Description

We brewed this recipe as part of our Pressure Fermentation series of videos on YouTube, be sure to check it out to learn more about the beer and processes we used.

Inspired by Siren Craft West Coast Pilsner Ricochet, this beer aims to crisp, refreshing like a pilsner, whilst also delivering bitterness and a juicy fruity hop finish. This is done by using German hops in the kettle to achieve your bitterness levels, then dry hopping with flavour packed US and NZ hops that bring it alive with bags of citrus, fresh lime, juicy orange notes.

 

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Ingredients Included

Simpsons Malt – Dextrin Malt
Simpsons Malt – Extra Pale Malt
Weyermann Bohemian Pilsner Malt

Total Grain Bill 5530g

Motueka – Hop Revolution – T90 Pellets 100g (1 pack)
Riwaka T90 Pellets – Hop Revolution (50 grams)
Amarillo® – BarthHaas® Pure Hop Pellets (50 grams)
Hallertauer Mittelfruh – BarthHaas® Pure Hop Pellet (45 grams)
Hallertau Hersbrucker – BarthHaas® Pure Hop Pellet (45 grams)
Tettnang Tettnanger – BarthHaas® Pure Hop Pellets (45 grams)

Yeast Not included – please choose your favourite lager yeast and correct volume of yeast

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): West Coast Pilsner
Batch Size: 23
Original Gravity: 1.052
Final Gravity: 1.010
ABV %: 5.49
IBU: 48.2
Mash efficiency: 80
Brewing equipment: G40

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

45g Tettnang @ 60 min
45g Hersbrucker @ 60 min
45g Mittelfruh @ 30 min

Yeast: WHC Einstein or 2 x W34/70
Fermentation temperature/steps: Room Temp under pressure

Secondary additions:

Once fermentation has finished add dry hop for 2 days contact

50g Amarillo
50g Riwaka
100g Motueka

Comments:

We brewed this recipe as part of our Pressure Fermentation series of videos on YouTube, be sure to check it out to learn more about the beer and processes we used.

Inspired by Siren Craft West Coast Pilsner Ricochet, this beer aims to crisp, refreshing like a pilsner, whilst also delivering bitterness and a juciy fruity hop finish. This is done by using German hops in the kettle to achieve your bitterness levels, then dry hopping with flavour packed US and NZ hops that bring it alive with bags of citrus, fresh lime, juicy orange notes.

We fermented this under pressure using a Keg King fermenter in 7 days, but you could easily follow a more traditional lager fermentation using a none pressure fermenter.