Socal Pils

High­land Park Brew­ery

Craft Beer & Brewing Magazine - - Recipes In This Issue -

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%

OG: 1.052

FG: 1.011

IBUS: 35

ABV: 5.5%


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.

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