LILO’s Lager (New Zealand Pilsner)

Mash at 152°F (66.7°C) for 60 minutes; target ph of 5.4.

Whirlpool at 165°F (73.9°C) for 20 minutes. Ferment at 50°F (10°C) for two weeks.

Transfer to kegs with gelatin and force carb.

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