Tasman Devil Pilsner
"A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer."
It is a style that I generally enjoy quite a bit, and I usually will order it when I see it at various breweries.
I expect that when the Style Guidelines are updated again, this will be an official BJCP style, along with Italian Pilsners and West Coast Pilsners. I guess we'll see if I'm correct.
At some point, I ordered some Motueka hops from Yakima Valley Hops, thinking that I would use them in a New Zealand Pilsner.
Around the end of the year in 2024, I finally put together a recipe using those hops. I also threw in Eclipse, which is actually an Australian hop.
While brainstorming names, ChatGPT told me the Tasman Sea is the body of water located between Australia and New Zealand, and "Tasman" made me think of the Looney Tunes "Tasmanian Devil". I thought "Tasman Devil" would make a good name for an Australian / New Zealand inspired beer.
As I type this, I have no idea when I'll get to brewing this. I expect towards the beginning of 2025, but we'll see.
| Tasman Devil Pilsner --- Batch 1 |
| Style |
|
New Zealand Pilsner |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
65.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.048 SG |
|
Estimated FG |
|
1.010 SG |
| Recipe Bitterness |
|
29.5 IBUs (Rager) |
|
Alcohol by Volume |
|
5.0 % |
| BU : GU |
|
0.614 |
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| Recipe Color |
|
4.0 SRM |
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| Measured OG: |
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Measured FG: |
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| ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.91 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 5.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
2 |
- |
- |
| 4.00 g |
Calcium Chloride (Mash) |
Water Agent |
3 |
- |
- |
| 2.00 tsp |
Lactic Acid (Mash) |
Water Agent |
4 |
- |
- |
| 9 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
81.8 % |
0.70 gal |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
6 |
18.2 % |
0.16 gal |
| 1.000 oz |
Eclipse [17.60 %] - Boil 15.0 min |
Hop |
7 |
19.3 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 10.0 mins) |
Fining |
8 |
- |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 10.0 mins) |
Other |
9 |
- |
- |
| 2.000 oz |
Motueka [7.50 %] - Boil 5.0 min |
Hop |
10 |
10.3 IBUs |
- |
| 1.0 pkg |
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] |
Yeast |
11 |
- |
- |
| 1.000 oz |
Motueka [7.50 %] - 3.0 Days Before Bottling for 3.0 Days |
Hop |
12 |
0.0 IBUs |
- |
| 0.50 tsp |
Gelatin (Bottling 1.0 days) |
Fining |
13 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 31.62 qt of water at 156.2 F |
150.0 F |
45 min |
| Heat |
Heat to 156.0 F over 10 min |
156.0 F |
20 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes From Denver water, gypsum
puts my water profile at Ca=107,Mg=8,Na=21,SO4=144,Cl=88,HCO3=104 Acid to
bring water pH to around 5.2 Boil as directed. Chill water to as close to
50F as possible. Pitch yeast and ferment in 50's for first 5 days. Dry
hop 1oz 3 days into fermentation. After main fermentation is done let
temperature rise to room temp. Let total fermentation go a total of 2
weeks. Chill and add gelatin after a couple days in the fridge.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Pre-boil OG |
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(1.044 SG) |
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Pre-boil Vol |
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(6.60 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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