INOCULAR 2g/L a 13,5º.
Cuando llegue a 1030 ir liberando el STC para terminar de fermentar los último puntos entre 17 y 18°C.
Cuando llegue a la densidad final, dejarla 48hs.
Barjarla a 12° por 4 días.
Bajarla a 8° por 4 días.
Bajar a 2/3° hasta embarrilar.
Muchas purgas son clave para eliminar sulfuro.
Cuando llega a 18°, a los 12° a los 8°.
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Last Updated: 2024-11-09 23:51 UTC
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NEW Water Requirements:
Pilsner Checa
Equipment Profile Used
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Water Requirements:
Pilsner Checa
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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