NEW ZEALAND PILSNER: Tropical Hops in a Pilsner | Finishing the Pilsner Series скачать в хорошем качестве

NEW ZEALAND PILSNER: Tropical Hops in a Pilsner | Finishing the Pilsner Series

We're finally at the final video of my pilsner series - and I'm excited to finish it up with a New Zealand Pilsner. This beer is perfect for the last video because it uses elements of the previous four. It uses a boil hop schedule and malts of the German Pilsner, the water profile of a Czech Pilsner, was influenced by local ingredients like the American Pilsner and uses the dry hop in the same way as the Italian Pilsner. ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE:https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/9VrpxQgH... Recipe for 5 gallons, your efficiency may vary: "Killer Kiwi" 5.8% ABV 41 IBU 10 lb Weyermann Barke Pilsner (95.2%) 0.25 lb Weyermann Caramunich I (2.4%) 0.25 lb Acidulated Malt (2.4%) Single Infusion Mash at 152 F (65 C) for 60 min Water (ppm): Ca: 12, Mg: 3, Na: 9, SO4: 13, Cl: 21, HCO3: 23 Add 1g Epsom, 1g CaCl, and 1g Baking Soda to 8 gal (30 L) of distilled water. Adjust mash pH to 5.2-5.5 with lactic acid if needed. 60 minute boil 60 min - 0.5 oz (14g) Pacific Jade (12.8% AA) 15 min - 1 oz (28g) Motueka (6.4% AA) 0 min - 1 oz Motueka (6.4% AA) Dry Hop with 1 oz Motueka during primary fermentation for no more than 5 days OG: 1.051 Yeast: Saflager W-34/70 Dry Lager Yeast Ferment at 65-68 F (18-20 C) for 7-10 days, allow a diacetyl rest if needed. FG: 1.006 ------------------------------------------------------- 0:00 Intro and Welcome 0:43 Style Description and Approach 5:07 Recipe 8:12 Mash 10:04 Boil and Yeast Pitch 10:55 Fermentation Plan 14:44 Fermentation Follow-Up 15:37 Pour and Tasting Notes 19:48 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #NewZealand #Pilsner #Motueka #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #lager