NZ PILSNER
Beer recipe for NZ Pilsner
Brewer notes
Presents a bright straw with solid white foam. Aromas of bright citrus and tropical fruit with a touch of spice in the background. Fresh cracker like Pilsner malt flavour with the body supporting the hops, well balanced by the bitterness. Overall easy drinking and a great showcase of the kiwi hop varieties.
Specifications
Original Gravity
11.8 Plato
Final Gravity
2.5 Plato
IBU
35
ABV
5%
Ingredients
Malt
85% Pilsner
7.5% Wheat
7.5% Vienna
Water
CaSO4/CaCl 2:1. 100ppm calcium
Yeast & Adjuncts
German Lager (or Einstein from WHC Labs)
Whirlfloc – as per suggested rate
Yeast nutrient – as per suggested rate
Hops
Swipe to see more details →
| Hops | Type | Addition | Amount |
|---|---|---|---|
| Southern Cross™ | T90 pellets | Kettle - 30mins | To achieve 30 IBU |
| Nelson Sauvin™ | T90 pellets | Whirlpool | 1g/L |
| Riwaka™ | T90 pellets | Whirlpool | 1g/L |
| Motueka™ | Amplifire™ pellets | Dry hop 1 | 1.5g/L |
| Riwaka™ | Amplifire™ pellets | Dry hop 1 | 1.5g/L |
| Nelson Sauvin™ | Amplifire™ pellets | Dry hop 1 | 1.5g/L |
| Motueka™ | Amplifire™ fresh hop oil | Dry hop 2 | 5mL/hL |
Method
1
Perform a single infusion mash at 64°C for 60 min
2
Vorlauf until the wort has cleared and is free of grain particles
3
Run-off into the kettle and sparge with 80°C water
4
Bring the wort to a boil. Add hops according to schedule above
5
With 15 min left for the boil add Whirlfloc and yeast nutrient
6
After 60 min flame out transfer wort into whirlpool. If possible cool wort to <85°C. Add hops according to schedule above
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at <85°C
7
Quickly cool the wort to 15°C aerate with 10 ppm O2 and transfer into a sanitised fermenter
8
Pitch the yeast and add either an airlock or blowoff tube to the fermenter
9
Monitor fermentation allow to free rise to 20°C when gravity <5Plato
10
Dry hop 1 when gravity is <3.5Plato
11
Dry hop 2 during VDK (vicinal diketones) rest
12
After 2-3 days and the beer has passed forced diacetyl test cool the fermenter to 0°C
13
Transfer to Brite Beer Tank with preferred clarification method and carbonate to 2.7 vols