View source for West Coast Pilsner

== WC pils round table ==
CBB 257

=== malts ===
Everyone has moved away from German Pilsner towards domestic Pilsner 

Not as robust as a German malt, little richer, 

Timbo (h.land park) 45% Rahr 2-row, 45% weyerman Floor malted vo(?) pils, 10% Carafoam 

Domestic is less overwhelming 

=== fermentation ===
Can ferment a little warmer cause it doesn’t need to be as clean as a lager. Knockout at 54 (12), ferment at 56(13) dry hop as hot as possible, in the 60’s (H.Park) 

Sam- little warmer, 16ppm oxygen (vs lager which is 8-9ppm) be careful with cold ferms, high sulfur hops can clash with the sulfur in the low temp lager term.

Nick- goes a little cooler 

=== hops ===
Lower abv so they build structure in the body to hold up to the hops

Timbo is 3.5+ lb/bbl

Other guy (Firestone?) does about 1.5lb/bbl dry hop and higher abv (5.9%) for balance (lager yeast you don’t get esters to fill out the profile) 

Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)ops: sam- start with noble in the boil, get that traditional German flavor as a bottom layer. '''Mandarin and melon''' they really like (new German hops) [[Spalt|spalt]] select in boil'''. [[Simcoe]]''' is good on these beers, always tries to get some of that. And '''[[Citra|citra]]''' is good with lager ferms. He’s a little more careful with [[Mosaic|mosaic]]. Their core wcpils is '''Simcoe''' hot side, dry hop with '''mosaic/[[Nelson Sauvin|nelson]]'''. They save the nobles for Italian Pilsners 

Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; '''citra, mosaic, Nelson'''. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super [[Saaz|saaz]] f/michigan, they like floral delicate citrus and not so much herbal, Crosby [[Sterling|sterling]], 

Firestone doesn’t layer so much in the kettle 

Other guy - Calista may be a good one for boil and whirlpool 

=== dangers ===

==== dank overload ====
Lager ferment already leads to dank/weed. So too much danky hops can lead to garlic or too danky

==== hop creep ====

* Hop creep is scary cause lager yeast works at low temps. They found that 60 is good. If they go below 55 they get a kind of gourd flavor from hop creep. They get a full Plato, if shooting for Timbo to be 2.7 then they plan for 3.5 and it will creep down
* Other guy sees very little hop creep cause they do a faster fermentation and maybe cause if their yeast strain (it’s very flocculant) (welcome to la). They get down to 1.8-2 Plato before dry hopping 
* Switching away from German malt maybe helps cause they kind of hit the enzyme limit (?) 
* German hops have a lot of hop creep potential 

They dry hop at about 60 (15.5)  

== Wibby ==
Loves '''[[Wai-iti|Waiti]] hops''' cause low alpha and high oils and you can add tons to the whirlpool. Adds a new dimension to his hop program. CBB 185  

== North Park ==
When '''testing new hops''' the make west coast Pilsner and '''dry hop at about 2lbs/bb'''l  CBB 386 Fidens, Sapwood, and North Park