BillO Posted February 15, 2013 Share Posted February 15, 2013 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? Link to comment Share on other sites More sharing options...
Hairy Posted February 16, 2013 Share Posted February 16, 2013 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. Link to comment Share on other sites More sharing options...
BillO Posted February 16, 2013 Author Share Posted February 16, 2013 Thanks Hairy! I'm guessing somewhere in the region of 250g Carapils - steep 30mins should give it a little boost? Link to comment Share on other sites More sharing options...
Hairy Posted February 16, 2013 Share Posted February 16, 2013 Thanks Hairy! I'm guessing somewhere in the region of 250g Carapils - steep 30mins should give it a little boost? Sounds good Bill [wink] Link to comment Share on other sites More sharing options...
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