West Coast Pilsner 1.0 
(1 ratings)
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: 39.4 IBUs | Boil Time: 90 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Step Mash, Batch Sparge |
| Est FG: 1.008 SG (2.2° P) | Fermentation: Lager, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.63 gal |
Reverse Osmosis |
Water |
1 |
| 1.16 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.48 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.85 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 |
| 1.32 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
7 |
| 1.69 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
8 |
| 2.11 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 |
| 0.35 oz |
Eclipse [17.2%] - Dry Hop 2 days |
Hops |
19 |
| 0.35 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): 75
Chloride (ppm): 60
Sodium (ppm): 0
Ratio: 1.3
Mash in with 0.5 g gypsum, 0.7 CaCl2, 0.73 g epsom salt, and 0.8 mL lactic acid.
2nd infusion with 0.2 g gypsum, 0.25 g CaCl2, 0.25 g epsom salt, and 0.3 mL lactic acid.
3rd infusion with 0.15 g gypsum, 0.25 g CaCl2, 0.25 g epsom salt.
Mash out with 0.3 g gypsum, 0.35 g CaCl2, 0.35 g epsom salt.
Batch sparge with 0.65 g gypsum, 0.9 g CaCl2, 0.9 g epsom salt, and 1.4 mL lactic acid per batch.
Steep hops @180 °F.
Quick lager ferm schedule. First dry hop 2 days before cold crash. Cold crash 2 days. Transfer to CO2 purged keg with final dry hop & screen around dip tube. Leave 2 days (cold). Transfer to CO2 purged keg with campden tablet & gelatin and burst carb. Short dry hop times and cold temp should allow for more esters & thiols with limited myrcene/polyphenol extraction.
10/13/2024: made 2 L starter with 6 oz DME.
10/16: placed starter in fridge.
11/11: Mash temps of 137 °F / 149 °F / 154 °F / 162 °F. Chilled wort to 170 °F for hop stand. ~ 5.25 gal & 1.048. Chilled to 66 °F. Added about 1 L to decanted starter to wake yeast up as wort chills to pitch temp.
11/12: pitched yeast with Clarity Ferm. 90 s of pure O2 @ 0.15 L/min.
11/15: already appears to be at high krausen!
11/16: increased SP to 53 °F.
11/7: increased SP to 54 °F.
11/18: 1.010. Added first dry hop and moved to ambient. When ferm is finished add second dry hop and cold crash.
11/20: 1.009. Still a bit of activity. Some yeast still on top.
11/23: added second dry hop and cold crashed.
11/25: didn't turn off temp control. Means it stayed at 52 °F. Turned off SP. Lingering green/polyphenol bitterness will hopefully drop with lagering time.
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