WWDWD
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- Joined
- 29/10/13
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About to do my third batch of beer. After doing two hoppy american pale ales (one just bottled and the other about to be dry hopped) I invested in a fermentation fridge and temp controller. I wanna try make a Pilsner (the GF really likes Little Creatures Pilsner but also loves Heineken and Nastro Azzurro). I don't know much about Pilsners but I know I like 'em. Here's what I've got...
From what I've read, the process of making a lager is something like.
Is that about right?
How long in the bottle does it take a Pilsner to really shine?
If I was to dry hop, at what point do I do it?
Thanks.
- 1.5kg can of Morgan's Gold Saaz Pilsner
- 1.5kg can of Morgan's Extra Pale Malt Extract
- I have picked up some Saaz pellets. I need some advice here for what to do. A 20min boil? What quantity?
- Saflager S-23 yeast (I read some people use two packets... is this essential?)
From what I've read, the process of making a lager is something like.
- Pitch yeast at 16° - 18°
- Ferment at 12° for two weeks
- D Rest at 16° for a few days
- Slowly drop down to 2° or 3° for 6 weeks of lagering
- Then bottle
Is that about right?
How long in the bottle does it take a Pilsner to really shine?
If I was to dry hop, at what point do I do it?
Thanks.