German Brewing

I did all my calculations, and I got my starter of wlp830 going. I did everything preparing my starter, just as I would brew, low oxygen as possible, RO water boiled 5 minutes, GENTLY after adding the DME. Then pitched yeast at 45°f, aerated the starter for 1 minute, it is sitting for the next 2 days at 48°f, until pitching time.

I'm going to take the same approach when I brew this saturday. Sanitation is impeccable, low oxygen adjustments to the system will be completed, and tested tomorrow evening.

9.45 lbs wiermanns german pilsner 82.5%
1.75 lbs wiermanns german munich L20 15.3%
.25 lb wiermanns german acidulated 2.2%

.4 Oz magnum @ 60min
.2 Oz hersbrucker @ 40min
.2 Oz hersbrucker @ 15min
IBU 17.72

OG target 1.048
Fg target 1.011

SRM 3.91

Alittle light on the abv, 4.79, but flavor is most important to me at this time.

I'll keep you all updated on the progress and outcome.

Thank you all for the advice, and direction you have offered.

Your grain bill needs improving. It'll be beer but it won't be what you are looking for.

If you are using tinseth to approximate IBU, then chances are that you are about 5 IBU too high -- the palate can detect that.

What would you recommend? I am open to trying anything

For a HBH?

There are loads of paths. I'd start with a solid traditional base.

6-10% vima
4-8% carahell
4-10% carapils

Possibly

A splash (0.4-1%) of either a dark Cara or dark Melanoidin

You could also use at least 5% Munich malt instead.

I'm giving ranges because its best for everyone to find their own path.

LODO you are aiming for a colour estimate of about 11 EBC in most calculators for a wort of 12.7% Plato OG

The IBU was straight from brewers friend calculator.

Melanoidan, would you add that to this grain Bill?

I will pick up my grains tomorrow evening.

Did you read the paper with sample recipes? I am a big advocate of building recipes bottom up, understanding the baseline fabric first. So far it looks like it helped quite a few people

http://www.germanbrewing.net/docs/Brewi ... les-v2.pdf

Indeed. One's level of specialty malt will also be determined by the kilning color of their base malt. Most label a pale malt as Pilsner malt, but the kilning varies widely by maltster. Classic helles malt will be 3.5 EBC and above. Many pale malts today are only kilned between 2.5-3 EBC. The lighter the base, the higher on the ranges one will go using the specialty malts.

I did change the recipe prior to starting,

The current update is, propane consumption is noticeably Lower.

The permeating aroma of mashing, is nowhere to be found, my system is sealed tight.

More to follow.

No grist is floating in the mash.

This is absolutely incredible my pH at my first rest was 5.48 at my second rest 5.40 at my third rest 5.38 the pre boil gravity 1.035 pH 5.37 no acid additions have had to be made as of yet the first Wort hopping was .4 ounces it is clearer and cleaner than any brew that I've done before