Pulsar | CZNZ Pilsner | BeerCo All Grain Brewers Recipe Kit


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Milled: Yes
Yeast: Dry

Pulsar CZNZ Style Pilsner is an opportunity to try NEW! LalBrew® NovaLager Yeast, modern hybrid yeast in a clean well brewed tradition inspired CZ meets NZ Brewspired Pilsner.  There is no better canvas upon which to test a NEW! Lager Yeast than a clean well brewed Pilsner. So if you love Lager and you love Traditional CZ Pils and Modern NZ hops you will love Pulsar | CZNZ Pilsner - you chance to taste the new horizon of LalBrew® NovaLager Yeast.

This one is for you!  So what are you waiting for?

Na zdraví! Chur Cuz! Enjoy Responsibly always in the Sunshine! Cheers

Brewfather App Recipe Link | Pulsar CZNZ Pilsner BeerCo Recipe Kit

This recipe has been generously compiled by Richard from Lallemand Brewing with builds and edits from Dermott at BeerCo.com.au - we Hop you enjoy it! Please give us your feedback to feedback@beerco.com.au

Vital Stats:

Batch & Boil

  • Batch Size: 23.0 L US 6 Gallon
  • Boil Time: 60 min


  • OG 1.048
  • FG 1.008
  • IBU 35
  • ABV 5.3%
  • Colour 6.5 EBC
  • Balance - 0.72 IBU/SG


Amount Fermentable % Grist Use Colour
4.60 Kg Malteurop Pilsen Malt
92% Mash 3.6 EBC
0.25 Kg Gladfield Gladiator Malt
5% Mash 7.5 EBC
0.20 Kg Gladfield Sour Grapes Acidulated Malt 3% Mash 2.1 EBC


Amount Hop Time Use Form AA
Saaz CZ Hops
5 mins First Wort
Pellet 4.7%
15g Motueka NZ Hops 60 mins Boil
Pellet 5.3%
Saaz CZ Hops 30 mins Boil
Pellet 4.7%
15g Motueka NZ Hops 5 mins Boil
Pellet 5.3%
15g Saaz CZ Hops 5 mins Boil Pellet 4.7%
30g Motueka NZ Hops 20 mins Whirlpool Pellet 5.3%
30g Saaz CZ Hops 20 mins Whrilpool Pellet 4.7%


Dry | Lallemand Brewing


  1. 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.
  2. Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 78°C (172°F)
  3. Sparge slowly - once again the brewer should do normal regime at around 78°C
  4. First Wort Hop with 10g CZ Saaz post sparge or immediately upon transfer of first wort to the Kettle.
  5. Boil - vigorous boil for 60 mins with first hop additions at 60 mins - 15g of Motueka NZ Hop for firm bittering.
  6. Third Hop Additions: 30 mins remaining on the boil add 20g of CZ Saaz.
  7. Yeast Nutrient: Optional feed Yeast Nutrient with a tablet of Servomyces 10 mins from end of boil.
  8. Late Boil hopping - 5 minutes from end of boil add 15g of CZ Saaz Hops and 15g of NZ Motueka Hops 5 minutes from end of boil.
  9. Chill down to 82°C (180°F) and whirlpool / hop stand for 20 mins adding 30g each of both Motueka NZ Hops and Saaz CZ Hops for the whirlpool / hopstand aroma additions.
  10. 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 favourite 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 based on experience from Lallemand Brewing].
  11. 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.  
  12. Conditioning - Rack the beer off the yeast 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!
  13. Lagering - To Lager is to Store Cold and the longer you Lager or store cold the more your Pulsar | CZNZ 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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