/diy/ - Do It Yourself

>>2636566
Sure, I'll write down what I did.
4 L batch, 1051 OG
Malt: 765g Pilsner Malt, 85g Munich Malt
Mash schedule: 45 min @ 63C, 30 min @ 70C, 15 min @ 76C
Hop additions:
6g Hallertauer Mittelfrüh 60 min
6g Hallertauer Mittelfrüh 15 min
6g Hallertauer Mittelfrüh 0 min
Final gravity read 1025 but I didn't divide by the refractometer factor, I think it actually fermented all the way through to around 1010.
Bottled into 500ml bottles with 2g of regular table sugar.
I did a second batch without the zero minute addition, rest was kept the same. First batch I manually adjusted the stove, second one I had a sous vide stick that helped me keep temperatures more steady and within range.

The beer looked pretty beer considering I did not filter it at all, it was a bit hazy still.

Aroma/taste:
Definitely more hoppy aroma for the first one. Hard to describe the difference to a pils for me. I'd say the Pils that I am used to is cristal clear, no yeast flavor, and rather bitter. My beer had a more malty and slightly yeasty flavor. Also it was not that bitter but still with a good hop character that I really liked (especially from the first batch).

PS: In the pic the glass is also frosty/ has condensed water on it which makes it look a little bit more hazy than it is, but it is definitely not clear lol