New Zealand Pilsner
BJCP 2021 – 0X5
Batch Size:
14.00 gallons
Statistics
Attenuation:
81.8% Apparent
67.1% Real
Origin:
Loveland, Colorado
Supplier:
Root Shoot Malting
Origin:
Loveland, Colorado
Supplier:
Root Shoot Malting
Fermentables
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 1.00 ounces | Nelson Sauvin | 90 minutes | First Wort | Pellet | 10.0% |
| 1.00 ounces | Rakau | 90 minutes | First Wort | Pellet | 8.3% |
| 1.00 ounces | Rakau | 60 minutes | Boil | Pellet | 8.3% |
| 1.50 ounces | Motueka | 10 minutes | Boil | Pellet | 7.3% |
| 1.50 ounces | Rakau | 10 minutes | Boil | Pellet | 8.3% |
| 1.25 ounces | Nelson Sauvin | 10 minutes | Boil | Pellet | 10.0% |
| 1.25 ounces | Motueka | 20 minutes | Aroma | Pellet | 7.3% |
| 1.25 ounces | Rakau | 20 minutes | Aroma | Pellet | 8.3% |
| 1.00 ounces | Nelson Sauvin | 20 minutes | Aroma | Pellet | 10.0% |
| 10.75 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| | Lactic Acid | Water Agent | Mash | 0 minutes |
| | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Harvest | Imperial Yeast | L17 | |
| Munich Lager | Wyeast | 2308 | |
Equipment Profile Geoff's Electric Equipment
Batch Size:
14.00 gallons
Boil Volume:
15.30 gallons
Evaporation Rate:
1.96% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 60 minutes | 151° F |
Fermentation and Aging
Secondary:
3 days @ 62° F
General Info
Going back to the hops used in the version with the most awards: Rakau, Nelson, and Motueka. Keeping the pilsner to other base malt ratio, but this time using straight-up American 2-row. Going for ~48 IBU with a good amount of late and WP additions.