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Brew Kettle: A large pot for boiling your wort.
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Fermentation Vessel: A bucket or carboy where your beer will ferment.
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Hydrometer: To measure the specific gravity of your home brew beer.
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Thermometer: Essential for monitoring fermentation temperatures.
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Airlock: Keeps air out but lets CO2 escape during fermentation.
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Siphon and Bottling Equipment: For transferring and bottling your beer.
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Pilsner Malt: The base malt for a light, crisp beer.
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Hops: Typically Saaz or Hallertau for that authentic pilsner flavor.
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Lager Yeast: Lager yeast is crucial for achieving the right taste in your home brew beer.
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Water: Good quality water can make or break your beer.
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Fermentis Saflager S23 Yeast for Pilsners 11.5g
Unlock the true potential of your Pilsner with this premium lager yeast for a crisp and refreshing brew
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Mashing:
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Heat water to around 152-154°F. Add your pilsner malt to create the mash. This step converts starches into fermentable sugars, which is the heart of your home brew beer.
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Lautering:
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Separate the liquid wort from the grains. This process should be done slowly to avoid extracting harsh tannins.
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Boiling:
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Boil the wort for about 60-90 minutes. Add hops at different stages; bittering hops go in at the beginning, flavor hops in the middle, and aroma hops near the end. This is where the magic of beer making happens.
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Cooling:
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Rapidly cool the wort to fermentation temperature, around 50°F for lagers, to prevent contamination.
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Fermentation:
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Transfer the cooled wort to your fermentation vessel, pitch the yeast, and seal with an airlock. Pilsners require a longer, cold fermentation, often taking 4-6 weeks for clarity and flavor development.
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Conditioning:
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After primary fermentation, you might opt for lagering, which involves keeping your beer cold for several weeks to mature.
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Bottling or Kegging:
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Add priming sugar to carbonate your beer naturally, then bottle or keg. Age for another few weeks at cool temperatures to allow flavors to meld.
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