West Coast Pilsner - Beer Recipe - Brewer's Friend

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West Coast Pilsner

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: West Coast Pilsner
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.535 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
URL: https://beerandbrewing.com/highland-park-brewery-socal-pils-recipe/
Created: Monday January 27th 2020
1.051
1.009
5.6%
105.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Aroma 90 min 105.4 57.1%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 0 days 42.9%
7 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Ville de Québec - 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains (equipment estimates -2.5 L) 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 3 L) 2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.1 L) 11
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 2
Top off amount 19
Going into fermentor 21
Total: 16.4  
Equipment Profile Used: System Default
 
Notes

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.052
FG: 1.011
IBUs: 35
ABV: 5.5%
MALT/GRAIN BILL
10 lb (4.5 kg) Gambrinus Pilsner Malt
HOPS SCHEDULE
4 oz (113 g) Citra [12% AA] at knockout
3 oz (85 g) Citra at dry hop
DIRECTIONS
Mash at 155°F (68°C) for 45 minutes. Boil for 90 minutes. Ferment at 55°F (13°C) with a diacetyl rest when fermentation is 70 percent complete (typically, at the end of the second day of fermentation).
To reduce DMS, collect only 4.5 gallons (17 l) in your kettle. Boil down to about 4 gallons (15 l) and then at knock out (with flame off), top up with 1 gallon (3.8 l) of chilled sterile water (a gallon jug of grocery-store water is best). This should bring your wort to 185°–195°F (85–90°C) and will get your wort out of the temperature danger zone where DMS precursors can redevelop.
YEAST
Fermentis Saflager 3470 (or similar yeast of Weihenstephaner origin)
BREWER’S NOTES
There are no bittering hops used in the recipe, as the large knock-out addition will provide enough bitterness. Target a mash pH of 5.3–5.4, with a wort pH of 5.15.

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  • Last Updated: 2020-01-27 15:02 UTC