Motueka Kiwi Pilsner

I had wanted to brew a pilsner for a while. I discovered Pilsner Urquell & Budvar when we visited the Czech Republic a few years back. It’s the most popular form of beer in the world, and even though it’s been abused and watered down by the big mega-swill breweries, it’s a beautiful beer when brewed right. I wanted to use one of New Zealand’s iconic aroma hops, Motueka, and show it off in a light, crisp Pilsner. This was originally a pre-Grainfather recipe, brewed using my trusty Brew in a Bag rig. It’s more of a Kiwi Pilsner than a real Bohemian one, but it’s a tasty beer!

 

 

 

Pre-Boil Gravity: 1.054 SG
Original Gravity: 1.050 SG (I added some water to hit my numbers)
Final Gravity: 1.014 SG
ABV: 5.2%
IBU: 45 IBU
Colour: 9 EBC
BU:GU Ratio: 0.85

Mash water: 20.5L
Sparge water: 12.5L

Grain (total: 6.32kg):
Pilsner Malt 5.8 kg (91.8%)
Wheat Malt 400g (6.4%)
Aurora Malt (Melanoiden) 120g (1.9%)

Hops:
30g Motueka 6.9% (28 IBU) @ 60 min
25g Motueka 6.9% (13 IBU) @ 30 min
25g Motueka 6.9% (5 IBU) @ 10 min
21g Motueka 6.9%  At flame out

Mash in at 40°C and rest for for 20 mins
Raise temperature to 60°C and rest for 20 mins
Raise temperature to 70°C and rest for 40mins
Raise to 75°C, hold for 10 mins and mash out.

Sparge and boil for 60 mins

Ferment at 9°C with Saflager S-23, or Mangrove Jack’s M84 (Bohemian Lager). Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a week and a half (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18ºC to fix any diacetyl and to dry out the lager and hit your final gravity. 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 added 1 tsp of gelatine when the beer hit 10°C on it’s way down. This also helped to clear to near commercial levels!

I based this recipe on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.

3 Responses to “Motueka Kiwi Pilsner”

  1. Peter Smith

    Would you modify this recipe at all for a rebrew? I have brewed sam with a 1/3 Southern Cross 2/3 Motueka hop mix , thats a great beer, thinking of doing a Mot only Danish lager yeast beer

    Reply
    • Stephen

      Nice tip Peter. My Motueka Pils is fermenting right now, but I might try a Southern Cross/Motueka blend next.

      Reply
  2. Paul Groenewald

    Hi. Have you brewed this in the grainfather? Or can you post grainfather recipe for this pilsner please.

    Thx

    Reply

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