Tuatara Pilsner Clone

Replies to This Discussion

Permalink Reply by Crusader-Rob on September 30, 2014 at 9:13am

NAH DRYHOPS ARE OVERRATED ON PILSNERS I RECKON.

I didn't think Tuatara pils had Riwaka in it?
Swap your 10min and 30 min additions around at the very least. 6g of each at 30 makes more sense to me. Grains look good.

Permalink Reply by David Malpas on September 30, 2014 at 8:26pm

cheers for the suggestion and dry hop advice - I'll swap those additions around and see how I get on.

Permalink Reply by Peter Smith on September 30, 2014 at 9:33am

Faux Pils Recipe         I brewed this last night...       but using 1272 on a cold floor, slow 15-16C ferment I will heat at end.

1.050 OG 21L and 64 IBU on paper but I dont think it will be overpowering, recipe from scarfie but he adds munich to it as well,  but I had none, and I wanted to do a 100% pils, was gladdies.  Will flick you a bottle in about  a month, 1272 drops clear if chilled for a few weeks.

I am not going to dry hop, will bottle this batch.

5.20 kg	Pilsner (2 Row) Ger (3.9 EBC)	Grain	1	95.4 %
0.25 kg	Acid Malt (5.9 EBC)	Grain	2	4.6 %
10.00 g	Southern Cross [13.00 %] - Boil 80.0 min	Hop	3	15.8 IBUs
10.00 g	Motueka [7.00 %] - Boil 60.0 min	Hop	4	8.1 IBUs
10.00 g	Southern Cross [13.00 %] - Boil 60.0 min	Hop	5	15.0 IBUs
10.00 g	Motueka [7.00 %] - Boil 30.0 min	Hop	6	6.2 IBUs
10.00 g	Southern Cross [13.00 %] - Boil 30.0 min	Hop	7	11.5 IBUs
10.00 g	Motueka [7.00 %] - Boil 20.0 min	Hop	8	4.9 IBUs
0.25 tsp	Irish Moss (Boil 10.0 mins)	Fining	9	-
10.00 g	Motueka [7.00 %] - Boil 3.0 min	Hop	10	1.0 IBUs
10.00 g	Southern Cross [13.00 %] - Boil 3.0 min	Hop	11	1.9 IBUs
1.0 pkg	American Ale II (Wyeast Labs #1272) [124.21 ml]	Yeast

Permalink Reply by David Malpas on September 30, 2014 at 8:28pm

Looks good, are you adding the acid malt for anything other than getting the PH of the mash down? I've never bothered testing my PH or making any sorts of adjustments to try and manage the PH level...

Permalink Reply by Peter Smith on October 20, 2014 at 11:58pm

bottling in a few days, acid to get ph down in the mash, using up older grains and hops... I normally go 3.5% ish acid in gladdies pils

david what yeast you going with here? 

Permalink Reply by David Malpas on October 21, 2014 at 8:36pm

The plan is to use Czech Pilsner Lager (Wyeast #2278) - but only because the tuatara website describes the yeast used as being "authentic Czech" - and also because I haven't tried this yeast before and I'm keen to give it a go...

Permalink Reply by Crusader-Rob on October 1, 2014 at 11:36am

Looks good, although like you say the hops are quite high on this one.
Must be pilsner season, thats my plan this wekend too, NZ Pils 

4.9kg Pils
0.26 gladiator
80g Aurora
100g Acid Malt
W34/70 Yeast
10g SX @ 60
20g Mot @ 30
20g Riwaka @ 10
25g Mot @ 5
35g Mot @ F/O

1.054 OG

Permalink Reply by Mitch Bray on October 22, 2015 at 9:10am

Hi Peter & David, How did this turn out in the end? Looking at brewing something similar in the weekend. 

Permalink Reply by Dan on October 20, 2014 at 8:32pm

Ive been working on a similar clone to this for a while now. I just use 95%Gladfields Pils, 5% gladiator. I use 2124 yeast.

I use a similar hop schedule for 60,30 & 10 min, but I tend to use between 70g and 100g at 0min to get the aorma right. I started at about 30g until I got it where I thought it was right.Took a few iterations to get to this but I reckon it taste pretty good.

Interesting choice to use the Melanoidin. That would give that extra bit of colour and malty taste. How did it come out?

Permalink Reply by David Malpas on October 20, 2014 at 9:57pm

I haven't brewed it yet - I'm still waiting for my home-brew shop to get they yeast in. Scheduled to give it a go the weekend after next.

Thanks for your advice RE: the 0 minute addition - I'll bump these, one of the things I love about this beer is that it's hoppier than most pilsners, definitely something that I'm trying to recreate.

If I recall correctly, the concept of adding melanoidin malt came from Jamil's pilsner recipe in Brewing Classic Styles - my starting point for pretty much every recipe I come up with...

I'll let you know how I get on after I've brewed it - cheers!