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- Sep 9, 2020
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Hey Everyone,
i attempted my first pseudo-lager/pils back in november and it came out way too sweet.
the recipe was something like:
10lbs Pils
2lbs Flaked rice
90 min @ 150 degF
.5 Oz hallertau trad @ 60
.5 Oz tettinger @ 60
1 pk Krispy Kviek fermented at 25 degC
fg was 1.014 and OG was something like 1.058 there about
it came out way too sweet.
i tried to do a bit of research on the topic, and from what i can gather the only real way to get FG below 1.010 seems to be the use of amylase enzyme.
I know if I had a better attenuating yeast it would help but i don't think it would be good enough to get me under 1.010
i will be using white lab pilsner yeast on a 2L starter this time around.
any words of the wise?
i ended up ordering a bag of barn owl 2-row pale ale malt instead of normal 2 row by accident but my plan is to hammer out some lagers and NEIPAs with it.
thanks,
-Will
i attempted my first pseudo-lager/pils back in november and it came out way too sweet.
the recipe was something like:
10lbs Pils
2lbs Flaked rice
90 min @ 150 degF
.5 Oz hallertau trad @ 60
.5 Oz tettinger @ 60
1 pk Krispy Kviek fermented at 25 degC
fg was 1.014 and OG was something like 1.058 there about
it came out way too sweet.
i tried to do a bit of research on the topic, and from what i can gather the only real way to get FG below 1.010 seems to be the use of amylase enzyme.
I know if I had a better attenuating yeast it would help but i don't think it would be good enough to get me under 1.010
i will be using white lab pilsner yeast on a 2L starter this time around.
any words of the wise?
i ended up ordering a bag of barn owl 2-row pale ale malt instead of normal 2 row by accident but my plan is to hammer out some lagers and NEIPAs with it.
thanks,
-Will