Gladfield NZ Pils

176 calories 14.3 g
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.61 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gladfield Malt
Rating:
5.00 (1 Review)

Calories: 176 calories (Per )
Carbs: 14.3 g (Per )
Created Saturday November 20th 2021
1.054
1.008
6.0%
35.0
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 36.3 1.9 100%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Riwaka1.5 oz Riwaka Hops Pellet 5.8 Boil 60 min 30.9 42.9%
1 oz Yakima Valley Hops - NZ Motueka1 oz NZ Motueka Hops Pellet 4.3 Boil 15 min 4.08 28.6%
1 oz Yakima Valley Hops - Riwaka1 oz Riwaka Hops Pellet 5.5 Boil 0 min 28.6%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Infusion 150 °F 90 min
1 gal Batch Sparge 170 °F --
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
7.50 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 492 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

From here: https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-NZ-Pilsner
Have Krispy on hand. Wish I had Krispy 2.0 or Lutra.

Krispy @ 68ºF was good. I think Lutra would be as well. Going with semi-cold (60ºF) fermented 34/70 on second batch. Also fixed "leaf/whole" to pellet for initial bittering addition.

Went sulfate heavy (light and hoppy BFriend profile) and it was really drinkable, but almost too "drying" on the palate in the finish. Going to try a balanced profile as I want a little of that rather than shift straight to a chloride heavy profile.

View Count: 652
Brew Count: 3
Last Updated: 2022-06-11 12:27 UTC

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