Seconded! German pils malt to be more specific. It gives heaps of malt flavour on its own in my experience.MAH said:I personally go with just 100% pils malt...
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MAH said:I personally go with just 100% pils malt.
Not that I'm trying to completely ruin your plans, but I'd be careful with that yeast. I've never used it but it has a reputation for being very finicky. I would think you'd want to pitch real big, ferment cold, diacetyl rest, lager a long time blah blah blah. That said, it's supposed to make real good beer so you might as well go for it.agraham said:I will be using Tetnanger hops and Wyeast munich lager yeast.
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Green Iguana said:I would also have to agree with the comments about using carapils. My pilsner brews that used carapils all seemed a bit 'full'. However they did have grate head in the glass. I would use no more than 200g of carapils if you must, however substituting for 200g of light munich would be a better option for head retention/colour/malt profile.....
Cheers
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Lindsay Dive said:Andrew,
I notice with interest that you say that the addition of Cara Pils is a big no no in a Pilsner.
I always use 5% Weyermenn Cara Pils in all my Pilsners. This is a recommendation by Weyerman for 1. Foam Improvement, 2. Improved head retention and 3. Fuller body in Pilsners and Lagers.
Weyermann also state that you can use as much as up to 40% in a beer.
With their Cara Pils having an EBC of 3 - 5, I can't see a problem.
I reckon it's great stuff and I personally would NOT brew a Pilsner without it!
http://www.weyermann.de/eng/index.asp?sprache=2
Regards,
Lindsay.
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