This beer is much more about process than ingredients, so don’t let the simplicity of it fool you.
Taylor Caron 7 months ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
11 lb (4.99 kg) Weyermann Extra-Pale Pilsner
6 oz (170 g) Acidulated Malt
1.5 oz (42.5 g) Tettnanger (4.2% AA) at 60 minutes, .5 oz (14 g) Tettnanger (4.2% AA) at 10 minutes
A slurry from a 4L starter (or simply four packages) of WLP 860 Helles, or your favorite Bavarian lager strain. Three sachets of W-34/70 should work just fine, and is readily attainable.
Dough in with at 150°F for an hour, mash out, vorlauft and lauter as usual. Allow the wort to stand covered on low heat, 165–180°F for at least 30 minutes before bringing to a boil. There’s no reason you couldn’t mash out at 175 or so and then just go shopping before coming back to vorlauft. I can always use an excuse to extend the brewday.
Chill to 48–50°F before pitching. Increase temperature to 58°F on day 10 and allow to reach terminal gravity. Chill to mid-40’s and lager for a month before packaging as you like. Serve with friends throughout the festival seasons. If there’s any left over, make up your own festival!
A Novel Approach to DMS Reduction, Part 1
If you want to brew a very, very, light colored 100 percent barley beer but are concerned about DMS, take heart. Intrepid homebrew experimenter Taylor Caron has hit upon the idea of a pre-boil “DMS rest.”