Kiwi Pils V4 (New Zealand Pilsner  | 5X)

Kiwi Pils V4 (New Zealand Pilsner 5X)

A New Zealand Pilsner using 100% Nelson Sauvin hops.

Name: Kiwi Pils V4
Style: New Zealand Pilsner (5X)
Type: All Grain

Recipe Specifications

Boil Size: 7.25 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 2.4415128
Estimated IBU: 62.4 IBUs (Tinseth)
Estima.ed ABV: 5.2 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes


Amount Name Type %
10 lbs Gold Rush Pilsner Malt Grain 100.0%
0.50 oz Nelson Sauvin [12.0%] - Boil 60.0 min Hop -
2.00 oz Nelson Sauvin [12.0%] - Boil 5.0 min Hop -
1.50 oz Nelson Sauvin [12.0%] - Dry Hop 60.0 min Hop -
1 pkg Global (Imperial Yeast#L13) Yeast -


Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 3.12 gal of water at 159.1 F 148.0 F 75.0 mins



  • Began brew day around 10am. Heated up the mash water (~3.25G) of to ~200F then transferred to the mash tun using the pump.
  • Temp became around 175F after transfer. Let sit in the mash tun while I had breakfast.
  • Added the grain with the water around 163F and stirred until it got to about 150F then let it in the mash tun for 1 hour.
  • Added my sparge water (just over 5G) to my other kettle and began heating with 20 mins left in the mash.
  • Vourlaufed for ~10 mins while the water heated up.
  • Mashed out through the pump to the brew kettle. Collected just under 3G.
  • Re-arranged the hoses and connected the sparge head to the mash tun. I couldn’t get it to pump, so I ended up manually dumping the ~5G into the mash tun.
  • Stirred gently.
  • Re-arranged the hoses again and mashed out through the pump to the brew kettle.

  • Collected 7.75G @ 1.036. Going to boil for 15 longer (75) since I have the extra volume to hopefully bring up the OG.
  • Added 5.5G to the fermenter at 1.045, slightly low, but not terrible.
  • Pitched yeast at ~74F in the fermentation chamber.


  • Took FG reading of ~1.010
  • Transferred ~4.7G to the keg.
  • Purged with co2 3 times.


  • I had ran out of gelatin so added the next day.
  • Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F and it was fully dissolved
  • Added to keg then purged with co2 3 times.
  • Set to serving pressure, ~13PSI to carbonate.