Okie dokie, time to pay a bit more attention to detail with my pilsners I reckon! As such, this time around I've introduced some acidulated malt to soften the water and have also done a stepped mash. The recipe (malt base at least) apparently came from a local German fella, because when I asked the home brew store about acidulated malt they said "well, there's a guy in your area who uses this and this and this" so I just copied that. As such we have ...
93% pilsner malt
5% carapils
2% acidulated
Magnum @60 to 35 IBUs
1.1g/L Saaz @10
1.1g/L Saaz @-5
W 34/70 yeast
Note that the hop times have been adjusted for no-chill.
To see the results, check out the tasting video - [ Ссылка ]
