Tuatara Pilsner Clone

[David Malpas]

I'm looking to brew something quaffable for the summer months, and really like this beer.

The site describes it thus: 

Everyone loves a good Pilsner. It reminds them of all those green bottle lagers they used to drink after they graduated from law school and got a job in media. Only there’s something more. The authentic Czech yeast, selected for its ability to reduce esters by fermenting at low temperatures, has thrown the bitterness forward and enhanced the malt. And then you have that aromatic sensation that signifies the presence of a decent Saaz hopping regime. What beer could be more stimulating?

5%

Hopped With
Pacific Jade to bitter. Motueka, Nelson Sauvin, and Riwaka for flavour. 

I'm a bit new to this cloning business, but was thinking something like the following - any thoughts?

Batch Size: 19L

OG: 1.055

FG: 1.012

IBUs: 43.1

SRM: 4.8

ABV: 5.7%

Gladfield Pilsner Malt 93%

Cara-pils 5%

Melanoidin 2%

90 min boil

10g Pacific Jade 60m

8g Motueka 30m

8g Nelson Sauvin 30m

8g Riwaka 30m

6g Motueka 10m

6g Nelson Sauvin 10m

6g Riwaka 10m

10g Motueka 0m

10g Nelson Sauvin 0m

10g Riwaka 0m

 Fermented with Czech Pilsner Lager (Wyeast #2278)

Seems light on hops? could it do with a dry hop? I usually brew massive hop bomb IPAs - so somewhat out of my comfort zone - appreciate any feedback on this recipe...

[Crusader-Rob]

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.

[David Malpas]

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

[Peter Smith]

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

[David Malpas]

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...

[Peter Smith]

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? 

[David Malpas]

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...

[Crusader-Rob]

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

[Mitch Bray]

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

[Dan]

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?

[David Malpas]

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!