NZ WEST COAST PILSNER
Beer recipe for NZ West Coast Pilsner
Brewer notes
Pours a bright straw colour with a dense white foam. Aromas of stone fruit and freshly squeezed grapefruit lead the way, with a subtle spice note typical of the Pilsner style. Light Pilsner malt flavour and body provide balance, supporting a firm hop presence. A solid hit of bitterness carries through to a crisp, dry finish – flavoursome yet effortlessly drinkable.
Specifications
Original Gravity
14 Plato
Final Gravity
2.8 Plato
IBU
40
ABV
5.5%
Ingredients
Malt
80.5% Pilsner
6.5% Wheat
6.5% Chit malt
6.5% Vienna
Water
CaSO4/CaCl 1.5:1. 100ppm calcium
Yeast & Adjuncts
Einstein / Weihenstephaner
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 – 30 mins | To achieve 30 IBU |
CIP076 | T90 pellets | Whirlpool | 2.0g/L |
Riwaka™ | T90 pellets | Whirlpool | 2.0g/L |
CIP076 | T90 pellets | Dry hop 1 | 2.0g/L |
Riwaka™ | Amplifire™ pellets | Dry hop 1 | 2.0g/L |
Riwaka™ | 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
Runoff 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 flameout 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 min whirlpool starting at <85°C
7
Quickly cool the wort to 15°C, aerate with 10 ppm O2 and transfer into a sanitised fermenter. Ferment temperature 16°C
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 <4.5Plato
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 Tank with preferred clarification method and carbonate to 2.8 vols