Birrificio Italiano Tipopils Clone - Beer Recipe - Brewer's Friend

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Birrificio Italiano Tipopils Clone

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday September 8th 2020
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1.048
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5.0%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb German - Bohemian Pilsner8.6 lb Bohemian Pilsner 38 1.9 99%
1.40 oz German - CaraMunich I1.4 oz CaraMunich I 34 39 1%
8.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer (7.8 AA)0.7 oz Northern Brewer (7.8 AA) Hops Pellet 7.8 Boil 75 min 22.02 28%
0.30 oz Perle (8.2 AA)0.3 oz Perle (8.2 AA) Hops Pellet 8.2 Boil 45 min 8.72 12%
0.50 oz Spalter Select (Germany) (3.5 AA)0.5 oz Spalter Select (Germany) (3.5 AA) Hops Pellet 3.5 Whirlpool 0 min 2.38 20%
0.25 oz Saphir (4.25 AA)0.25 oz Saphir (4.25 AA) Hops Pellet 4.25 Whirlpool 0 min 1.45 10%
0.25 oz Saphir (4.25 AA)0.25 oz Saphir (4.25 AA) Hops Pellet 4.25 Dry Hop 5 days 10%
0.50 oz Spalter Select (Germany) (3.5 AA)0.5 oz Spalter Select (Germany) (3.5 AA) Hops Pellet 3.5 Dry Hop 5 days 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.26 13  
Mash volume with grains 3.95 15.8  
Grain absorption losses -1.09 -4.3  
Remaining sparge water volume 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.71 g | 18.9 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Estimated amount in fermentor 5.47 21.9  
Total: 8.34 33.3
Equipment Profile Used: System Default
 
Notes

Dough in at 68 degrees 10 minutes
Raise to 151 for 40 minutes
Raose to 162 for 15 minutes
Mash out

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  • Public: Yup, Shared
  • Last Updated: 2020-09-15 18:55 UTC