Warsteiner advice please?

[ianmagson]

Does anyone have any experience brewing an all grain recipe for Warsteiner Premium Verum (you know, the Normal one!)

I want to brew a batch for the non-brewers at a camping trip in August; last camping trip I made a strong IPA and don't think their taste buds could cope with it!

I found 2 versions on the net very similar can anyone give me any advice on brewing this one - ie is a decoction mash necessary etc.



Version 1

Batch Size: 5.00 gal

OG: 1.048 SG
FG: 1.012 SG
Estimated IBU: 30.8 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 95.95 %
0.38 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.05 %
13.00 gm Magnum [14.00 %] (60 min) Hops 23.6 IBU
14.00 gm Tettnang [4.00 %] (15 min) Hops 3.6 IBU
14.00 gm Hallertauer [4.00 %] (15 min) Hops 3.6 IBU
7.10 gm Hallertauer [4.00 %] (0 min) Hops -
7.10 gm Saaz [4.00 %] (0 min) Hops -
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Triple Infusion
----------------------------
Triple Infusion
Step Time Name Description Step Temp
15 min Step Add 9.38 qt of water at 141.7 F 131.0 F
15 min Step Add 1.41 qt of water at 210.9 F 140.0 F
15 min Step Add 1.88 qt of water at 208.9 F 149.0 F


and Version 2

Warsteiner
19 litres

OG 1046
FG 1009
IBU 33
ABV 4.8%
9lbs Pilsner Malt (4090g)
6 ozs CaraPils malt (170g)

Hops:
.5 oz (6.65% AA) Magnum Hops 60 minutes
.5 oz (2% AA) Tettanger Hops 15 minutes
.5 oz (2% AA) Hallertau Hops 15 minutes

Dry Hop:
.25 oz Hallertau
.25 oz Saaz

Yeast: Wyeast 2124 or White labs WLP830


Any comments would be welcome

Cheers

Ian

[ianmagson]

OOPS double post!
can someone delete it please

[Whorst]

I haven't brewed a pils in a very long time. From my experience, an excellent one can be brewed with just 100% pilsner malt. Two ways of doing it. Single decoction, or take the first runnings and boil the you know what out of it. If it were me, I'd bring the IBU's up to about 40. You should be ready to roll.

[ianmagson]

Thanks Whorst,
Any idea what the difference would be If I used Maris Otter pale malt instead of real Pilsner malt?
Thought it was worth asking as I have just got a sack of the MO.
It'll be my 1st lager though so would only use the MO if it'll be hardly noticeable.
Rather than doing a proper decoction could I just boil up a portion of the mash in a big pan to get some flavour?

[Jymbo]

Both of these recipes look pretty similar - I do remember reading somewhere that Warsteiner is dry hopped so the second one may be a bit more accurate - but I be inclined to just steep some hops if this is the first effort at a lager.

[mysterio]

I brew most of my lagers without a decoction, about 10% Munich malt and/or a little melanoidin malt will do the same job. This is how the Germans do it these days. You won't catch many of them doing decoctions although temperature stepped mashes are still common.

Maris Otter isn't right for a lager if you ask me. But it would still be decent i'm sure.

[bconnery]

I brew most of my lagers without a decoction, about 10% Munich malt and/or a little melanoidin malt will do the same job. This is how the Germans do it these days. You won't catch many of them doing decoctions although temperature stepped mashes are still common.

Maris Otter isn't right for a lager if you ask me. But it would still be decent i'm sure.

This is what I do with mine too. 90/10 pilsner/munich, bitter to 25-45 IBU, usually around the 25 mark but I've done the higher end too, with a 60min addition and a 20/15min flavour addition of 1.23g/litre (rounded unless your scales are really really good)
Noble hops or NZ hops such as B-Saaz or Nelson Sauvin for something different...

[Whorst]

Pilsner malt has a very distinctive flavor. It's also very pale. I think Maris Otter would give you a different malt profile.