NZ Pils 2021 with NZH-107

>> Saturday, September 11, 2021

Today I'm brewing a variant of my New Zealand Pilsner. The primary difference this round is I'm trying out some new hops, NZH-107. As stated on the BSG website:

NZH-107 is a proprietary experimental hop blend developed jointly between New Zealand Hops, Ltd. and Brewers Supply Group and showcases intense tropical fruit and citrus character.
Intense tropical fruit (guava/passion fruit) and citrus (grapefruit/lime) aroma characteristics.
Brewing Application:
NZH-107 is an excellent hop solution for many applications from first kettle to dry hop additions. Given the big character of NZH-107, early trials are focused on intensely hop-forward styles like IPAs, pale ales, and dry-hopped pale lagers.
I figured my hop-forward NZ Pils would be a good candidate to showcase this hop blend. I'm also dialing the amount of hops back a bit; just an experiment.

Here's the recipe as I'm brewing it today:

6.75# Root Shoot Pilsner Malt
0.75# Avangard Pale Malt
0.3125# Weyermann Cara Red
0.25# Weyermann Pale Wheat Malt
1.0g BrewTan B
3ml Hopshot (60 min)
4.66g BCAA
35g NZH-107 (1 min)
2g Loral Cryohops (1 min)
63g NZH-107 (Whirlpool @170F)
4g Loral Cryohops (Whirlpool @170F)
(2) Saflager S-189
Yeast Nutrient
56g NZH-107 (Dry-hop
7g Loral Cryohops (Dry-hop)

Mash at 150F, 90 minute boil, start fermentation at 47F then ramp up to 52F over a few days.

Water Profile - To 10 gallons of distilled water, add:
4.0g Gypsum
2.8g Epsom Salt
4.8g Calcium Chloride

Brewing Notes
Usually I set up my brew system the night before. I didn't do that this time, so I'm a little later starting my brew day than normal. 

No real issues during this brew session. I didn’t have quite as much boil-off so the gravity is a little lower than normal. I chilled down to 72F and decided to use the ferm chamber to finish the chilling. I’ll pitch once it’s chilled to 47F.

Beginning mash pH 5.20
Ending mash pH 5.33
1st running gravity 13.2 (1.052)
Pre-boil gravity 8.6 (1.033)
Post-boil gravity 11.1 (1.043)

Update 9/12/2021
I left this batch to cool overnight. Wort was aerated and yeast pitched this morning.

Update 9/13/2021
Slight gravity change and an occasional glug this morning.

Update 9/14/2021
Gravity is down to 1.036 this morning, so fermentation is moving right along.

Update 9/16/2021
Gravity is down to about 1.020 this morning. I'll probably start ramping up the temp tonight for a diacetyl rest.

Update 9/18/2021
Gravity is reading 1.006 this morning. Dry hops added.

Update 9/25/2021
I swapped out the blow-off for my CO2 reservoir and started cold crashing this morning.

Update 10/5/2021
I kegged this beer tonight.

Update 10/13/2021
I haven't put this beer on tap yet, but I forced carbed it in one of the fermentation chambers. I pulled a sample using a picnic tap and there's some really nice hop flavor and aroma. I'm kind of thinking I'll be fine dialing the hop rates back so that I'm not wasting hops on this style.