Saw Down Unda (New Zealand-style Pilsner)

Brew in a bag (BIAB) process:

1. Mash Grain at 148°F (64°C) for 60 minutes (pH between 5.30-5.35)
2. Pull bag and add first wort hops
3. Bring to boil and boil for 60 minutes
4. Whirlpool hop addition at 170°F (77°C) for 15 minutes
5. Cool wort to 55°F (13°C) and pitch yeast.
6. Let ferment at 55°F (13°C) until about 60% complete with fermentation about 4-6days
7. Bump temp to 65°F (18°C) and finish out fermenting (this is usually when I add the dry hops)
8. Cold crash to 38°F (3°C) and add gelatin to fine for 24-48hrs and then keg.

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