Gladfield NZ Pils - Beer Recipe - Brewer's Friend

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Gladfield NZ Pils

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.61 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gladfield Malt
Rating:
5.00 (1 Review)

Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday November 20th 2021
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Yes, Please

by gthmb

OG: 1.047 FG: 1.007 ABV: 5.3% IBU: 37

1.046
1.007
5.1%
34.9
2.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Barke Pilsner Malt10 lb Barke Pilsner Malt 37.03 1.75 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Yakima Valley Hops - Riwaka42.5 g Riwaka Hops Pellet 5.8 Boil 60 min 30.88 43.1%
28 g Yakima Valley Hops - NZ Motueka28 g NZ Motueka Hops Pellet 4.3 Boil 15 min 4.03 28.4%
28 g Yakima Valley Hops - Riwaka28 g Riwaka Hops Pellet 5.5 Boil 0 min 28.4%
98.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
7.50 g Citric acid Water Agt Mash 1 hr.
4 g Ascorbic Acid Other Mash 90 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 150 °F 90 min
1 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.11 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 7.61 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 6.61 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.61 g | 26.4 qt) 6.5 26  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

From here: https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-NZ-Pilsner
Have Krispy on hand. Wish I had Krispy 2.0 or Lutra.

Krispy @ 68ºF was good. I think Lutra would be as well. Going with semi-cold (60ºF) fermented 34/70 on second batch. Also fixed "leaf/whole" to pellet for initial bittering addition.

Went sulfate heavy (light and hoppy BFriend profile) and it was really drinkable, but almost too "drying" on the palate in the finish. Going to try a balanced profile as I want a little of that rather than shift straight to a chloride heavy profile.

Balanced profile seemed better than sulfate heavy so sticking with that. Still quaffable, but less drying on the palate. Reducing the grain to 11 from 12 lbs to reduce the strength a bit. Want to be able to have a couple.

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  • Last Updated: 2024-03-23 12:50 UTC