west coast pilsner #2

[fluketamer]

this came out really good.

10 lbs of pilsner malt
1 lb vienna
4 oz acid malt

1 oz perle at 60
1 oz citra at 10
1 oz mosaic at 5
2 oz citra and 1 oz mosaic at flameout.

cellarscience german at 60 degrees,.

dry hopped with an ounce of citra/galaxy/mosaic day 7 to 10

then kegged.

 

[hottpeper13]

I'd prolly walk a mile for this one, but Wisconsin to New York just might be a little far.

 

[fluketamer]

i have been having a lot of fun with these beers the hop combinations are endless.

i also dont like the extreme haziness of the hazy's and this is a way for me to get the hops without having to chew my beer.

i tried morebeers citra session pale ale and the 4 oz of citra really taste great and thats what got me started on this route.

 

[kevin58]

There is a recipe template for posting in this forum. Not 100% necessary but it gives the rest of us a better understanding of your complete process.

 

[fluketamer]

There is a recipe template for posting in this forum. Not 100% necessary but it gives the rest of us a better understanding of your complete process.

thanks could you post a link to the template i couldn't find it .

 

[IslandLizard]

thanks could you post a link to the template i couldn't find it .

If you click on the [Edit] button in your first post it will pull up that template too.

But since it's been well over a month since your post, you may not be able to edit that anymore.
If that's the case, and you still want it added, the mods can do it if you [EDIT] provide us with the needed information.

Let us know.

 

[Yesfan]

That looks like a solid recipe and I have most of the ingredients except for the perle. What would be a good substitute? I don't have CS German, but a fresh slurry of W34/70 from a recently kegged batch.

 

[RCope]

I have had great success with Pilsner grain bills and "banger" hops. Including your choice @fluketamer (and other American varieties), but also NZ and Australian hops.You have made a good beer, it requires some restraint with the hop quantities to not overwhelm the malt. Your quantities are spot on, in my experience, to make a well balance new age pilsner. If you ever want to brew a "crowd favorite", this is the one! Cheers!

 

[RCope]

That looks like a solid recipe and I have most of the ingredients except for the perle. What would be a good substitute? I don't have CS German, but a fresh slurry of W34/70 from a recently kegged batch.

At 60 minutes, any hop you have on hand will work. As long as it meets your ibu requirements. I favor .5oz of Hallertau Magnum. I have a Citra Pilsner on tap now with 38ish ibus which is amazing.

 

[Tony B]

I was just working up a very similar recipe except using a half pound of chit malt, all citra and 34/70.
Wondering if all citra is a good call.
Thoughts?

 

[RCope]

I was just working up a very similar recipe except using a half pound of chit malt, all citra and 34/70.
Wondering if all citra is a good call.
Thoughts?

All Citra is always a good call… just add some later in the boil to get the ibus you want and skip the 60 minute addition.

 

[fluketamer]

If you click on the [Edit] button in your first post it will pull up that template too.

But since it's been well over a month since your post, you may not be able to edit that anymore.
If that's the case, and you still want it added, the mods can do it if you provide the needed information.

Let us know.

i found the template. thanks going forward ill use it.

That looks like a solid recipe and I have most of the ingredients except for the perle. What would be a good substitute? I don't have CS German, but a fresh slurry of W34/70 from a recently kegged batch.

like rcope said almosr any bittering hop will work. i have used magnum, Hal mit, chinook, and even saaz with good results i find the big flavor/ aroma hops take care of most of the bittering.

the cs german is the same as 34/70 just half the price.

I have had great success with Pilsner grain bills and "banger" hops. Including your choice @fluketamer (and other American varieties), but also NZ and Australian hops.You have made a good beer, it requires some restraint with the hop quantities to not overwhelm the malt. Your quantities are spot on, in my experience, to make a well balance new age pilsner. If you ever want to brew a "crowd favorite", this is the one! Cheers!

thanks, yes i have seen that about 8 or 9 ounces of hops is the max before diminishing return. tbh its prolly closer to 6 or 7 with these big aroma late additions.

At 60 minutes, any hop you have on hand will work. As long as it meets your ibu requirements. I favor .5oz of Hallertau Magnum. I have a Citra Pilsner on tap now with 38ish ibus which is amazing.
View attachment 871285

yum, that looks like a real juice bomb.

do you find the colombus comes through ? i sometimes have trouble with the citra drowning out other hops.

this reminds me of morebeers citra session pale ale.
.5 magnum at 60 mins,
1 oz citra at 10 mins
2 at FO and
1 dry hop.
for only 4.5 oz hops it really packs a punch.

 

[Tony B]

All Citra is always a good call… just add some later in the boil to get the ibus you want and skip the 60 minute addition.

My tentative hop schedule is…
.5 oz FW
1oz 5 min boil
1 oz hop stand @ 175f for 20 minutes
2 oz DH 3 days
Should I skip the early addition?

 

[RCope]

@Tony B Citra is not a great bittering hop. Some find it harsh, I’ve never used it that early in the boil since I always have more traditional hops for that on hand (Magnum and Warrior eg.). Depending upon your preference for bitterness, you can skip it altogether. For a Pilsner, your 5min addition and hopstand should add enough ibus to balance the beer.

 

[RCope]

@fluketamer the Columbus adds a bit of “dank” which goes well with the citrus. But it is subtle.

 

[kevin58]

thanks could you post a link to the template i couldn't find it .

Its visible when you make a brand new post when you click "More Options".

 

[IslandLizard]

i found the template. thanks going forward ill use it.

Can you fill it in for this thread too, please?
See my post in #6:
https://www.homebrewtalk.com/threads/west-coast-pilsner-2.735719/post-10453793

Its visible when you make a brand new post when you click "More Options".

For new posts in the Recipe Forum, yes!

 

[Yesfan]

I may give that a whirl. I definitely have plenty of Citra. Probably do 90% pilsen, 5% each of Munich and wheat for the grist.

 

[Tony B]

I was at the LHBS on Friday night. They called their hoppy pils a “Pacific Pilsner “
I like it. I may steal it.
Anyhow. Mine is currently in the FV. I ended up changing my hopping schedule to…
0.3 oz magnum FW
1oz citra 5 min boil
1.5oz citra 20 min hop stand
I have listed 2oz citra for a 3 day dry hop. Is that enough to get a decent hop punch?

 

[fluketamer]

I was at the LHBS on Friday night. They called their hoppy pils a “Pacific Pilsner “
I like it. I may steal it.
Anyhow. Mine is currently in the FV. I ended up changing my hopping schedule to…
0.3 oz magnum FW
1oz citra 5 min boil
1.5oz citra 20 min hop stand
I have listed 2oz citra for a 3 day dry hop. Is that enough to get a decent hop punch?

yep thats a winner tony.

 

[Yesfan]

I did mine this past Sunday. West Coast Citra Pilsner

Pilsen malt 89.5%
Munich malt 5%
Wheat 5%
Roasted Barley 0.5% (wanted to add some color, may have been a bit much) Mashed at 152F, Mash Out at 170F.

0.5 oz Chinook at 45 min
with Citra: 0.5oz at 10 min, 1oz at 5 min, and 3 oz will be dry hopped. Probably dry hop as fermentation starts slowing down. Poured the wert on some week old W34/70 slurry. My garage smells like hops.....wonderful.