Pilsner
About
Over the weekend we brewed our pilsner recipe. This was the second batch on our new half barrel setup and the process went much better than the first. We kept the grain indoors overnight so the drop in temperature of our strike water was only 10 degrees, not 15. The mash stabilized around 150 so we expect this batch to attenuate very nicely.
The batch was split so that 10 gallons was fermented with lager yeast and 5 gallons was fermented with saison yeast. The lager was pitched cool and fermented in our cellar with ambient temperatures of 50. The saison was fermented at 60 degrees.
We will brew this recipe again in the spring and plan to experiment with yeast selection. Specifically, we will choose three types of saison yeast and perhaps choose one batch to add a bit of funk to.
