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Czech Pilsner


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Hey guys. Looking at doing a Pilsner but haven't made one before so figured I'd toss the recipe in here and see if anyone could offer advice.


Here's what I'm looking at so far


2.00 kg Briess Pilsen Light Dry Extract

1.00 kg Light Dry Extract (8.0 EBC)

30.00 g Saaz [8.00 %] - Boil 60.0 min 19.3 IBUs

25.00 g Saaz [8.00 %] - Boil 30.0 min 12.4 IBUs

25.00 g Saaz [8.00 %] - Boil 10.0 min 5.8 IBUs

Wyeast Labs #2278


Made to 23 litres


Was gonna ferment somewhere around 12c - 14c

Should I start ferment higher and drop to 14 after a day or so to stimulate yeast activity?


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Looks good mate. I usually throw some Carpils into these sort of recipes but it doesn't really need it.


As for the temp, I like to pitch at my ferment temp at around 12 degrees. Just make sure you make a big enough starter. I haven't looked at Mr Malty but a lager yeast starter may be around 4-5 litres and you may have to step it up that amount.

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