Recipe help

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Permalink Reply by Crusader-Rob on January 4, 2016 at 3:13pm

use pilsner malt and boil for 90 mins

i do a psuedo pilsner type beer similar to this, but use 240g carapils and make up the remainder with melanoidin malt, for a little chewyness,

i tend to use a stronger bittering hop like Southern cross or pacific jade at 60 (8-10g normally)

then a 30-10-5-min addition of 25g each of something normall wakatu or motueka

although my 10 min addition is 25g riwaka

at 0 min i ad a 35g addition of the same hop. used mostly throughout (mot/pac/wakatu)

i use US-05 at low temps and raise through the 2 weeks, only because im lazy and want the fast turn around easy crisp beer for summer.

it works well with lager yeast as well. i actually used a pilsner recipe from here somewhere and used ale yeast instead. 

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Permalink Reply by Sam Godsiff on January 4, 2016 at 3:20pm

I'm looking to use just a single nz hop so that I can buy a kilo later in the year and dial in the recipe to my liking. I'm going to use the bruloshpy fast lager method for a faster turnaround. Would I need to have an additional bittering hop? Is there an nz equivalent of magnum I could use? Any advice?

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Permalink Reply by Crusader-Rob on January 5, 2016 at 7:24am

i normally use pacific jade most of the time.

it'll work with single hop.

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