Author Topic: New Zealand Pilsner  (Read 299 times)

Offline James K

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New Zealand Pilsner
« on: October 21, 2018, 09:13:09 PM »
Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.
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Offline denny

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Re: New Zealand Pilsner
« Reply #1 on: October 21, 2018, 09:58:10 PM »
Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.

I can't think of a pils I had in NZ that used wheat.  Pretty much all pils malt, and pretty much all of it from NZ.  A lot of them do use ale yeast, though.  And avoid fruity hops.
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Offline James K

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Re: New Zealand Pilsner
« Reply #2 on: October 21, 2018, 10:24:42 PM »
Bjcp says “Pale base malts, Pilsner or pale types, perhaps with a small percentage of wheat malt.” hence the 1#, just cuz.
Also for hops it says “Medium to high hop aroma reflective of modern New World hop varieties, often showcasing tropical fruit, citrus (lime, white grapefruit), gooseberry, honeydew melon, with a light green bell pepper or grassy aspect” so I guess avoid the fruit and go more melon, grassy like?
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"One mouth doesn't taste the beer."

Offline dls5492

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Re: New Zealand Pilsner
« Reply #3 on: October 22, 2018, 05:42:39 PM »
I used the recipe Gordon Strong wrote about in the July/August 2017 issue of BYO. I made it last year and again last Saturday. It is delicious and well worth the effort. You can go to the BYO website and buy the back issue, well worth the investment. The recipe does call for about 5oz wheat.
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Offline dls5492

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Re: New Zealand Pilsner
« Reply #4 on: October 22, 2018, 05:43:36 PM »
BTW, US-05 yeast is a good clean yeast to use. I used the german lager yeast.
David S.
Cedar Falls, IA
Club: Cedar River Association of Zymurgy Enthusiasts (CRAZE)

And the Lord is the Spirit; and where the Spirit of the Lord is, there is liberty. II Cor. 3:17

Offline James K

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Re: New Zealand Pilsner
« Reply #5 on: October 22, 2018, 06:39:46 PM »
9# pils
1# wheat
1# Cara
1oz dr rudi @ 60
2oz Nelson Sauvin @ 0
That’s where I am headed with it. Actually going to use imperial Loki yeast. Heard it’s pretty neutra/clean at low temps but fruity at high. Going to ferment at 65 raise to 90 after 4 days.
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Offline denny

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Re: New Zealand Pilsner
« Reply #6 on: October 22, 2018, 08:58:00 PM »
Bjcp says “Pale base malts, Pilsner or pale types, perhaps with a small percentage of wheat malt.” hence the 1#, just cuz.
Also for hops it says “Medium to high hop aroma reflective of modern New World hop varieties, often showcasing tropical fruit, citrus (lime, white grapefruit), gooseberry, honeydew melon, with a light green bell pepper or grassy aspect” so I guess avoid the fruit and go more melon, grassy like?

Well, there's what BJCP says and what they actually make in NZ.  Your choice.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell