Shambolic
Well-Known Member
I have really only brewed ales in the past, so please bear that in mind...
I'd like to have my first crack at a Pilsner while the weather is cool. The only problem is, I don't have the facilities to lager. I should be able to keep the temp. at about 15 degrees Celcius (about 60 Fahrenheit), but no lower. As far as I can tell, this leaves me with two options:
- Use a lager yeast anyway, and hope for the best (any tips would be appreciated)
- Use a clean, dry ale yeast instead (Safale US-56), and ferment at the same temp.
I know that neither is ideal for a genuine pilsner, but which would be better?
The recipe will be pretty standard; something like:
- 2.5kg light DME
- 500g dextrose
- 500g pale/pilsner malt (mini-mash)
- 50g Saaz hops (~1.5 oz.), half for bittering, half for flavour
Any general pilsner tips would also be appreciated. I'd like it to be as close as possible to the flavour of Pilsner Urquell, considering the dodgy process I'll be using
I'd like to have my first crack at a Pilsner while the weather is cool. The only problem is, I don't have the facilities to lager. I should be able to keep the temp. at about 15 degrees Celcius (about 60 Fahrenheit), but no lower. As far as I can tell, this leaves me with two options:
- Use a lager yeast anyway, and hope for the best (any tips would be appreciated)
- Use a clean, dry ale yeast instead (Safale US-56), and ferment at the same temp.
I know that neither is ideal for a genuine pilsner, but which would be better?
The recipe will be pretty standard; something like:
- 2.5kg light DME
- 500g dextrose
- 500g pale/pilsner malt (mini-mash)
- 50g Saaz hops (~1.5 oz.), half for bittering, half for flavour
Any general pilsner tips would also be appreciated. I'd like it to be as close as possible to the flavour of Pilsner Urquell, considering the dodgy process I'll be using