Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.
I can’t think of a pils I had in NZ that used wheat. Pretty much all pils malt, and pretty much all of it from NZ. A lot of them do use ale yeast, though. And avoid fruity hops.
Bjcp says “Pale base malts, Pilsner or pale types, perhaps with a small percentage of wheat malt.” hence the 1#, just cuz.
Also for hops it says “Medium to high hop aroma reflective of modern New World hop varieties, often showcasing tropical fruit, citrus (lime, white grapefruit), gooseberry, honeydew melon, with a light green bell pepper or grassy aspect” so I guess avoid the fruit and go more melon, grassy like?
I used the recipe Gordon Strong wrote about in the July/August 2017 issue of BYO. I made it last year and again last Saturday. It is delicious and well worth the effort. You can go to the BYO website and buy the back issue, well worth the investment. The recipe does call for about 5oz wheat.
BTW, US-05 yeast is a good clean yeast to use. I used the german lager yeast.
9# pils
1# wheat
1# Cara
1oz dr rudi @ 60
2oz Nelson Sauvin @ 0
That’s where I am headed with it. Actually going to use imperial Loki yeast. Heard it’s pretty neutra/clean at low temps but fruity at high. Going to ferment at 65 raise to 90 after 4 days.
Well, there’s what BJCP says and what they actually make in NZ. Your choice.