This recipe is a version of the Tahunanui Export recipe. I’ve simplified the grain bill, and changed the hops and yeast. It is a malt forward beer, but with some late hops to keep it interesting.
Pre-Boil Gravity: 1.047 SG
Original Gravity: 1.052 SG
Final Gravity: 1.012 SG
ABV: 5.3 %
IBU: 30 IBU
Colour: 13 EBC
BU:GU Ratio: 0.62
Mash water: 22L
Sparge water: 11L
3 kg Pilsner Malt
2 kg German Munich Malt
1 kg German Vienna Malt
150g Aurora Malt
15g Pacific Gem (27 IBU) @ 60mins
17g Nelson Sauvin (3 IBU with a hop stand) @ turn-off
Mash in at 60°C and rest for 20 mins
Raise temperature to 70°C and rest for 40 mins
Raise to 75°C, hold for 10 mins and mash out.
Sparge and boil for 60 mins
Ferment at 9°C with Fermentis S-23 or W-34/70. 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 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. This should drop the beer clear and yield a crisp, dry lager with a strong malty flavour.
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.