West Coast Pils

[HighVoltageMan!]

I got the idea a while back about brewing a IPL, but it seemed kind of of a gimmick the more I thought about it. The idea of a super clean IPA was appealing, but it could also be done with an ale yeast. So I forgot about.

Later, after brewing my favorite beer, a German Pils, I had the idea of brewing that beer with everything I would use for German beer except for the hops. Basically a German beer with American hops. I thought what an original idea, brilliant! Then I heard this podcast and realized like all my great ideas, it had already been done.

https://beerandbrewing.com/podcast-episode-257-west-coast-pilsner-panel/

So I brewed this beer with 2124 lager yeast:

https://www.brewersfriend.com/homebrew/recipe/view/1312257/west-coast-pils-novus-mundus-pils

The beer is still pretty young, it's only lagered about a week or so, but this thing is really good. It's malty, but the hops come out. It's not as "punchy" as a pale ale, but it is so crushable. The only concern is the sulfur that comes with lager yeast, it's toned down a bit, but it's still there. I'm going to try it again with 34/70 to reduce the sulfur a bit. I'm really surprised how well it turned out and it's balanced for the most part. So far this beer is really good. I bet this beer could be brew @ 65F with 34/70 and get similar results.

 

[Sunfire96]

That looks awesome. Reminds me of a cold IPA type beer. I'll be brewing one of those this weekend for the first time

 

[GFHomebrew]

Yup it definitely looks like something I'd like to try this summer but more of the kiwi hops available to me like Motoueka and Riwaka and Taiheke you know a NZ pilsner.

That's in the BJCP now aye.
https://www.bjcp.org/beer-styles/x5-new-zealand-pilsner/

You think this sorta fits what your creating @HighVoltageMan! Similar descriptors ...

 

[HighVoltageMan!]

Yup it definitely looks like something I'd like to try this summer but more of the kiwi hops available to me like Motoueka and Riwaka and Taiheke you know a NZ pilsner.

That's in the BJCP now aye.
https://www.bjcp.org/beer-styles/x5-new-zealand-pilsner/

You think this sorta fits what your creating @HighVoltageMan! Similar descriptors ...

It think it's a lot alike, except with North American hops. Not as original as I first thought! Better late to the party than never making it.

 

[HighVoltageMan!]

That looks awesome. Reminds me of a cold IPA type beer. I'll be brewing one of those this weekend for the first time

Kind of. I did some research on it and listened to another podcast with a brewer who just won a gold at the 2022 GABF with a cold IPA. The brewery used 20% Jasmine rice in the recipe. It's sounds like an Imperial American lager with an IPA hop bill. They also made it with 34/70 at 65F.

The second part of this podcast has an interview with the brewer:

https://beerandbrewing.com/podcast-episode-267-gabf-gold/

 

[Sunfire96]

Kind of. I did some research on it and listened to another podcast with a brewer who just won a gold at the 2022 GABF with a cold IPA. The brewery used 20% Jasmine rice in the recipe. It's sounds like an Imperial American lager with an IPA hop bill. They also made it with 34/70 at 65F.

The second part of this podcast has an interview with the brewer:

https://beerandbrewing.com/podcast-episode-267-gabf-gold/

Precarious beer project! They're down the road from me like an hour away. I think they also won Brewery of the year.

The first cold IPA used rice as an adjunct for lightening the beer (it was a Portland brewery, I forget which one), and then Precarious put a new spin on it with flaked Jasmine rice. Apparently it made a noticeable flavor contribution

 

[GFHomebrew]

Was actually watching this last night from the craft brew Channel

Well Highvoltageman if any one can brew a great one it'd be you mate.

I've gotta work on my water chemistry a bit before I feel I can nail down a beer like this

Definitely would like to give that NZ pils A crack.

 

[HighVoltageMan!]

My water is pretty simple. All RO with 4 grams of calcium sulfate and 2 grams of calcium chloride per 5 gallons (19-20 liter). Then I adjust the pH with acid. 5.1 - 5.2 at pitch. Then just let it rip. The pH at pitch is really important, it keeps the bitterness from getting rough and removes the “ bite” in the finish. It allows the malt to be brought forward.

Good luck, Ben. If I lived nearby, I’d stop by to bum a beer off you, especially any type of Pils.

 

[Sandy Feet]

That sounds really good. We have a place that makes a Cold IPA. It is damn good, but it is a 7%er. I'm limited to a flight size when I go as I am the one driving. A hoppy pils at 5.6% sounds awesome.