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I am thinking of trying to make a very pale ale that strips the malt right back and goes full on hoppy. Kind of the opposite of the Vienna Pale currently bubbling away in the fridge. All in the name of experimentation and understanding ingredients and their contribution to a given beer.
I thought of using Pilsner malt as base rather than usual MO and wondered if a NZ Pilsner recipe but with an ale yeast would work. There seem to be popular kits out there based on same principle...
I could make an actual Pilsner/Lager but want to avoid tying up the fridge for an extended period - hence the ale yeast.
So what should I use? US-05? Kolsch? Something different altogether?
And should I go 100% Pilsner or mix with a few % of something else?
Any input welcome.
I thought of using Pilsner malt as base rather than usual MO and wondered if a NZ Pilsner recipe but with an ale yeast would work. There seem to be popular kits out there based on same principle...
I could make an actual Pilsner/Lager but want to avoid tying up the fridge for an extended period - hence the ale yeast.
So what should I use? US-05? Kolsch? Something different altogether?
And should I go 100% Pilsner or mix with a few % of something else?
Any input welcome.