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This went mostly OK but 50% of the mash was not enough to reach 149F in step 4. Yeast: Wyeast 2001 Pilsner Urquell (used 2 liter starter) Water profile: Brun Water Pilsen, used distilled water + mineral additions OG: 1.053 (80% efficiency from decoction) I decided to try the recipe from the homebrew talk thread but use the double decoction method with "reverse dough-in" as suggested on brulosopher's page. I had never done a decoction mash and funny enough right around that time /u/brulosopher posted an article talking about it. Reading up on it I came across this nice article with lots of detail on it, and a homebrew talk thread with suggestions at a recipe that included triple decoction. I do not usually make lagers, but I really like Pilsner Urquell so I thought I would try brewing something similar.
Pilsner urquell game pro#
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