As this is my 1st attempt at a Pilsner, please don't accept anything said here as the way it "should be done" this is simply the way I
have decided to do it.Recipe
The yeast is Mangrove Jacks Bohemian Lager Yeast M84, which I used to brew an ale and I harvested to ensure that I had a large enough starter for the lager. (The ale tastes pretty nice too) Water
I use 31L of water in a brew and I made that up from 25L of RO and 6L of tap water. My water tests match my water company's published levels with such consistency that I rarely test my pre-treatment water. I calculated the various levels in my water at a fifth of the published results (as I'm using 6/31 tap water) then added the salt and gypsum and tested the result. I measured an alkalinity of 34ppm and a calcium level of 40ppm so what I should have had and what I did were bang on. Although Brewers Friend has the shown suggestions for the various levels for a Pilsner I've checked a few and my SO4 and CL levels are well below those found in many Pilsners and I wanted a bit more Calcium but I also wanted a balanced CL:SO4 ratio.Mash
I'm using a Braumeister so I'm doing a take on the Hochkurz Mash, just because I can, and I think it will give more body to the finished article.
Dough in @ 51ºC
20 minutes @ 62ºC
30 minutes @ 70ºC
10 minutes @ 77ºC
I shall mash with 25L and sparge with 6LFermentation
I'll ferment for 2-3 weeks @ 10ºC then once airlock activity has stopped I'll raise it to 19ºC for a few days to help clean up any diacetyl, then cold crash to 2ºC, keg and lager for 2 months @ 2ºC, which is as low as my fermentation fridge will go.