West Coast Pilsner 1.0 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.50 gal | Style: German Pils (5D) |
| Boil Size: 8.30 gal | Style Guide: BJCP 2021 |
| Color: 2.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 39.1 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.8° P) | Mash Profile: Step Mash, Batch Sparge |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Lager, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.63 gal |
Reverse Osmosis |
Water |
1 |
| 2.52 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.41 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.10 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 8 lbs 12.00 oz |
Floor-malted Bohemian Pilsner (1.9 SRM) |
Grain |
5 |
| 4.00 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
6 |
| 2.87 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
7 |
| 1.60 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
8 |
| 2.39 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 3.26 ml |
HopShot [52.0%] (CO2 Extract) - Boil 90 min |
Hops |
10 |
| 0.35 oz |
Eclipse [17.2%] - Boil 15 min |
Hops |
11 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 0.65 oz |
Eclipse [17.2%] - Steep 20 min |
Hops |
13 |
| 0.50 oz |
Talus Hop Hash [25.7%] - Steep 20 min |
Hops |
14 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
15 |
| 0.50 oz |
Talus Hop Hash [25.7%] - Dry Hop 5 days |
Hops |
16 |
| 0.50 oz |
Eclipse [17.2%] - Dry Hop 5 days |
Hops |
17 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
18 |
| 0.50 oz |
Eclipse [17.2%] - Dry Hop 2 days |
Hops |
19 |
| 0.50 oz |
Talus Hop Hash [25.7%] - Dry Hop 2 days |
Hops |
20 |
| 0.50 tsp |
Gelatin (Secondary 3 days) |
Misc |
21 |
Notes
Target water:
Ca (ppm): 50
Mg (ppm): 15
Sulfate (ppm): 100
Chloride (ppm): 60
Sodium (ppm): 0
Ratio: 1.3
Mash in with 0.5 g gypsum, 0.7 CaCl2, 1.2 g epsom salt, and 0.2 mL lactic acid.
2nd infusion with 0.2 g gypsum, 0.25 g CaCl2, 0.4 g epsom salt, and 0.6 mL lactic acid.
3rd infusion with 0.15 g gypsum, 0.25 g CaCl2, 0.4 g epsom salt.
Mash out with 0.2 g gypsum, 0.4 g CaCl2, 0.7 g epsom salt.
Batch sparge with 0.65 g gypsum, 0.9 g CaCl2, 1.54 g epsom salt, and 1.4 mL lactic acid per batch.
Steep hops @185°F.
Quick lager ferm schedule. Cold crash 2 days. Transfer to keg with dry hops & gelatin to fine and burst carb. Leave for 3 days at cold temps and rack to serving keg. Short dry hop time should allow for more esters & thiols with limited myrcene.
10/13/2024: made 2 L starter with 6 oz DME.
10/16: placed starter in fridge.This Recipe Has Not Been Rated
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