That got me thinking up a brew for this weekend.
I looked into grains, and Everwood Ave has Superior Pilsen Malt which sounds as though it would be just the thing.
For 10 gallons, I was thinking a simple grain bill of half a sack of Pilsen (27.5 lbs) and a simple hopping schedule of 1 lb Cascade leaf hops for 15 minutes (or maybe 2 lbs for 10 mins) as per my happy hophead beer.FLAVOR: Subtle Malty, Delicately Sweet. Very light colored base malt. Produces exceptionally clear, crisp wort. Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt.
I have never used Pilsen.
I don't know if I should use some kind of clarifying agent. My beers usually clear pretty well. I’ve never used anything like that and don’t know how to.
I think I get the fine bubbles with my real-ale simulation technique. It will end up being a real-ale type of beer and a long way off the old style IPA which was aged in barrels for a long time. Also I won't be dry hopping, I'm not much of a dry hopper, but I leave all my hops in for the ferment as my alternative to that. I know theoretically the CO2 bubbles off some of it.
Not the same beer as the gentry's old IPA, but I like the idea of a late hopped (hop bursted), light coloured, hoppy, Champagne like beer.
Anyone feel like helping out with the design. Is that Pilsen going to do the trick? do I mash it like I would Marris Otter? what could I use to make it sparklingly clear? and how should I use it?
I’ll post a picture of a glass of it on a table (with me under the table
) when it’s ready.
Was it a bit swervy going home, that day you came to try my beer for me.