Pete's Gold Coast Lager

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Well-Known Member
Mar 5, 2007
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Nashville, TN
This is going to be a blast from the past, but does anybody have a recipe for Pete's Gold Coast Lager? This was one of the first beers I tried from Pete's back in 1992, before he sold out and things went down hill. It's been a long time, but I remember it being a very tasty brew.


Well-Known Member
Mar 5, 2007
Reaction score
Nashville, TN
Ok, so I did a little research and found one post from 1992 on hbd that gave some specifics on Pete's GCL. Based on this, I came up with the following recipe. I'm guessing this is in the Premium American Lager category, but I remember it being somewhat fuller bodied and stronger. Here are the notes:

Pete's Gold Coast Lager: Pale malt, Cara-pils malt. Cascade hops. 3.5%
"Pleasant balance of malt sweetness with robust hops flavor."

So I came up with the following recipe. Suggestions, thoughts, input aprreciated.
Pete's Gold Coast Lager Clone

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.048 Plato: 11.96
Anticipated SRM: 3.2
Anticipated IBU: 19.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.23 Plato


% Amount Name Origin Potential SRM
91.9 8.50 lbs. Pale Malt(2-row) America 1.036 2
8.1 0.75 lbs. Caramel Pils Malt Belgium 1.034 2

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
0.40 oz. Brewer's Gold Pellet 9.00 16.1 60 min.
0.50 oz. Cascade Whole 7.40 3.0 10 min.


Amount Name Type Time
0.00 Oz Whirfloc Fining 20 Min.(boil)


WYeast 2124 Bohemian Lager

Water Profile

Profile: Ideal Pale Lager
Profile known for: Pale Lager

Calcium(Ca): 1.0 ppm
Magnesium(Mg): 0.5 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 5.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 7.00

Mash Schedule

Mash Type: Single Step

Grain Lbs: 9.25
Water Qts: 11.56 - Before Additional Infusions
Water Gal: 2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 3.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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