- Recipe Type
- All Grain
- Saflager W-34/70
- Yeast Starter
- Additional Yeast or Yeast Starter
- Batch Size (Gallons)
- Original Gravity
- Final Gravity
- Boiling Time (Minutes)
- Very Pale
- Primary Fermentation (# of Days & Temp)
- 7 @ 55F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 65F
- Additional Fermentation
- Lager for however long you'd like (in keg)
- Tasting Notes
- Clean, slightly fruity thanks to the lager yeast and Mosaic hops, bitter but not IPA bitter.
More info here: https://brew4fun.wordpress.com/2019/02/27/west-coast-mosaic-pilsner/
This is my attempt to recreate the "West Coast pilsners" pioneered by Highland Park Brewery in Los Angeles—specifically Timbo Pils. The concept is simple: 100% pilsner malt, heavily hopped with whirlpool and dry hops, typically the sort you'd usually use for an IPA. Sort of an IPL, sort of an Italian pilsner. Whatever it is, it's delicious and perfect for spring/summer.
6 lb Pilsner
1.5 oz. Mosaic cryo [24.1% AA] @ flame-out
1 oz. Mosaic cryo @ dry hop (3 days)
I used RO/Distilled + 2.2g Gypsum, 1g CaCl2, & 0.5 tsp. lactic acid
Brewed BIAB to produce 3.5 gallons. Mashed 45 minutes @ 154F, boiled 90 minutes. Per HPB’s instructions, I aimed for a slightly lower post-boil volume (~2.8 gal), then topped up with bottled distilled water at FO to reach my fermenter volume. Added FO hops with the distilled water, then chilled using my immersion chiller to the upper 60s, then chilled to about 58F in my keezer before pitching a packet of W-34/70 (rehydrated).
Fermentation was slow to kick off at 55F, so I subsequently pitched a second packet (dry this time). Hit FG after 6 days and did a diacetyl rest for a few days at 65F before adding the dry hops. After three days on the dry hops I cold-crashed to ~35F for a few days and then kegged via gravity into a CO2-purged keg. Carbonated via set & forget at 15 psi and 42F.