Recipe Advice Thread

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Permalink Reply by Adrian Woodhouse on July 22, 2013 at 11:32pm

Hi guys ...trying to do the impossible and brew an Emersons Pilsner...any thoughts?

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Permalink Reply by Crusader-Rob on July 23, 2013 at 8:40am

craftbrewing.co.nz they have a recipe kit... allgrain as well i think.

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Permalink Reply by Karl Hayes on July 23, 2013 at 8:58am

Hi. I don't have an Emerson's Pilsner clone but I could put it up fairly quickly if required. I'm picking a fairly simple malt bill, Gladfields Pilsner / Lager malt with about 25% Munich, 7% CaraPils, and Riwaka + one other hops. Czech Pils Wyeast pack.

Just thinking this would be awesome if late-hopped.

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Permalink Reply by Josh C on July 23, 2013 at 9:45am

I thought I saw a recipe somewhere with a mix of Riwaka, Motueka, and Nelson Sauvin. I could be wrong though.

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Permalink Reply by Josh C on July 23, 2013 at 9:46am

Actually I'm thinking of Tuatara Pils. Nevermind

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Permalink Reply by Des Ross on July 23, 2013 at 11:27am

Hi Adrian. Not impossible at all! I have made a couple that are really good. The original pilsner used rakau and riwaka I believe but is different now. Still definitely riwaka but also NS and maybe even motueka? I've tried mixes of all three, including dry hopping and ended up with a stunning beer. 05 yeast is perfectly ok in my experience. Anyway the basic grain bill for 20-21L is
5kg Pale or Pilsner Malt
220g Carapils
125g Acidulated Malt
100g Crystal (light)
67C Mash
Hops ( my suggestion to start)
N/S 20g @60min
NS (15g) Motueka, Riwaka 20g of each @ 15 min, and 5 min
05 yeast start around 17 degrees and finish 21-23 if possible
Dry hop if desired
NS 15g, Motueka and Riwaka 25g of each ( 4-5 days prior to bottling/ kegging)

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Permalink Reply by Adrian Woodhouse on July 23, 2013 at 12:17pm

Thanks for that going to give it a crack!!!!

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Permalink Reply by Adrian Woodhouse on July 23, 2013 at 12:18pm

What about gravity levels ..start and finish...cheers

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Permalink Reply by Des Ross on July 23, 2013 at 6:39pm

SG For 21L should be 1.050-55 ( higher if you get really good conversion efficiency) and with 05 yeast ferment out to 1.009-13, depending on accuracy of mashing temperature. You really don't want it too dry so try to mash at 67-68 degrees. I have mashed higher to get a little more body and added a little wheat malt as variations but stick to the above initially and alter it according to your preferred taste.

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Permalink Reply by Adrian Woodhouse on July 23, 2013 at 9:59pm

Thanks will try that.

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Permalink Reply by Adrian Woodhouse on August 4, 2013 at 8:27pm

Just brewed this today and its looking awesome! Thanks

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Permalink Reply by Des Ross on August 4, 2013 at 8:48pm

Pleased to hear that! Hope it turns out as awesome for you as it did for me.

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