The Hoppy Pilsner recipe : Polar Shine
- Color : Clear blonde (7.1 EBC)
- Alcohol : 5.2%
- Quantity : 20L
- Bitterness : Clean (28 IBU)
- Brewing time : 5h
- Difficulty : Medium
Ingredients :
Grains :
- 4kg Pilsner Malt
- 0.55kg Vienna Malt
- 0.25kg Carapils Malt
Houblons :
- 20g Citra (Boil – 15 min)
- 50g Superdelic (Boil 80°C – 20 min)
- 30g Citra (Whirlpool 80°C – 20 min)
Levure et eau de brassage :
- 3 sachets of SafLager SH-45
- Total water volume: 32.5L
- Ideal Chloride/Sulfate ratio: 1/1
- Mash pH: 5.2
- Ideal sparge water pH: 6
Brew our Hoppy Pilsner recipe step by step :
Step 1 :
Pour 16.5 liters of water into your kettle and set the heat to 70°C.
Add your grains and stir well to avoid lumps. Continue until the temperature drops to 67°C.
Hold it there for 60 minutes.
Meanwhile, heat 16 liters of water to 77°C; this will be used for sparging.
Once the saccharification rest is complete, raise the temperature to 75°C for a 10‑minute Mash‑Out.
Step 2 :
When the Mash‑Out is finished, proceed with lautering and sparging.
Step 3 :
Heat your kettle for a 60‑minute boil.
After 45 minutes, add the first 20 grams of Citra for a soft, lemony bitterness.
Etape 4 :
Once the boil is finished, turn off the heat, lower the temperature to 80°C (better for controlling bitterness), and steep 30g of Citra and 50g of Superdelic for 20 minutes.
Citra’s reputation speaks for itself: citrus, tropical fruits, notes of mango and lime.
Superdelic, from New Zealand, brings aromas of red fruits, citrus, and tangy candy.
The synergy between these two hops is remarkable: tropical freshness and fruity intensity. They are also excellent candidates for biotransformation, making them perfect partners for SH‑45 yeast.
Step 5 :
Cool the wort to 20°C. Take the gravity reading, which should be around 1.050. Then lower the temperature to 13°C and transfer into the fermenter.
*Alternatively, you can transfer at 20°C and reduce the temperature in the fermentation chamber.
Add the 3 sachets of SH‑45 yeast. This brand‑new Fermentis strain was designed to boost hop biotransformation. It is ideal for Hoppy Pilsners and Cold IPAs. Its slight sulfur production enhances the tropical notes of Citra and Superdelic, creating a more intense and complex aromatic profile.
Step 5 bis (optional) :
If you want to maximize hop aromatics, you can also add 30g of Superdelic two days after pitching.
*This additional hop will not be included in our brewing kit, but you can purchase it separately.
During Superdelic’s testing programs, Roadhouse Brewing Co. (Wyoming, USA) adopted this hop in many of its lager recipes. Their brewmaster, Max Shafer, observed an impressive aromatic boost when used at the end of the boil or early in fermentation. It was from this inspiration that Polar Shine was born: a modern Pilsner where the combination of Citra + Superdelic + lager yeast reveals a unique balance.
Step 6 :
Begin fermentation at 13°C. After 3 days, raise the temperature to 15°C. Once the first week of fermentation has passed, increase again to 18°C.
Maintain this temperature for an additional 2 weeks.
When this period is complete, lower the temperature by 2–3°C per day until you reach the lagering range (between 2 and 5°C). We recommend keeping this cold conditioning for at least 3 weeks.
Step 7 :
Once lagering is finished, you can proceed with bottling.
Sterilize 6g/L of sugar and carry out the bottling.
For the “iso team” (easier with this type of beer), carbonate to 2.4 volumes of CO₂.
Conclusion :
Polar Shine is a clear and modern Hoppy Pilsner recipe that combines the crisp freshness of a lager with the aromatic explosion of hops.
- Citra brings citrus and tropical fruit notes.
- Superdelic adds red fruits and tangy candy.
- The SH‑45 yeast elevates it all thanks to its biotransformation capacity.
Result: a brilliant, refreshing, and intensely aromatic pilsner, perfect for showcasing the new generation of hoppy lagers.la