TandemTails
Well-Known Member
When I was in New Zealand back in 2019 I was drinking a ton of NZ style pilsners. I really loved the crisp lager qualities mixed with the flavor and aroma of the hops. I still have several ounces of four different NZ hops in the freezer and was looking to create something similar to what I was drinking while in NZ, although maybe pushing it more into IPL territory.
The inspiration from this recipe came from two other recipes I've brewed... a hazy pale ale brewed with these same hops and a 100% mosaic IPL.
I've already made some adjustments to this after some feedback from a friend and fellow brewer, but I'm looking to see if there are any other obvious flaws I'm not seeing.
The full recipe can be found here: Brewfather
The highlights are:
Grain bill
* 95.2% Mecca Grade Pilsner malt
* 4.8% Carafoam
Target mash temp - 149'F
Hops
* 0.3oz Kohatu @ 60 - 5 ibu
* 0.3oz Motueka @ 60 - 5 ibu
* 1oz Kohatu - 20 minute hopstand at 175'F - 3 ibu
* 1oz Motueka - 20 minute hopstand at 175'F - 4 ibu
* 1oz Rakau - 20 minute hopstand at 175'F - 5 ibu
* 1oz Waimea - 20 minute hopstand at 175'F - 8 ibu
* 1oz Kohatu - dry hop for 3 days
* 1oz Motueka - dry hop for 3 days
* 1oz Rakau - dry hop for 3 days
* 1oz Waimea - dry hop for 3 days
Water
* 8.59 gallons RO water
* 1.4g Calcium Chloride added to mash water
* 3.2g Gypsum added to mash water
* 1tsp phosphoric acid (10%) added to mash water
Yeast - 34/70 using the "quick lager" method at Brulosophy Lager Method
If anyone has any thoughts, I'd love to hear them!
The inspiration from this recipe came from two other recipes I've brewed... a hazy pale ale brewed with these same hops and a 100% mosaic IPL.
I've already made some adjustments to this after some feedback from a friend and fellow brewer, but I'm looking to see if there are any other obvious flaws I'm not seeing.
The full recipe can be found here: Brewfather
The highlights are:
Grain bill
* 95.2% Mecca Grade Pilsner malt
* 4.8% Carafoam
Target mash temp - 149'F
Hops
* 0.3oz Kohatu @ 60 - 5 ibu
* 0.3oz Motueka @ 60 - 5 ibu
* 1oz Kohatu - 20 minute hopstand at 175'F - 3 ibu
* 1oz Motueka - 20 minute hopstand at 175'F - 4 ibu
* 1oz Rakau - 20 minute hopstand at 175'F - 5 ibu
* 1oz Waimea - 20 minute hopstand at 175'F - 8 ibu
* 1oz Kohatu - dry hop for 3 days
* 1oz Motueka - dry hop for 3 days
* 1oz Rakau - dry hop for 3 days
* 1oz Waimea - dry hop for 3 days
Water
* 8.59 gallons RO water
* 1.4g Calcium Chloride added to mash water
* 3.2g Gypsum added to mash water
* 1tsp phosphoric acid (10%) added to mash water
Yeast - 34/70 using the "quick lager" method at Brulosophy Lager Method
If anyone has any thoughts, I'd love to hear them!