NZ Pilsener Malt

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Permalink Reply by Ralph on September 21, 2011 at 8:26am

Are you talking about the Malteurop Pilsner malt? I had half a sack of that when my local supplier ran out of the usual Gladfields pale ale malt. Brewed a couple of lighter pale ales and a brown ale with it and thought it was good. Cant comment on it in lager form or what differences from Weyermann or English pilsner malt.

 

As it was the same price as the pale and gave good results I would continue to use it.

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Permalink Reply by Paul Broome on September 21, 2011 at 9:03am

Sorry, I'm unsure of its origin.  Its marketed as NZ Pilsener Malt (Pale) at my Auckland supplier.

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Permalink Reply by mattd2 on September 21, 2011 at 10:54am

Is it true that you need a longer boil with pilsner malt compared with pale to drive of the DMS precursors? Somewhere I heard there are more in a pilsner type malt and that was the reason for boiling at least 90 mins. True/untrue/don't know what I'm talking about?

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Permalink Reply by Andrew on September 21, 2011 at 12:15pm

I've found that in homebrewing the quality of your boil is more important. If you have a real good rolling boil, 60mins will be fine. If you have a dodgy/average burner (like me) 75-90mins is much better because the boil doesn't "roll" as good.You just need to take account for bitterness when your making changes to the time.

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Permalink Reply by Stu McKinlay on September 21, 2011 at 1:27pm

Agree totally here... it's the quality of your boil more than the length.

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Permalink Reply by mattd2 on September 21, 2011 at 1:35pm

Sweet as, thanks guys. I got 2 x 2kW elements in my keggle so that gives me a pretty good boil. even with only 1 going its rolls over quite nicely.

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Permalink Reply by Reviled on September 21, 2011 at 2:45pm

"it's the quality more than the length"

 

Is that what you tell all the girls Stu ;o) lol

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Permalink Reply by Stu McKinlay on September 21, 2011 at 5:04pm

I'm doing a homebrew piece for radio at the moment... we're brewing Tuesday, I'll be sure to use that line.

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Permalink Reply by Andrew on September 21, 2011 at 9:11am

Its most likely the Malteurop pilsner malt but it depends what you want out of your beer. You'll make perfectly good beer of pretty much any description using this a base malt. If you want to start making really good "true to type" english ales or German Pils then you need to start looking at Maris Otter/Bairds for the ales or Weyerman Pilsner for the Pils.

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Permalink Reply by Paul Broome on September 21, 2011 at 9:31am

yeah.  I use them both but not for my current lite pils recipe.

I intend using Weyermann in the recipe next batch for a comparision.

Current recipe is all NZ Pils with all Perle using Danish 2042 fermented at 8 C. Nothing else.  An attempt to appease the masses that seem to enjoy this type of light, crisp lager.

 

Would still like some critique/comments from anyone who is familiar with this Pils malt.

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Permalink Reply by Andrew on September 21, 2011 at 12:18pm

Seems like a fairly good Pils recipe. Never used the yeast though so can't comment but it will be a slow ferment at 8 C.

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Permalink Reply by Paul Broome on September 21, 2011 at 5:23pm

yep, takes about 2 1/2 weeks plus another week at a few degrees warmer to finish off fully.

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