NZ Pils (2)

this is a rehash of my NZ Raw Pils (which i did not boil) For this one I will boil the wort as normal and see how good it is. My guess is that in the end it will be about the same but in the beginning it will be more normal than the raw version was (really corney for a month or so)

Axing the DME for all 2row grain this time.

making more grain adjustments to account for volume loss.

will leave hop schedule the same. hop utilization will probably be better but not sure how i can calculate how much and adjust accordingly.....maybe possible though....

Mash as 158 again.

day before brew day i combined some recycled yeast and starter wort at room temp. got a little activity (usually takes longer for recycled yeast).

on brew day I chilled wort down to about 80 and just pitched and added to fermentor (forgetting the wort had to get down to 55 instead of 70) also i forgot that for pilsner ideally you need about twice as many yeast cells to start with (because they multiply less/slower at the lower fermentation temperatue).

so for next time i should start the starter a week or maybe even more ahead of time and end up adding two portions of wort starter (one at a time maybe). also be sure to chill the wort down to 55 before pitching?

here are some pilsner tips from allaboutbeer.com

1. Ensure that fermentation conditions (48-55 degrees F) can be met and stay well within the temperature boundaries of the yeast.
   
   
2. Chill wort to primary fermentation temperature before pitching yeast.
   
   
3. Maintain good wort aeration to get out of the gate strongly.
   
   
4. Prepare a yeast starter about twice as large as that for top-fermented beers, and optimally refresh that starter on brew day.
   
   
5. Perform a diacetyl rest (65-68 degrees F for 2 days) near the end of primary fermentation.
   
   
6. Lager for a minimum of 6 to 8 weeks, starting at 50 degrees F and dropping gradually over a few days to near freezing.
   
   
7. If bottling, prime with fresh yeast to ensure thorough conditioning.