How to brew a great New Zealand Pilsner with 2 Award Winning Recipes!

malted barley

🥗Healthier: pale malt

💰Cheaper: barley flakes

Pale malt offers a lighter flavor while barley flakes can reduce costs.

hops

🥗Healthier: hops extract

💰Cheaper: dried hops

Hops extract can provide similar bitterness with less cost.

yeast

🥗Healthier: liquid yeast

💰Cheaper: dry yeast

Dry yeast is often more affordable and easier to store.

caramel malt

🥗Healthier: light crystal malt

💰Cheaper: caramel syrup

Light crystal malt offers similar sweetness with a lower price.

Heat water in a brew kettle to approximately 65-70°C.

Add malted barley and flaked maize to the hot water and steep for 60 minutes.

Remove the grains and bring the liquid to a boil.

Add hops to the boiling wort according to recipe specifications, typically for 60 minutes.

Cool the wort rapidly using a wort chiller or ice bath.

Transfer the cooled wort to a sanitized fermentation vessel.

Add yeast to the cooled wort and seal the fermentation vessel with an airlock.

Allow fermentation to occur at a stable temperature for 1-2 weeks, until bubbling stops.

Check the specific gravity to ensure fermentation is complete.

Transfer the beer to a bottling bucket, adding priming sugar if carbonating.

Bottle the beer and cap each bottle securely.

Store bottles in a cool, dark place for carbonation to develop for 1-2 weeks.

Chill the bottles before serving, pouring into a glass to enjoy.

Cooking Techniques

Spice Level:

Allergens