New Zealand’s beer history is dominated by Lion and DB who were essentially the only beer producers in New Zealand until the 1970’s. NZ draught was the prominent beer style brewed in New Zealand up until the later 1950’s when the finance minister at the time threatened to cut international beer imports, so Lion developed what we now know as Steinlager.
Steinlager is the go to ‘green bottle beer’ for the majority of home brewers that we know and encounter, and has been very influential in our beer journey.
If you’re a fan of New Zealand’s most well know lager, we’re sure you’ll love this recipe.
Brew Size
28L boil volume, 23L fermenter volume, 19L packaged
Recipe assumes 70% efficiency
Adjust recipe based on your system
Grains
4.15kg Pilsner Malt (Gladfield, Malteurop, Bairds, Bestmalt)
0.15kg Carahell
0.15kg Wheat
Hops
15g Green Bullet @60min (or aim for ~21IBU)
15g Green Bullet @10min
20g Green Bullet @0min
Yeast
Diamond (or your favourite lager yeast – W-34/70, Bohemian Lager, S-23 etc)
Brew Steps
Adjust water to reach mash pH of 5.3
Mash at 65° for 60mins (mash thickness of 2.7L/kg)
Sparge and run off into kettle
Boil for 60mins adding hops and adjuncts per recipe, as well as any chosen kettle fining and yeast nutrient
Chill and transfer to the fermenter
Aerate/oxygenate by your preferred method
Pitch yeast when wort is below 12°C
Ferment at 12°C. When beer is between 1.020 and 1.026, let it free rise to 16°C
Let the beer sit at terminal gravity for a few days at 16°C if possible.
Crash, condition, package and enjoy
Vitals
OG: 1.044
FG: 1.006
ABV: 5.0%
IBU: 29
EBC: 8