On Sunday, January 28, 2018, I brewed a Pfriem Pilsner recipe from the book ‘Lager: The Definitive Guide to Tasting and Brewing the World’s Most Popular Beer Styles’ by Dave Carpenter. I ran a little high on my mash strike temperature at 144.3°F instead of the recommended 142. Also, I ran a bit low on the ramp up temp at 153.6 versus the recommended 156°F. I was please that, end the end, I hit my expected gravity at SG=1.049.
I used half of the Saflager 34/70 yeast from Batch #86 after two minutes of oxygen. Also, during the boil, I used 1/8 tsp of diammonium phosphate and 3 tsp of Fermax yeast nutrient.
