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New Zealand Pilsner

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: New Zealand
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Martin
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday January 31st 2026
1.049
1.008
5.3%
37.2
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 84.2%
1 lb German - Carapils1 lb Carapils 35 1.3 10.5%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Moutere0.5 oz Moutere Hops Pellet 15.7 Boil 30 min 22.52 16.7%
0.50 oz Moutere0.5 oz Moutere Hops Pellet 15.7 Boil 5 min 5.84 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 11.4 Whirlpool at 180 °F 20 min 5.43 33.3%
1 oz Motueka1 oz Motueka Hops Pellet 7.2 Whirlpool at 180 °F 20 min 3.43 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Whirlpool 0 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains (equipment estimates 4.84 g | 19.4 qt) 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Mash at 148F. Mash out/sparge at 160F. 90 min boil. Follow hop schedule. Whirlpool at 180F for 20 min

Pressure ferment at 60F and 15psi for 3 weeks.

Transfer and lager at 34F for at least 2 weeks and up to 2 months.

Rack and enjoy, mates!

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  • Last Updated: 2026-02-01 16:31 UTC