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You Make Me Hoppy 3

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.05 liters
Post Boil Size: 30.75 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Sunday December 7th 2025
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1.061
1.009
6.8%
45.9
4.1
5.3
33.43
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Bestmalz - BEST Pilsen5.5 kg BEST Pilsen 37 1.9 88.7%
500 g Gladfield - Wheat Malt500 g Wheat Malt $ 2.60 / kg
$ 1.30 		38.8 2.13 8.1%
200 g Gladfield - Sour Grapes Acid Malt200 g Sour Grapes Acid Malt $ 3.40 / kg
$ 0.68 		12.4 2.03 3.2%
6,200 g / $ 1.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Jade10 g Pacific Jade Hops Pellet 13 First Wort 0 min 16.67 2.3%
20 g Motueka20 g Motueka Hops Pellet 7 Boil 10 min 5.53 4.5%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 9.4 Boil 10 min 7.43 4.5%
10 g Riwaka10 g Riwaka Hops $ 0.10 / g
$ 1.00 		Pellet 5.7 Boil 10 min 2.25 2.3%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 9.4 Whirlpool at 83 °C 0 min 3.68 6.8%
60 g Motueka60 g Motueka Hops Pellet 7 Whirlpool at 83 °C 0 min 5.48 13.6%
30 g Riwaka30 g Riwaka Hops $ 0.10 / g
$ 3.00 		Pellet 5.7 Whirlpool at 83 °C 0 min 2.23 6.8%
30 g NZH-10630 g NZH-106 Hops Pellet 6.7 Whirlpool at 83 °C 0 min 2.62 6.8%
80 g Motueka80 g Motueka Hops Pellet 7 Dry Hop 1 days 18.2%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 9.4 Dry Hop 1 days 11.4%
50 g Riwaka50 g Riwaka Hops $ 0.10 / g
$ 5.00 		Pellet 5.7 Dry Hop 1 days 11.4%
50 g NZH-10650 g NZH-106 Hops Pellet 6.7 Dry Hop 1 days 11.4%
440 g / $ 9.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) / 96.75 Grams $ 0.04 / g
$ 0.36 		Water Agt Mash 0 min.
7 g Gypsum / 250.5 Grams $ 0.07 / g
$ 0.46 		Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
5 g Table Salt Water Agt Mash 0 min.
2.50 g Whirlfloc Water Agt Boil 10 min.
2.50 g Wyeast - Beer Nutrient / 359.5 Grams $ 0.25 / g
$ 0.63 		Other Boil 10 min.
$ 1.45
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
60 Grams
Cost:
$ 0.35 / g
$ 21.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 517 B cells required
$ 21.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 1 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 250 15 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 69 °C 65 °C 60 min
25 L Sparge 65 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.5
Mash volume with grains 19.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 24.2 L) 28.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.6 L) 37.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.8 L) 30.8
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 23
Total: 44.2  
Equipment Profile Used: System Default
 
Notes

Based on Mount Brewing's NZ Pilsner -

OG 1.051
FG 1.012
45 IBU

Malt bill
45% German pilsner
45% Pilsner or lager light
7 to 10% wheat malt

Mash
2 1/2 to 1 ratio of sulfur to calcium chloride similar to IPA
Single infusion for 50 minutes at 67 degrees Celcius

Hops
FWH Pacific Jade
10 minute boil 3g/L Motueka, Riwaka and Nelson Sauvin
83° c whirlpool for 10 minutes 5/6 g/L Motueka, Riwaka and Nelson Sauvin and let stand for another 10 minutes

6/7 g/L Dry hopping Motueka, Riwaka and Nelson Sauvin

Dry Hopping and whirlpool hop ratios are 60% Motueka 20% Riwaka and 20% Nelson Sauvin


Motueka is the hero hop. The other 2 are supporting hops.

Fermentation
Lager Yeast
Transfer to fermenter at 22C
Cool to 17C and pitch yeast
Allow yeast to grow for 24 hours
Then Cool to 12C to encourage slow fermentation and reduce phenols
After a further 24 hours raise temp back to 17C and leave to ferment until you reach terminal gravity of 1.012

Ensure terminal gravity is stable for 2 further days

Check PH – 4.2/4.3 – higher PH means the beer is too malty/soapy – not bright/sharp enough

Then cool to 12C and then start dropping yeast over the next 2 days.

Then add dry hops and bubble with 15PSI CO2 for 10 to 15 minutes

Leave for another 24 hours, then bubble again with CO2

Cold Crash under 20 PSI pressure to 1C

The next day start dumping hops

Then lager for 10 to 12 days at 20 PSI pressure and 1C

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  • Last Updated: 2025-12-29 07:00 UTC
  • Snapshot Created: 2025-12-07 20:23 UTC
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