pitch yeast at 10-12C. I used a 2L starter to avoid under pitching.
Ferment at 9°C until 75% attenuated then raise to 15°C until final gravity is reached
Tip. Remove a small sample to fast ferment at 17-25C to establish FG before the main batch is completed.
Reduce to 10°C add gelatine finings and cold crash for 2 weeks at -1°C
Keg
Recipe Photos
Last Updated and Sharing
696
Views
0
Brews
Public: Yup, Shared
Last Updated: 2025-03-24 19:54 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Paste the following into your website / publishing platform:
* The height/width of the iframe can be set as a percentage of the container
(width="95%"), or in pixels (width="500px").
Looks good at any width above 320px.
Updates to the recipe automatically flow through.
The recipe's view count is incremented when someone views the recipe at your site!
Embedded recipes appear with no ads.
NEW Water Requirements:
Hopped pilsner 42L
Equipment Profile Used
System Default
Close
Print
Water Requirements:
Hopped pilsner 42L
Close
Print
Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
Ok
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.
Recipe Tools ▼
Brew!
