Hashie
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Hi all, I'm interested in doing a Pilsner style for drinking in the warm weather. But seeing as I don't have a fermenting fridge and can't be assed mucking about with ice blocks etc. I was wondering if I could brew one as an ale?
What I'm thinking is;
For 25 litre batch
4.5 kg Pilsner malt mashed for 90 minutes @ 64 degrees.
Mt Hood 50g @ 3.5% a/a 60 mins
Mt Hood 25g @ 3.5% a/a 20 mins
Mt Hood 25g @3.5% a/a 2 mins
Danstar Nottingham Ale Yeast
According to Beersmith, Nottingham can be fermented cool to produce a Lager style. I can ferment at around 15-16 degrees.
Will this work or will it just be a Frankenale?
What I'm thinking is;
For 25 litre batch
4.5 kg Pilsner malt mashed for 90 minutes @ 64 degrees.
Mt Hood 50g @ 3.5% a/a 60 mins
Mt Hood 25g @ 3.5% a/a 20 mins
Mt Hood 25g @3.5% a/a 2 mins
Danstar Nottingham Ale Yeast
According to Beersmith, Nottingham can be fermented cool to produce a Lager style. I can ferment at around 15-16 degrees.
Will this work or will it just be a Frankenale?