Simple Pilsner recipe. Hallertauer for German, Saaz for Czech
Heaps of Kiwi-as hops in this pale crisp pseudo-lager. Chuck 'em in at the end and she'll be right. Perfect for sipping in the sun with your jandals on under a Pohutakawa tree while you wait for your snags to grill on the barbie.
Soft malty pils salts CaSO4 1.0g, CaCl 0.6g. Mash low to dry out. Pitch and ferment at 12C, free rise to 16C day 4-6, keg day 14.