Hello, everybody. After doing ciders for some time I'm back to doing a beer, my first in years. It's a Bohemian Pilsner Recipe and due to lack of temp control I'm using an Ale Yeast. I've got my wort in the primary fermenter - about 12 hours now. Anybody have convictions/tips - anything outside the norm - on my proceedings from here on out? I'm hoping I don't get some generic, nondescript final product as a punishment for pitching ale yeast into a pilsner recipe.
recipe FYI:
vienna 12 oz.
pilsner 8 oz.
german light crystal 4 oz.
light malt extract 6 pounds
saaz hops 1.5 oz. at 60 mins
saaz hops 0.5 oz. at 30 mins
saaz hops 1.0 oz. at 02 mins
cold crash
gravity 1.4
pitched safale us-05 dry ale yeast
primary is a 5 gallon food safe "kit" bucket (ale pail)
any comments are a help to me as i am a lone brewer!
thanks!
ted
recipe FYI:
vienna 12 oz.
pilsner 8 oz.
german light crystal 4 oz.
light malt extract 6 pounds
saaz hops 1.5 oz. at 60 mins
saaz hops 0.5 oz. at 30 mins
saaz hops 1.0 oz. at 02 mins
cold crash
gravity 1.4
pitched safale us-05 dry ale yeast
primary is a 5 gallon food safe "kit" bucket (ale pail)
any comments are a help to me as i am a lone brewer!
thanks!
ted