Mash for an Upcoming Pilsner

[Bryan R]

[ajk]

Geez, am I counting 6 rests?

[Bryan R]

IF you don't count boiling as a step, yes

[Weizenberg]

Done that one a lot. Stopped doing it unless for wheat beers where I want the extra starches created during the first boil to convert into sucrose at 45C. It won't be as intense as the maltase mash, but it's a good compromise.

For a lager with modern malts it may be a little to intense and I found there are quicker and better tasting schedules. Hochkurz still wins, and there is a very good single decoction one too.

4 hours is a very long time.

[Bryan R]

I need all of it, I need ~87%.

[Weizenberg]

It may not yield the results you are hoping for. It is unnecessarily intense and far better used for making dark beers.

I replaced this one with a single decoction as Narziss once suggested, and I'm faring much better with it. The boil time of that decoction is 20 minutes though.

However, I found that fr Helles the good old Hochkurz gives a beer with a nicer body, but that's not always desirable in a Pils.

I'd look into a single decoction. It's better suited for homebrewer malts.

[ajk]

I wish I could use that software. But I haven't used Windows since 3.1.

[Weizenberg]

You can use a VM or emulator

[Brandon]

[ajk]

Yeah ...

Currently, I'm using brewtoolz.com. I convinced the guys that run it to let me contribute code for a water editor that uses Kai's formulae against the recipe's grain bill to calculate residual alkalinity. I really like not having to enter my grain bill into a separate spreadsheet or do the calculations by hand.

But it would be nice to have an advanced mash editor like that.