It’s like a Pilsner, but made in Motueka, using Motueka. It’s probably a little too dark compared to the BJCP style, and it’s much more in the Czech tradition than the newer Kiwi style of Pilsner. The hops are restrained, and the malt flavour is to the fore. This beer scored 31 points in the League of Brewers League Table.
Pre-Boil Gravity: 1.044 SG
Original Gravity: 1.047 SG
Final Gravity: 1.012 SG
ABV: 4.6 %
IBU: 13 IBU
Colour: 14 EBC
BU:GU Ratio: 0.52
Mash water: 20L
Sparge water: 13L
4.5 kg (80%) NZ Pilsner Malt
600 g (10%) NZ Munich Malt
600 g (10%) Aurora Malt
20 g Motueka 7.0 % (23 IBU) @ 60 Min
30 g Motueka 7.0 % @ 10 Min
I used a step mash for this one: 20 mins at 60°C, then 40 mins at 69°C then mash-out at 76°C for 10 mins.
Sparge and boil for 60 mins. Chill down to pitching temperature before you pitch your yeast.
Ferment at 12°C with Fermentis S-183 (Swiss Lager).
Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a few days (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18°C to fix any diacetyl and to finish nice and dry. Leave it for 3 days at 18°C then slowly bring the beer back to 0–1°C and hold for 3 days.
The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I add 1 tsp of gelatine when the beer hits 10°C on it’s way down. This helps to clear to near commercial levels. Carb to 2.5 volumes and enjoy!