This recipe for Revelry was very generously provided by our friends at Zeelandt Brewery.

Revelry is an Oktoberfest lager that has a bit more 'umpf' in the malt and hop department compared to our other Bavarian lager, Jerry Rig (helles). We step mash and cold ferment but as long as the beer is fully attenuated with clean malt and hop profile then it should be a good quaffer.

A bit about Zeelandt Brewery:

The connection between Aotearoa, New Zealand and Europe was forged hundreds of years ago. This connection is embedded in our brewing philosophy to produce beer from the new world inspired by the old world.

https://zeelandt.co.nz/

We admit we’ve had to squeeze-fit a few ingredients to be able to offer this kit. The real Revelry from Zeelandt uses all imported German malts and German Hallertau Tradition hops, none of which we stock for various reasons. We’ve agreed on an excellent set of substitutes using New Zealand-grown goodies, but it won’t be quite as genuine as Zeelandt’s own offering. 

Ingredients

Malts (6.06 kg) — Included

- 3.3 kg Gladfield Pilsner

- 2.7 kg Gladfield Munich

- 0.06 kg Gladfield Gladiator

Hops (150 g) — Included

- 50 g Pacifica (formerly Pacific Hallertau) (5 – 6% AA)

- 100 g Wakatu (formerly NZ Hallertau Aroma) (6.5 – 8.5% AA)

Yeast — Included

- 2 x Mangrove Jack’s M76 Bavarian Lager

Brewing Guide

Mash temperature: Two-step mash;

• 30 minutes @ 65°C
• 30 minutes @ 69°C
• Mash-out for 20 minutes @ 80°C.
• Recirculate until wort is no longer heavily clouded (max. 10 minutes).
• Sparge @ 75°C

Suggested mash mineral additions;

• Calcium chloride (CaCl2):               2.5 grams (0.5 tsp)
• Calcium sulfate (CaSO4):                4.5 grams (1 tsp)

Batch size: 25 litres

Hop schedule;

• No hops at initial boil (90 minutes)
• 40 – 50 grams Pacifica at 75 minutes remaining (personal preference)
  
• 50 grams Wakatu at whirlpool (add during cooling once temperature drops below 80°C)
• 50 grams Wakatu dry hops

Target IBU: 22 - 27

Target OG: 1.056 @ 75% efficiency

Target FG: 1.013 @ 77% attenuation

Target ABV: 5.8%

Fermentation:

• Pitch @ 8°C
• Ferment @ 10°C
• Start to raise temperature towards end of fermentation and warm rest @ 20°C