Thiolized New Zealand Pils

[BugAC]

I've been attempting to formulate a recipe for a new zealand pilsner using a mixed fermentation of thiolized yeast and lager yeast. Got the idea from reading up on some new zealand hops (superdelic) and for some reason, thiol releasing yeast popped in my head, and i remembered that Omega has one called Lunar Crush Lager. My current recipe is as follows:

OG - 1.048
IBU - 44

90% Pilsner - Weyermann
7% Golden Promise (for brightness)
3% Carapils

Yeast
Omega Lunar Crush Lager
Imperial Global

Mash hops - 2 oz. moteuka or cascade

Boil Hops
.4 oz Nelson - 60 min
.5 oz Superdelic - 15 min
.5 oz Nectaron - 15 min

Whirlpool - 20 min @ 170
.5 oz Superdelic
.5 oz Nectaron
1 oz Phatasm powder

Dry Hop - 5 days
2 oz superdelic
2 oz nectaron

I've never done a NZ style pilsner, so i'm wondering if my dry hop quantities are ok for the style. The Mash hopping and grist will produce the thiols the yeast will release. I also understand that late hopping will suppress some thiols. The recipe design is on purpose because i don't want to have only a thiolized lager, but i want both hop character and some thiolized flavors to give myself a good blend of hop and thiol character. My question, i guess, is the 4 oz of dry hops going to completely eliminate any thiol production i would have made? Or, is this more of a, "brew it and see what happens" which i'll likely end up doing anyway.

 

[madscientist451]

Brew it and see what happens sounds good from here. However, I’d make a 2.5 gallon batch, just use the Thiolized yeast, and see how you like it. Starting with too many variables just makes it harder to pin down what you want to change.

 

[BugAC]

Brew it and see what happens sounds good from here. However, I’d make a 2.5 gallon batch, just use the Thiolized yeast, and see how you like it. Starting with too many variables just makes it harder to pin down what you want to change.

This is my MO. Brew a recipe, then the next batch i change up 5 different things so i have no idea of knowing what variable works....LOL

 

[NH81!]

If you haven't used lunar crush before just be aware the "flavors" it imparts are fairly polarizing and prominent, think over ripe papaya and sweaty armpit, I enjoy those in a good hazy or high abv hopped pils but a lower abv pils with phantasm powder might be overboard unless you are really into the over the top thoilized flavor output. But with that said I say go for it i would love to hear how it turns out and your thoughts, I don't think your dry hop amount will effect the outcome only improve it

 

[BugAC]

So i brewed the thiolized new zealand pilsner with this adjusted recipe

OG - 1.048
IBU - 44

92% Pilsner - Root Shoot
2.3% Pilsner - Czech Prostejov
3.4% Golden Promise (for brightness)
2.3% Carapils

Yeast
2 packs - Omega Lunar Crush Lager in a starter

Mash hops - 2 oz. cascade

Boil Hops
.4 oz Nelson - FW (75 min)
.5 oz Superdelic - 10 min
.5 oz Nectaron - 10 min

Whirlpool - 20 min @ 170
.5 oz Superdelic
2 oz Nectaron
1 oz Phatasm powder

Dry Hop - 5 day before kegging
1 oz superdelic
1 oz nectaron

It's been in the primary for 12 days, gravity currently at 1.020. It smells and tastes amazing so far. I typically do a diacetyl rest about now, but i think i may let it ride a few more days as i didn't perceive any diacetyl so far. Such a bright and fruity flavor. I can't wait for this to be kegged. It's going to be 5-6 weeks of lagering before its ready.

 

[NH81!]

Thanks for the follow up, let us know how it pours after its kegged and carbed up

 

[DuncB]

Did this turn out like lager?