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New Zealand Pils

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JReasoner

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I'm planning on brewing up a NZ Pilsner tomorrow and I'm trying to decide on which hops to use. I'm going to be using 100% Weyerman Pils malt, starting with RO water and adjusting similarly to a German Pils.

I'm thinking Pacific Jade for bittering, and I have Rakay, Nelson Sauvin and Motueka as well. Would like to try out the Nelsons, but I don't know how well the others pair with it. I'm open to any tips or experience with these hops, as tomorrow will be my first experience with any of them except Motueka.
 

Steven Barrett

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Did you brew this? What did you end up going with for the recipe? My expectation is this would subtly express the tropical, fruity New Zealand hop flavors, instead of the German noble hop "earthiness."
 
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JReasoner

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For a 7 gallon batch I went with:

15lbs Pilsner malt
.5oz of Pacific Jade @ 60 minutes
.5oz Nelson Sauvin @ 15 min
.5oz Rakau @ 15 min
.75oz Nelson Sauvin @ 5 min
.75oz Rakau @ 5 min


I'm hoping that it does exactly what you're describing. Gordon Strong has done a writeup for a BJCP profile for the style, that's where I got the inspiration from. I hope to know how it turned out in a couple weeks, I can't wait.
 

Dgallo

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I brewed one this past February that I enter in the 30th Annual Hudson Valley Homebrew Competition and won the Pilsner category. I used Nelson and Riwaka. That’s just a great combo. With the hops you have on hand, I would go with Nelson and Motueka.

I used 93% Pilsner malt, 5% carapils, 2% biscuit.

.5 oz nelson at 60

.75oz Nelson at 10
.50oz Riwaka at 10

.75 oz Nelson at 5
.50oz Riwaka at 5

I’ve added a picture and my score sheets as a reference to help you build your recipe. I also bottled for the comp from my keg, which is why I got the lower carb comments and knocked points there. I learned for next time though
FEC8286C-C21C-40F6-97D5-E3F8A47C541B.jpeg
186F686C-9CF4-40A6-A529-739DF465B651.jpeg
2BDE8103-FE8D-470D-BDD0-3E4C69A6129E.jpeg
 
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Steven Barrett

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@Dgallo what did you do for yeast selection and fermentation schedule? I've seen many lager recipes online that don't actually lager (cold condition) the beer, which seems wrong.
 

Dgallo

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@Dgallo what did you do for yeast selection and fermentation schedule? I've seen many lager recipes online that don't actually lager (cold condition) the beer, which seems wrong.
I used 34/70 and fermented at 58*f. I was at fg at day 8 but had quite a bit of sulfur so raised the temp to 5
62*f and conditioned in primary an addition 14 days. Then lagered at serving temps for 2 weeks

I’ve read them too, I won’t say they are necessarily wrong as long as it ferments clean. I do plan on giving 34/70 a run at 65*f to see if I notice any difference.
 
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JReasoner

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After seeing these comments, I'm definitely going to have to make it again with Nelson and either Motueka or Riwaka. I can't wait to see how it turned out with the Rakau, it smelled terrific going into the fermenter.
 

nathanscrivener

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Well done, I'm from New Zealand and love our Pilsners! I'm making one at the moment with Wakatu, Motueka, Nelson Sauvin and Pacifica.

Here's the recipe if anyone is interested: League F5 NZ Pilsner (AG).pdf

Only thing I would change is it's a bit heavy on the acidulated malt. Gladfield malts are quite high DI Ph but this dropped the mash ph a bit much.
 

Steven Barrett

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Well done, I'm from New Zealand and love our Pilsners! I'm making one at the moment with Wakatu, Motueka, Nelson Sauvin and Pacifica.

Here's the recipe if anyone is interested: League F5 NZ Pilsner (AG).pdf

Only thing I would change is it's a bit heavy on the acidulated malt. Gladfield malts are quite high DI Ph but this dropped the mash ph a bit much.
Thanks. I was hoping a real live Kiwi could weigh in!
 

Steven Barrett

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Well done, I'm from New Zealand and love our Pilsners! I'm making one at the moment with Wakatu, Motueka, Nelson Sauvin and Pacifica.

Here's the recipe if anyone is interested: League F5 NZ Pilsner (AG).pdf

Only thing I would change is it's a bit heavy on the acidulated malt. Gladfield malts are quite high DI Ph but this dropped the mash ph a bit much.
Thanks for sharing. I'm sure using metric makes the math a whole lot easier (jealous). Curious - How come you use PSI and SG? Wouldn't Pa and Plato be the metric equivalent?
 

duelerx

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I brewed one this past February that I enter in the 30th Annual Hudson Valley Homebrew Competition and won the Pilsner category. I used Nelson and Riwaka. That’s just a great combo. With the hops you have on hand, I would go with Nelson and Motueka.

I used 93% Pilsner malt, 5% carapils, 2% biscuit.

.5 oz nelson at 60

.75oz Nelson at 10
.50oz Riwaka at 10

.75 oz Nelson at 5
.50oz Riwaka at 5

I’ve added a picture and my score sheets as a reference to help you build your recipe. I also bottled for the comp from my keg, which is why I got the lower carb comments and knocked points there. I learned for next time though View attachment 682517View attachment 682520View attachment 682521
Holly cow that last bjcp score handwritting
 

Immocles

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Holly cow that last bjcp score handwritting
Shrug.
That handwriting is still 200% more legible and neater than mine. I'm to the point where if I ever have to write anything down, its just a line or two and a few random dots where there may or may not be a lowercase 'I'. Then come back to it at a later date and guess as best as I can.
 

jturman35

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I brewed one this past February that I enter in the 30th Annual Hudson Valley Homebrew Competition and won the Pilsner category. I used Nelson and Riwaka. That’s just a great combo. With the hops you have on hand, I would go with Nelson and Motueka.

I used 93% Pilsner malt, 5% carapils, 2% biscuit.

.5 oz nelson at 60

.75oz Nelson at 10
.50oz Riwaka at 10

.75 oz Nelson at 5
.50oz Riwaka at 5

I’ve added a picture and my score sheets as a reference to help you build your recipe. I also bottled for the comp from my keg, which is why I got the lower carb comments and knocked points there. I learned for next time though View attachment 682517View attachment 682520View attachment 682521

Cheers! Anyone looking for a great NZ Pilsner try this!
 

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dirty_martini

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After seeing these comments, I'm definitely going to have to make it again with Nelson and either Motueka or Riwaka. I can't wait to see how it turned out with the Rakau, it smelled terrific going into the fermenter.
I was curious if you had any feedback on how it turned out. I have a NZ pils with Waimea and Rakau planned
 

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