Kazi the Younger wrote:
I've been brewing pils for awhile with different malts and yeast wondering why no matter what I do it always comes out tasting slightly "full" compared to german lagers like Warsteiner, dinkle Acher.
I use a variety of yeast - 2124, 34/70, and the budvar yeast. All of them get my a nice FG around 1.005-1.007. Yet in each batch they always seem to have this rounded mouthfeel. My Malt bill is usually 100% Best Pils Malt or 50% Briess r-row, 50% Pils. I filter my water, then adjust with calcium sulfate and calcium chloride.
I've also brewed batches with just carbon filtering and no water adjustment and the same thing happens: I get great attenuation and flocculation, but the beer ends up with this FULLNESS in the mouthfeel. It's just never the right mouthfeel compared to those german examples.
Any idea what they do to get it right? Protein rest maybe? I usually just mash low @ 146, then ramp up to 155. I've heard that a protein rest can help thin out a beer even if the malt is well modified. Haven't tried that yet.
A low to modest level of mineralization is a typical hallmark of Boh and German Pils. You mention 'filtering'. I assume that this is not RO filtering. Regular filtering and an activated carbon filter does nothing for the ion concentrations. So for this water, I'm hoping you know what the ion content of the tap water is and that you are not overdosing the water with those gypsum and calcium chloride additions. The evidence that even the tap water with no mineral additions has that mouthfeel may suggest that the tap water has higher mineralization than those German examples cited.
Its also possible that the alkalinity of that tap water is too high for that Pils grist. If that is the case, either acid malt or a liquid acid addition might help the mash pH fall into the desirable range of 5.3 to 5.5 (room temp measurement).
Check out Bru'n Water to get a better handle on what to do with the water. Do visit the Water Knowledge page on the Bru'n Water website to read up on brewing water chemistry.