Pilsner Recipe Critique

[slcmorro]

Hit me with it, but include reasons and/or alternate suggestions:

This is the plan -

4kg JW Pils
0.3kg Carapils (body, mouthfeel)
0.2kg Vienna (hoping for a hint more 'maltiness')

20gm Magnum @ 60
10gm Saaz @ 10

Mash @ 64c for 60 mins.

WYeast 2001 @ 12c for 4 weeks flat, no d-rest.

Providing I hit 75% eff, I should end up with a 1049 OG, 1015 FG, 40 IBU and 4.5% Czech Pils ripoff around 21L which I'll lager throughout the entire winter.

Thoughts?

 

[manticle]

If you're just using ingredients you have, it looks fine but I'd be getting the vienna up to at least 25% or drop it altogether. If you're buying ingredients, I would go for weyermann or best rather than jw. From memory 2001 has a bit of an apple character I'm not fond of.
I like either all pils or pils plus a bit of caramunich (decocted 2-3 times) but I think what you have will make a nice beer depending on how fermentation goes.

 

[manticle]

Why no d-rest?

 

[slcmorro]

I'd prefer to use just what I have. I can defs bump the vienna up to 25%, no problem at all.

No D-rest, because the recipe I read here http://aussiehomebrewer.com/recipe/651-czech-pilsner/ states that he set and forget at 12c for 4 weeks and it was fine. Happy to do a d-rest myself, just didn't think it was overly necessary.

 

[manticle]

Bump up the vienna - otherwise go for it

 

[manticle]

In regards to diacetyl - some yeasts throw more than others, all things being equal. That recipe uses a different yeast so check if 2001 is prone. The munich lager (2308 from memory) certainly is.

 

[slcmorro]

Guess it can't hurt to do a 16c D-rest for 48 hrs at the end of 2 weeks. Cheers for the suggestions.

Are you saying you'd omit the Carapils, or just adjust the JW Pils and Vienna accordingly?

 

[manticle]

Just adjust the two base malts.