Highland Park Brewery
This “West Coast Pilsner” captures the crispness of a Pilsner with the hops of a West Coast IPA.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
MALT / GRAN BILL
10 lb (4.5 kg) Gambrinus Pilsner Malt
4 oz (113 g) Citra [12% AA] at knockout 3 oz (85 g) Citra at dry hop
Mash at 155°F (68°C) for 45 minutes. Boil for 90 minutes. Ferment at 55°F (13°C) with a diacetyl rest when fermentation is c3o5 mplete (typically, at the end of the second day of fermentation).
To reduce DMS, collect only 4.5 gallons (17 l) in your kettle. Boil down to about 4 gallons (15 l) and then at knock out (with flame off ), top up with 1 gallon (3.8 l) of chilled sterile water (a gallon jug of grocery-store water is best). This should bring your wort to 185°–195°F (85–90°C) and will get your wort out of the temperature danger zone where DMS precursors can redevelop.
Fermentis Saflager 3470 (or similar yeast of Weihenstephaner origin)
There are no bittering hops used in the recipe, as the large knock-out addition will provide enough bitterness. Target a mash ph of 5.3–5.4, with a wort ph of 5.15.