Скачать с ютуб BELGIAN PILSNER: This is NOT the Pilsner You're Expecting в хорошем качестве

BELGIAN PILSNER: This is NOT the Pilsner You're Expecting

This is NOT a Stella Artois or Jupiler clone, it is so much more! Belgian Pilsner is what happens when you take traditional Belgian brewing practices and apply them to brewing Pilsner. Increased fermentation temps, open fermentation, spicy noble hops and an interesting water profile makes this beer very much its own thing, and I see why its popularity is on the rise! Great article on this beer style: https://beerandbrewing.com/the-everyd... ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- BREWEASY COMPACT SURFACE: https://www.blichmannengineering.com/... ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/NUxaoRqe... Recipe for 5 gallons (19 L) , your efficiency may vary: "More than Semantics" 5.1% ABV 30 IBU 9 lb Dingemans Belgian Pilsner (90%) 1 lb Flaked Maize (10%) Mash: -148 F (64 C) for 30 min -158 F (70 C) for 30 min -170 F (77 C) for 15 min Water (ppm): Ca: 59, Mg 7, Na 52, Cl 92, SO4 100, HCO3 63 Add to 8 gal (30 L) RO water: 2g Baking Soda, 3g CaCl2, 2g NaCl, 2g Epsom, 4g Gypsum 60 min boil: -60 min: 2 oz (56g) Saaz (2.8% AA) (20 IBU) -20 min: 1 oz (28g) Saaz (5% AA) (6 IBU) -10 min: 1 oz (28g) Saaz (5% AA) (4 IBU) -0 min: 1 oz (28g) Saaz (5% AA) (0 IBU) OG: 1.046 Yeast: White Labs WLP808 Mythical Hammer Ferment open, at 60 F (15 C) for 3 days or until the krausen falls, then add spunding valve for remainder of fermentation, ramping up to 65 F (18 C). Once complete, cold crash for a few days then package and lager in keg for 1-2 months. FG: 1.007 ------------------------------------------------------- 0:00 Intro and welcome 0:26 Beer description and approach 2:21 Recipe 6:21 Brew day 9:03 Fermentation plan 13:33 Fermentation follow-up 14:41 Pour and tasting notes (in a fun location) 20:25 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #belgian #pilsner #lager #saaz #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain