Subject: Pilsner from 1-step Infusion?
Date: 1992-04-27 20:09:14 GMT
Ok, I finally ordered a refrigerator thermostat and I hope to make
my first lager this weekend, a pilsner.
I know that these are traditionally made from less modified
malts which require a protein rest, but I plan to use
fully modified British pale malt and do a single stage
infusion in a picnic cooler, unless someone here can
successfully talk me out of it.
Are there any *REAL* problems with making a pilsner from
British malt, such as serious off flavors? I know the
color should be okay, since I've made very pale beers
from the same malt.
Thanks for your consideration,
Jon Binkley
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