Meaty Pilsner Recipe - might it suck?

[Brewer #50528]

5 gallon batch

4 lbs. Pils Extract

Steeping: 4 lbs 2-row Pale, .5 lbs C-60

Hops:
1 oz Hallertau (domestic) @ 30 min
.5 oz Tettnanger 5 minutes
.5 Tettnanger at flameout for 15 min.
1 oz Hallertau (domestic) at flameout for 15 min
1 oz Cascade at flameout for 15 min

THEN: British Ale Yeast WLP 005

Shooting for a colder weather, yet lighter beer. I know it's not going to resemble a pils. Thoughts?

 

[Ozarks Mountain Brewery]

sounds good, Ill have to convert it to all grain and try it

 

[jmcnamara]

Are you doing a mini mash with that 2 row? Im far from an expert or anything, but that grain and that quantity for steeping doesn't make much sense, unless I'm missing something.

Other than that, i think your hops should make for a good beer

 

[Brewer #50528]

Steeping the grains for an hour. Might go with 5 lbs and 1 of the c-60.

I'm really wondering about the yeast. It's the WLP version of Denny's Fave, so it's maltier, creamier, hence the cascade. I had thought the yeast would overpower the ligher hops, so i'm taking on the cascade to counter that.

 

[jmcnamara]

Good thinking ahead on the yeast - hops interactions. I've used wlp002, their english ale yeast, and it definitely comes across as maltier than if you were using the california strain wlp001. wlp005 is probably pretty similar

i haven't done extract and steeping in awhile, but 6 lbs seems like a heckuva lot to steep. make sure to squeeze that grain bag like it owes you money when you're done out of curiosity, what kind of bag are you using to hold those grains?

 

[Brewer #50528]

UPDATE:

I'm doing a 3 gallon batch. ABV was just too low, and I only have 4 lbs of 2-row, and I really want to do a creative beer that comes in close to 5% ABV.

Based on the Pils extract, 2-row with a pinch of c-60, and WLP005 yeast: 1 oz cascade, 2 oz usa hallertau and 1 oz tettnanger, how would you schedule the hops?

 

[Nosybear]

Using any crystal malt at all isn't in line with a pils. This is going to come out more like a pale ale. But it still can be good. You can make your life easier and use pale extract instead of the two-row. Unless you steep it for about 45 minutes at around 152 degrees (a mini-mash), your two-row will only add starches. I'd call this a noble-hopped pale ale