Recipes
A Czech pilsner for tropical climates
Cold-ferment at 10°C in a keezer, lager four weeks — bright, clean bitterness.
· 6 min read
The biggest challenge in Vietnam is holding 10°C fermentation. A keezer with a controller does it far cheaper than a cold room.
- Two-step mash: 63°C 40′ → 72°C 20′.
- Diacetyl rest at 16°C for the last 2 days.
- Lager at 0–2°C for 4 weeks.
Gear & ingredients in this post
Pilsner Malt (German)
₫390,000
NL-PILS
Jacketed unitank
₫26,000,000
UF80
Fermenter chiller
₫18,000,000
CH-45