Crisp, clean, and refreshing, hopped with Riwaka and Waimea to deliver bright citrus, tropical fruit, and subtle herbal notes.

The New Zealand Pilsner is a modern twist on the classic European lager, born out of the country’s unique hop-growing regions in the late 20th century. Brewers in New Zealand began experimenting with local hops, looking to create a lager that was clean and crisp like its German and Czech inspirations but bursting with the distinct bright, tropical, and citrus-driven flavours that Kiwi hops are known for. The style has since become a showcase of New Zealand’s hop character.

Our recipe kit uses the classic lager strain 34/70 (or opt for a similar clean lager yeast) to provide a clean fermentation profile, letting the hops take centre stage. Expect Riwaka to bring intense passionfruit, grapefruit, and zesty citrus notes, while Waimea layers in bold pine, tropical fruit, and subtle herbal character. Feel free to bump up the riwaka in the whirlpool or add a late riwaka dry hop if you want to turn up the hop character even more.

Vitals

Original Gravity: 1.050
Final Gravity (Fixed): 1.011
IBU (Tinseth): 31
BU/GU: 0.62
Colour: 5.9 EBC 

ABV: 5.0%
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 18.2 L
Sparge Water: 12.6 L
Total Water: 30.8 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.044

Mash

Sacc Rest — 66 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (4.9 kg)

4.7 kg (95.9%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
200 g (4.1%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC

Hops (100 g)

7 g (14 IBU) — Waimea 17.5% — Boil — 60 min
20 g (6 IBU) — Riwaka 5.25% — Boil — 15 min
43 g (9 IBU) — Waimea 17.5% — Aroma — 15 min hopstand @ 80 °C
30 g (2 IBU) — Riwaka 5.25% — Aroma — 15 min hopstand @ 80 °C

Hopstand at 80 °C

Miscs

2.2 g — Calcium Chloride (CaCl2) — Mash
1.2 g — Epsom Salt (MgSO4) — Mash
2.1 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 85% — Mash
1.52 g — Calcium Chloride (CaCl2) — Sparge
0.83 g — Epsom Salt (MgSO4) — Sparge
1.45 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast

1 pkg — Bluestone Yeast BSY-L002 Freiburg (Bluestone) 77%

Fermentation

Primary Ferment — 10 °C — 5 days
Primary Ferment — 13 °C — 2 days
Primary Ferment — 17 °C — 1 days
Diacetyl Rest — 19 °C — 1 days
Cold Crash - If kegging — 5 °C — 5 days

Carbonation: 2.7 CO2-vol

Water Profile

Ca2+: 61
Mg2+: 6
Na+: 8
Cl-: 62
SO42-: 91
HCO3-: 16

To get the best results with this NZ Pilsner, aim for a clean fermentation at the recommended lager temperature to let the delicate hop aromas shine. Pitch your yeast like normal and give it time to fully attenuate for a crisp, bright finish. Ensure you're pitching plenty of healthy yeast for an ultra clean flavour that lets the malt and hops do the talking. If eyed prefer to use dried yeast opt for either: 2 packs W-34/70, 3 packs CellarScience German or 2 packs Novalager.