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You Make Me Hoppy 4

Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 39.1 liters
Post Boil Size: 32.75 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (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: Thursday February 5th 2026

New Zealand Pilsner

by Wolf Pack Brewing

OG: 1.050 FG: 1.008 ABV: 5.5% IBU: 64

Original Gravity:

1.055

Final Gravity:

1.008

ABV (standard):

6.1%

IBU (tinseth):

70.2

SRM (morey):

4.0

Mash pH

5.3

Cost $

34.36

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5.50 kg	Gladfield - German Pilsner Malt5.5 kg German Pilsner Malt		36.3	2.03	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	15.96	2.2%
20 g	Moutere20 g Moutere Hops	$ 0.03 / g $ 0.66	Pellet	18.5	Boil	10 min	13.99	4.4%
20 g	Nelson Sauvin20 g Nelson Sauvin Hops		Pellet	9.4	Boil	10 min	7.11	4.4%
20 g	NZH-10420 g NZH-104 Hops		Pellet	12.2	Boil	10 min	9.23	4.4%
40 g	Nelson Sauvin40 g Nelson Sauvin Hops		Pellet	9.4	Whirlpool at 83 °C	0 min	4.51	8.9%
40 g	Moutere40 g Moutere Hops	$ 0.03 / g $ 1.31	Pellet	18.5	Whirlpool at 83 °C	0 min	8.88	8.9%
30 g	NZH-10430 g NZH-104 Hops		Pellet	12.2	Whirlpool at 83 °C	0 min	4.39	6.7%
40 g	Yakima Chief Hops - Simcoe40 g Simcoe Hops	$ 0.06 / g $ 2.40	Pellet	12.7	Whirlpool at 83 °C	0 min	6.1	8.9%
60 g	Moutere60 g Moutere Hops	$ 0.03 / g $ 1.97	Pellet	18.5	Dry Hop	1 days		13.3%
60 g	Nelson Sauvin60 g Nelson Sauvin Hops		Pellet	9.4	Dry Hop	1 days		13.3%
50 g	NZH-10450 g NZH-104 Hops		Pellet	12.2	Dry Hop	1 days		11.1%
60 g	Yakima Chief Hops - Simcoe60 g Simcoe Hops	$ 0.06 / g $ 3.60	Pellet	12.7	Dry Hop	1 days		13.3%
450 g / $ 9.93

Show Summary View

Hops Summary

Amount	Variety	Cost	IBU	Bill %
10 g	Pacific Jade (Pellet) 10 g Pacific Jade (Pellet) Hops		15.96	2.2%
120 g	Moutere (Pellet) 120 g Moutere (Pellet) Hops	$ 0.03 / g $ 3.93	22.87	26.6%
120 g	Nelson Sauvin (Pellet) 120 g Nelson Sauvin (Pellet) Hops		11.62	26.6%
100 g	NZH-104 (Pellet) 100 g NZH-104 (Pellet) Hops		13.62	22.2%
100 g	Yakima Chief Hops - Simcoe (Pellet) 100 g Simcoe (Pellet) Hops	$ 0.06 / g $ 6.00	6.1	22.2%
450 g / $ 9.93

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Strike	65 °C	65 °C	60 min
30 L	Sparge	62 °C	71 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

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) 509 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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-02-06 02:06 UTC
Snapshot Created: 2026-02-05 08:05 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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