German Brewing

I'm planning up a Pilsner recipe for next week. Thinking about going with Techbrau's base recipe suggestion:

Fermentables
German Pilsner Malz (1.3˚L) - 88.4 %
German CaraFoam (2˚L) (Weyermann) - 5.0 %
German Carahell (10˚L) - 3.3 %
German CaraMünch III (57˚L) - 3.3 %

Hops
Czech Saaz 10.4 IBU First Wort Hopped
Czech Saaz 12.1 IBU 60 Min From End
Czech Saaz 9.2 IBU 30 Min From End

Yeasts
Wyeast 2124-Bohemian Lager

30/45/10 mash times.

I want it to have some caramalt edge, along the lines of Radeberger, or at least in the ballpark. This comes in at 10EBC, which should be ~8 EBC lodo.

Any thoughts on the malt? Add more Caramunich?

Following this one. Closely.

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Excuse my historical/stylistic ignorance. What would be the difference between say an East/West/South Pilsner? I just had Paulaner Pilsner on tap today from a lovely little restaurant in Sacramento (Lowbrau). It was awesome, I have also had König and Bitburger. Where do these fall in the subsets of German Pils?

I've never had Radeberger but I like the looks of this recipe and it's on my list. It looks similar to some Bo Pils recipes I've done.

That's a big FWH addition, around 30%. Leads to a lot of saaz since it's so low in alpha acids. I was thinking of cutting the total hops down by using a higher alpha like Magnum at the 60 min addition. Also thinking of changing that 30 min addition to 20 or lower for a bit more flavor. Thoughts?

With the hop flavor improvement of lodo brewing, I am going to try using the earlier additions. Late hop additions tend to be more grassy and coarse for me.

Ya, I think keeping above 20 min should keep those grassy and coarse flavors down. I like the malt bill but what about a pinch of caraaroma to enhance the caramel? I don't have a lot of experience with it but I just used it in a Dunkel so I wonder how a small amount would be in lighter beers.