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NZ Hoppy Pilsner - X5

158 calories
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Boil Size: 35.5 liters
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Home brew West
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1.048
1.012
4.74%
34.28
4.05
5.62
 
Brew Log History

Target 14°C

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
5.87 kg Pilsner Malt5.87 kg Pilsner Malt 37.3 1.93 92.7%
0.33 kg CaraHell0.33 kg CaraHell 34 11 5.2%
130.43 g Acidulated Malt130.43 g Acidulated Malt 27 3.4 2.1%
6.33 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
9.13 g Pacific Jade9.13 g Pacific Jade HopsPellet13Boil60 min10.92
13.04 g Motueka13.04 g Motueka HopsPellet7Boil20 min5.09
78.26 g Motueka78.26 g Motueka HopsPellet7Boil10 min18.27
104.35 g Motueka104.35 g Motueka HopsPellet7Dry Hop7 days
26.09 g Taiheke26.09 g Taiheke HopsPellet7Dry Hop7 days
 
Mash Guidelines
Amount Description Type Temp Time
24.1 LSteeping62 C60 min
--Temperature75 C10 min
13 LSparge75 C10 min
Starting Mash Thickness: 3.8 L/kg
 
Yeast
Amount:
3
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 625 B cells required
Yeast Pitch Rate and Starter Calculator
 
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
NZ Hoppy Pilsner
This Pilsner is perhaps one of the better ones in NZ atm. Maybe that's just our biased opinion - or maybe we know somethings that you don't yet.

EXPECTED BREW FIGURES
OG: 1.050
FG: 1.012
IBU: Approx. 31
ABV: 5.0 %
Boil Time: 60mins
Volume: 23L

INGREDIENTS
4.5kg NZ Pilsner Malt
250g Carahell Malt
100g Acidulated Malt
7g of Pacific Jade Hops
150g of Motueka hops
30g of Taiheke Hops
2 x pkt MJ M84 Bohemian Lager Yeast


METHOD
Mash at 62ºC for 60 minutes with 18.5 L of water
Mash out at 75ºC for 10 mins.
Sparge at 75ºC with 10L of water and boil for 60 mins.
At 60 minutes add 7g of Pacific Jade to the boil
At 20 minutes to go add 10g Motueka
At 10 minutes to go add the 60g of Motueka and 10g of Taiheke
Cool rapidly and transfer to your sanitised fermenter
When the wort is between 18-20ºC add the 2 packets of M84 lager yeast and ferment at 14ºC for 10 days – or until SG is stable for 2 days
After 7-8 days add 80g of Motueka and 20g Taiheke hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don’t want as much hop mess)
Leave dry hops in for 5-7 days
Transfer beer into another fermenter and transfer into a fridge or somewhere cool (1ºC if kegging 10ºC if bottling) for 3-5 days and adding your finings agent
Keg or bottle as usual
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View Count: 95
Brew Count: 1
Last Updated: 2019-04-13 00:21 UTC
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