Colorado Pils 1 All Grain I usually ferment around 50-52F for first generation lager yeast. 10-14 days later once the beer has reached terminal gravity and diacetyl has cleared, I rack it into a keg and slowly lower over four days to 40F. I rest here for 5-7 days. I then lower to 33F and let it lager for around four weeks. Biofine towards the end and serve spritzy, 2.5-3 volumes of carbonation. I often pressure ferment these, 6-8 PSI during the primary and then ramp it up to near serving PSI range once it is done fermenting. I brew at around 5200 feet in elevation. You might want to adjust the hops down about 20% if you're brewing at sea level. 5.2 mash PH target, I use acidulated malt for this. Our water is soft here, not Pilsen soft, but it's pretty darn soft and very suitable. Ryan Pachmayer 19.87 24.78 70 72 1.048 1.009 5.12 % 5.12 % 39.2 1.048 SG 1.009 SG 2.7 SRM 2.7 Voss Farms Hallertauer 1 4.3 0.0567 Boil 60 NaN NaN Voss Farms Hallertauer 1 4.3 0.0213 Boil 15 NaN NaN Voss Farms Hallertauer 1 4.3 0.0213 Boil 3 NaN NaN Troubadour Pevec Pilsner Malt Troubadour Colorado 1 Grain 4.082 83.8 1.4720812 false false 0 Andechs Lager Yeast 1 Lager 0 Propagate Lab MIP-620 0 ml 81 Default Step Mash 1 20 Saccharification 1 Infusion 62.2 35 11.02 Mash Step 1 Temperature 67.8 35 Mash Step 1 Temperature 71.1 10 Mash Out 1 Temperature 76.7 10 ROBOBREW 1 24.78 19.87 0.95 0 70 100 10.698143664245357 false Imported 3 14 10.6 4 10.6 30 4.4