Help with German Pils recipe

CurtFromHershey · Jul 9, 2015

DVoors said: ↑

Regarding the crush, I do get my malt from my LHBS and they run it through the mill. To your point, that is probably part of the issue. I just looked at the malt I got for this recipe and there are quite a few whole kernels intact. The problem with the LHBS is that they will only run it through the mill once for free. Then they charge like 5 extra dollars for any additional runs through the mill, which I think is ridiculous.
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Assuming you have a decent drill or the patience to crank a handle for 15 minutes, it sounds like your own grain mill and some bulk grain could pay for itself very quickly

DVoors · Jul 9, 2015

CurtFromHershey said: ↑

Assuming you have a decent drill or the patience to crank a handle for 15 minutes, it sounds like your own grain mill and some bulk grain could pay for itself very quickly
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I agree. Its on my list of equipment upgrades, but there are so many on the list (more carboys and kegs, diffusion stone, oxygen regulator, 20 gallon kettle, stirplate, , it could be a while before I buy one.

DVoors · Jul 9, 2015

CurtFromHershey said: ↑

Yes, 8 is a decent assumption for how alkaline your tap water is, but what that doesn't tell you is the alkalinity of the water. Alkalinity is a measure of how resistant the water is to changes in acidity. Your source water could have a pH of 1,000,000, but if there's no alkalinity then even a small amount of grain could acidify the mash sufficiently (obviously a far-fetched and probably physically impossible example, but you get the point)

I'll get that sent shortly
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Thanks again for your help!

Help with German Pils recipe

CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

DVoors Zealot (627) Jan 6, 2014 Indiana

DVoors Zealot (627) Jan 6, 2014 Indiana

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