Tasman Devil Pilsner

In the 2021 BJCP Style guidelines, there is a section called Style Guidelines Appendices and References.

And ... in there, Appendix B: Local Styles.

One of the "Local Styles" is X5. New Zealand 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.

I brewed this as my first batch of 2025. It turned out crisp and clean and crystal clear. The citrus / tropical fruit hop aroma was wonderful. I love this beer.

On untappd: Tasman Devil Pilsner

For more about this beer, see Sheppy's Blog: Tasman

Tasman Devil Pilsner --- Batch 1 (368)

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
Recipe Color		4.0 SRM		Color
Measured OG:		1.048		Measured FG:		1.006
ADF:		87		Measured ABV:		5.5

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:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.044 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...