New Zealand Pilsner
All Grain Recipe Kit
Meet our New Zealand Pilsner – a hoppy, golden, crisp brew blending Kiwi hops for zesty citrus & tropical notes. A refreshing homage to New Zealand's purity and craftsmanship, perfect for those who crave a taste of Aotearoa in every sip.Cheers to the essence of the Southern Hemisphere!
This recipe includes 4.95kg Grain, 100g Hops & 2 packets of Yeast.
Additional items such as Whirlfloc, Yeast Nutrients & Water chemistry Adjustments can be purchased separately by clicking on their Link.
Brewfather Recipe Link: New Zealand Pilsner
4.5% ABV / 10.9 °P
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 19.35 L
Sparge Water: 12.61 L
Total Water: 31.96 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.044
Final Gravity: 1.010
IBU (Rager): 34
BU/GU: 0.78
Color: 6.9 EBC
Malts (4.95 kg)
4.5 kg (90.9%) — Pilsner Malt — Grain — 3.9 EBC
300 g (6.1%) — Carapils — Grain — 3.9 EBC
150 g (3%) — Acidulated Malt — Grain — 3.5 EBC
Mash
Beta amylase rest — 62 °C — 30 min
Alpha amylase rest — 71 °C — 30 min
Mash Out — 76 °C — 10 min
Hops (100 g)
10 g (9 IBU) — Motueka 7% — Boil — 60 min
10 g (6 IBU) — Nelson Sauvin 12.1% — Boil — 10 min
20 g (6 IBU) — Motueka 7% — Boil — 5 min
20 g (10 IBU) — Nelson Sauvin 12.1% — Boil — 5 min
20 g (1 IBU) — Motueka 7% — Aroma — 20 min hopstand @ 80 °C
20 g (2 IBU) — Nelson Sauvin 12% — Aroma — 20 min hopstand @ 80 °C
Miscs
0.22 g — Servomyces — Boil — 10 min
0.5 items — WhirlFloc Tablet — Boil — 5 min
Yeast
2 pkg — Lallemand Diamond Lager 80%
Fermentation
Primary — 11 °C (1 day ramp) — 10 days
Diacetyl Rest — 17 °C — 2 days
Carbonation: 2.7 CO2-vol
Water Profile
Ca2+ Mg2+ Na+ Cl- SO42- HCO3-
60 5 20 71 96 16
