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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Brewer's Best Continental Pilsner - Herbal Modifications
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Old 12-20-2012, 01:09 PM   #1
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Default Brewer's Best Continental Pilsner - Herbal Modifications

I posted a full on gruit version of this recipe the other day, and wanted to see what people thought of the hopped version.

One major question is should the herbs be left in the for the whole lagering process? I can get the fermenter to 50-55 degrees pretty easy, but figured I'd want the tank "clean" so to speak for this. So I was considering adding the herbs in primary fermentation.

Anyhow, recipe is here:

Primary: Lemon Cream Ale, Rye Cali Common, Rye/Wheat Wild Pale Ale, Sour Stout, Farmhouse Spiced Cyser, Wild Melomel with Ghost Pepper / Mango / Peach, Wild Oatmeal Stout Collab with Oliver Ales
Secondary: Flanders Red, Neo-Kriek
Bottled: Of Note: Imperial Chili Stout, Single Hop Mosaic Wild IPA, Single Hop Galaxy Wild IPA, and Wild Cali Common with Ghost Pepper / Mango / Peach
Kegged: Smoked Red with Juniper, Spiced Brown Ale (Autumn Warmer)
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