Aroha means "love" and you know how much we love Pilsner and classic Kiwi Hops. This is the triple treat or a triple scoop of Kiwi hopped goodness. Heaps of "classic as" NZ Hops including Nelson Sauvin, Motueka and Riwaka pile onto a soft pilsner, vienna malt base with some dextrin for foam, body and mouthfeel and acidulated malt to dry it out and balance the mash. If your not jumping for joy for your love of a good Kiwi Pils then we will be beery surprised! So, what are you waiting for cuz?
Chur Cuz! Enjoy Responsibly always all year round! Cheers
Brewfather App Recipe Link | Aroha Aotearoa Pilsner BeerCo Recipe Kit
This recipe has been compiled by Dermott at BeerCo.com.au - we Hop you enjoy it! Please give us your feedback to firstname.lastname@example.org
Batch & Boil
- Batch Size: 23.0 L US 6 Gallon
- Boil Time: 60 min
- OG 1.048
- FG 1.008
- IBU 44
- ABV 5.3%
- Colour 6.9 EBC
- Balance - 0.91 IBU/SG
Dry | Lallemand Brewing
Liquid | Bluestone Yeast
- Mash - Single infusion mash at 65°C (159°F) for 60 minutes at a ratio of 3L of Mash Water to 1Kg of Grain allowing for any mash false bottom approx. 17-18L.
- Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 78°C (172°F)
- Sparge slowly with approx 13L of pre-heated sparge water at around 78°C filling your kettle to your normal pre-boil level of approx. 6.5 gallons or 25L if doing a 60 mins boil (add a litre if doing a 90 min boil).
- Boil - vigorous boil for 90 mins if time permits with first hop additions at 60 mins - 10g of Nelson Sauvin NZ Hop for firm bittering.
- Second Hop Addition: 15 mins remaining on the boil add another 10g of Nelson Sauvin.
- Yeast Nutrient: Optional feed Yeast Nutrient with a tablet of Servomyces 10 mins from end of boil.
- Third Hop Addion: 5 mins remaining on the boil add 20g each of Motueka and Riwaka NZ Hops.
- Chill down to 82°C (180°F) and whirlpool / hop stand for 20 mins adding 30g each of both Motueka, Nelson Sauvin and Riwaka NZ Hops for the whirlpool / hopstand aroma additions.
Chill and Oxygenate your Wort ahead of Yeast Pitching - The wort should be chilled to a temperature of 20 °C (68 °F) or below before you pitch your lager yeast and bring down to fermentation temperature between 10-12°C. [Brewers Note: If you are in a hurry you can ferment at 12-16°C with neglible effects].
- After 5-7 days or when Gravity has dropped by over two thirds of the fermentation, whichever is sooner perform you dry hop - 50g each of Motueka, Nelson Sauvin and Riwaka NZ Hops. You may even choose to double dry hop adding half of the hops waiting for 3 days then adding the remainder
- Do a diacetyl rest, by raising the temperature to 15-18 °C (59–64 °F) for a brief period (24–72 hours) before the yeast has nearly finished fermenting the beer. Aim to raise the temperature at around Day 8 or post primary fermentation with 2 plato or 8 specific gravity points left to go on your fermentation. It is a good idea to do this at the same time as your dry hop and allow at least 3 days due to hop creep.
- Conditioning - Cold Crash the beer and rack the beer off the yeast and hops after 2 weeks primary and secondary fermentation is complete and cold condition for as long as possible. Pilsner Urquell lager for 42 days! Surely you can manage 4 weeks!? Ideally, you should lager this beer for 63 days!
- Lagering - To Lager is to Store Cold and the longer you Lager or store cold the more your Aroha | Pilsner will mellow and round out in terms of flavour. Of course if you love fresh as hops and beer you can try a shorter 2 weeks cold conditioning possibly combined with carbonation if your kegging.
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