Italian Pilsner (v2)

https://homebrewingdiy.beer/index.php/2021/07/06/deep-dive-on-brewing-italian-pilsners/#:~:text=Westbound & Down Italian Pils

All Saaz hops in this recipe are US Saaz.

The dry hops are added after primary fermentation is completed. The schedule looks like:

Up to 14 days primary at 52F/11C. Do a diacetyl test.

Add dry hops for up to 5 days.

Rack and move to 40F/4C over a period of 3-4 days. Do another diacetyl test.

Crash to nearly freezing and lager until relatively clear, usually 2-3 more weeks.

He then does a 2-part biofine process. He adds 1/3 of the biofine at freezing lager temps over 72 hours. Then adds the other 2/3 biofine to the brite tank for 4-6 days then packages. He carbs as much as possible, 2.9-3.1 volumes.

Jake recommends a biofine test for your own equipment so that you can use the least amount of biofine that is still effective at clarifying the beer. This test is better explained here - http://www.magnusboner.com/optimization-of-biofine-clear/

Jake targets a 4.3-4.4 final PH for this beer, post dry hop.

Jake has subbed Hull Melon for Saphir before.

The Mexican Lager yeast that they use goes for six generations. Jake usually knocks out to 2F lower than the target primary temperature, and after the first generation, subsequent generations are fermented at about 50F/10C. Note that I listed the first generation fermentation schedule on this recipe, as most homebrewers will be using first generation yeast for this recipe.