![]() Very tasty and very similar to the real article. Unplugged temperature controller and opened fermentation fridge and allowed to rise to 65F for 5 days for diacetyl rest. ![]() Allowed to rise to 48F and fermented to a gravity of 1.015. Would boil more mash next time.įerment Schedule: Cooled wort to 39F and pitched yeast. ![]() Look over More Will Czech Republic possess the planets famous beer Ys For illustration Pilsner Urquell (Plzen) and Budweiser (Budvar). This went mostly OK but 50% of the mash was not enough to reach 149F in step 4. Hw perform you decrease down the piIsner urquell gam DownIoad some viruses from the web (if you are in internet caff) and the processor may end up being slowed down. Yeast: Wyeast 2001 Pilsner Urquell (used 2 liter starter) OG: 1.053 (80% efficiency from decoction) FG: 1.011 water profile: Brun Water Pilsen, used distilled water + mineral additions I decided to try the recipe from the homebrew talk thread but use the double decoction method with "reverse dough-in" as suggested on brulosopher's page. ![]() I had never done a decoction mash and funny enough right around that time /u/brulosopher posted an article talking about it. ![]() Reading up on it I came across this nice article with lots of detail on it, and a homebrew talk thread with suggestions at a recipe that included triple decoction. I do not usually make lagers, but I really like Pilsner Urquell so I thought I would try brewing something similar. ![]()
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