Johnh3nry
Apprentice
Just tasted my latest batch that I call a Pilsner Ale. It's an all grain recipe and consists of 10lbs Pilsner malt, 1 lb 10L Crystal and 1 lb flaked corn plus 3 oz Saaz hops fermented with an American Ale Yeast (Wyeast 1072 plus starter). I am very pleased with the results. That being said, I feel like there is something missing. I normally brew ales and I struggle with the overhead associated with lagers. I want a clean tasting Pilsner Style beer brewed with an ale yeast. I live in Canada so cold temperatures are not fundamentally a problem. Any good ideas on improving a Pilsner brewed with Ale yeast or do I really need to switch over to a lager yeast?