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My latest attempt at a pilsner is attached, I have gone with the 60,40,20 minute hopping schedule to try to get the hop/malt balance right, Saaz all the way, hope it's good because I have 60 lt fermenting to be drunk at Xmas.
Fermentation temp was 10c and has been going for 14 days now, it's down to 1.015 and I have raised the temp to 18c for 48 hours for a Diacetyl rest then I will rack and lager for 6 wks before kegging. On tasting the flavours and aromas are marrying very well.