Mon Jul 11, 2011 9:57 pm
Some tips for an NZ pils -
You'll want to showcase Nelson Sauvin. Maybe with a touch of Riwaka, Motueka or NZ Cascade to support. Hop to the level the low-mid end of an APA. Bitter enough to balance malt sweetness, kinda like a blonde ale, say 30 - 35 IBU. Can dry hop if needed, try to get most flavour/aroma from the boil additions though. If anyone recalls Jamil talking about Riwaka tasting like burnt rubber, this is due to the way some batches of hops were pelletised, similar case with some Sauvin too, use whole leaf if you can, the burnt rubber hops are heinous.
Base malt is usually Continental or NZ lager, more likely NZ lager though. I'd imagine US 'two-row' malt would be similar. It's common for these beers to also include a good chunk of carapils and/or light caramel malts. Highest kiln should be 20L. You shouldn't get any caramel flavours, just sweetness and body.
Any good lager yeast should suffice, word on the street is one of the most popular craft NZ pils is brewed with Cal ale at pretty low temps.
Water should be pretty soft, maybe with a touch of SO4 to crisp up the bitterness.
Mash lowish to dry out the beer, around 66C.