This is a straightforward simple pilsener with hopefully quite a bit of hop flavour and aroma. I just realize that I forgot to add the sulphates required to enhance the hop crispness. Not sure how much it'll matter as I'm sure it'll be fine anyway.
I added a little specialty malts to increase the malt complexity somewhat.
The plan is to brew a doppelbock in about two weeks that I then rack on top of the yeast cake from the pilsener. The Bavarian lager yeast is supposed to be very well suited for rich and malty lagers. Pitching on top of the yeast cake from another batch is a nice way to make sure that one has enough yeast for a healthy fermentation. That is important for strong lagers like doppelbocks.
The batch was brewed 2007-11-29.
25 liters. All grain, batch sparge
11 EBC (Golden)
5800g Pilsener malt
150g Aroma malt
64C, 60 min
76C, 10 min (mashout)
20g Warrior pellets, 13.8%, 60 min
40g Hallertauer Mittelfrüh whole, 3.8%, 10 min
60g Hallertauer Mittelfrüh whole, 3.8%, 1 min
Wyeast 2206 Bavarian Lager, 2 packs, production date 2007-04-30, 2.5 liter starter on stir plate
In the fridge at 9.0 to 10.5 C.
OG: 1.048 FG: 1.011 abv: 4.8%