West Coast Pilsner - Revision history

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2026-07-27T02:00:00Z

Auto: hop pages + hop cross-links

← Older revision		Revision as of 22:00, 26 July 2026
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	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)		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 select in boil'''. Simcoe''' is good on these beers, always tries to get some of that. And '''citra''' is good with lager ferms. He’s a little more careful with mosaic. Their core wcpils is '''Simcoe''' hot side, dry hop with '''mosaic/nelson'''. They save the nobles for Italian Pilsners		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 f/michigan, they like floral delicate citrus and not so much herbal, Crosby sterling,		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		Firestone doesn’t layer so much in the kettle
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	== Wibby ==		== Wibby ==
	Loves '''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		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 ==		== 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		When '''testing new hops''' the make west coast Pilsner and '''dry hop at about 2lbs/bb'''l CBB 386 Fidens, Sapwood, and North Park

NomoAdmin at 05:54, 11 September 2025

2025-09-11T05:54:05Z

← Older revision		Revision as of 01:54, 11 September 2025
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	== ~~'''~~WC pils round table~~'''~~ ==		== WC pils round table ==
	~~'''~~CBB 257~~'''~~		CBB 257

	=== malts ===		=== malts ===
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	They dry hop at about 60 (15.5)		They dry hop at about 60 (15.5)

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

NomoAdmin: Created page with "== '''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..."

2025-07-17T05:05:21Z

Created page with "== '''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..."

New page

== '''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 select in boil'''. Simcoe''' is good on these beers, always tries to get some of that. And '''citra''' is good with lager ferms. He’s a little more careful with mosaic. Their core wcpils is '''Simcoe''' hot side, dry hop with '''mosaic/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 f/michigan, they like floral delicate citrus and not so much herbal, Crosby 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 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/bbl '''CBB''' '''386 Fidens, Sapwood, and North Park'''