wyeast nutrient during the boil.
In my experience, this tiny amount of added amylase should just slightly reduce the FG, so that I will end up, hopefully, around 1.009 FG instead of 1.012 or so, and that will yield a beer that is to style (low residual sweetness) and much more quaffable. And there should be very little flavor impact to the finished beer.
Since I don't have a ton of experience with adding amylase (3-4 times previously) I'm just curious if you think this is the best approach, or if you think that the glucoamylase would reduce flavor quality and so be less enjoyable than just letting the ferment go as is until completion.