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NZ pils

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.82 liters
Post Boil Size: 20.83 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday July 25th 2021
1.049
1.010
5.1%
37.9
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,629 g Weyermann - Bohemian Pilsner Malt3629 g Bohemian Pilsner Malt 36.8 2.43 84.2%
454 g German - Carapils454 g Carapils 35 1.3 10.5%
227 g Crisp Malting - Pale Wheat Malt227 g Pale Wheat Malt 38.7 2 5.3%
4,310 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 14.5 Boil at 100 °C 60 min 27.34 8%
30 g Motueka30 g Motueka Hops Pellet 7.4 Whirlpool at 79 °C 30 min 3.86 18.4%
21 g Yakima Valley Hops - LUPOMAX Citra21 g LUPOMAX Citra Hops Lupulin Pellet 18.5 Whirlpool at 79 °C 30 min 6.75 12.9%
70 g Motueka70 g Motueka Hops Pellet 7.4 Dry Hop 3 days 42.9%
29 g Yakima Valley Hops - LUPOMAX Citra29 g LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop 3 days 17.8%
163 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Lactic acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 68.1 °C 64.5 °C 60 min
4 L Batch Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.2 L) 30
Mash volume with grains (equipment estimates 33.1 L) 32.9
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 24.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19.3 L) 20.8
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 20.6 L) 19
Total: 30  
Equipment Profile Used: System Default
 
Notes

Clawhammer: "We fermented this under pressure for 3 weeks, however you may want to let it ride for 4 weeks."

By the mash tun: "Ferment at 10C for 2 weeks or until fermentation is complete. Raise to 16C for 1 day, then slowly reduce temperature to 3C over 4/5 days"

Add the dry hops after the diacetyl rest while warm for half day, then chill.

Using citra lupomax - the 21g at whirlpool is equivalent to 30g T90; the 29g dry hop is equivalent to 41.4g. Using 70g of motueka dry hop so should be more noticeable than citra.

Most NZ pils only use 40-100 g/l but 'west coast pils' seem to use more so maybe it's just taste. I've also got less hops overall than some recipes, just more in dry hop.

https://beerandbrewing.com/highland-park-brewery-socal-pils-recipe/

https://www.homebrewwest.co.nz/product/1640/all-grain-recipe-kit-nz-hoppy-pilsner

https://www.wildabouthops.nz/lager_pilsner_recipes.html

A couple of things say to get the Cl slightly higher than So4, so I'm adding just a bit of salt along with the lactic acid https://mrsmallbatchbrewer.com/new-zealand-pilsner-biab-recipe/

Thought the IBUs were 29 but then when updated boil size figures it went up quite significantly. BJCP say 25-45 is fine though https://dev.bjcp.org/beer-styles/x5-new-zealand-pilsner/.

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  • Last Updated: 2022-05-11 14:14 UTC