New Zealand Pilsner

Recipe specifics:

Style: NZ Pilsner
Batch size: 8.0 l
OG: 1.042
FG: 1.008
Bitterness (IBU): 35.0
Color (SRM): 4.5
ABV: 4.5%

Grain/Sugars:

92.5% Pilsner malt (Gladfields)
5.0% Carahell (Bestmalz)
2.5% Acidulated malt

Hops:

35.00 g Riwaka (AA 5.1%, Pellet) 0 min, 35 IBU (left for 20 minutes post boil at 100C)

40.00 g Riwaka (AA 5.1%, Pellet) 0 min, 0.0 IBU (15 minutes 80C hop stand)

25.00 g Riwaka (AA 5.1%, Pellet) dry hop (day 4 dry hop)

Note: Hop quantities are for a finished 8 litre batch, so adjust accordingly for your batch size.

Yeast/Misc:

Calcium Sulphate, 0.3 unit(s), Additive Added during mash
Novalager, 1.0 unit(s), Yeast
Whirfloc, 0.3 unit(s), Fining , boil 10 min

18C fermentation. Once you are a few points from final gravity, start increasing temperature gradually up to 21C and then holding there for 2-3 days for a diaceytl rest

Transfer to keg or bottles, carbonate, chill and enjoy! Cheers 🍻

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