Italian Pilsner CBB - Beer Recipe - Brewer's Friend

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Italian Pilsner CBB

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Freudian Sips
Hop Utilization: 99%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-birrificio-italiano-tipopils/
Created: Thursday February 2nd 2023
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 35

1.050
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 95.2%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
4 oz German - CaraMunich I4 oz CaraMunich I 34 39 2.4%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.2 Boil 60 min 26.7 20.6%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 5.39 12.4%
0.25 oz Saphir0.25 oz Saphir Hops Pellet 2.2 Boil 0 min 5.2%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.2 Boil 0 min 10.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.2 Boil 0 min 10.3%
1 oz Saphir1 oz Saphir Hops Pellet 2.2 Dry Hop 3 days 20.6%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Dry Hop 3 days 20.6%
4.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5.16oz       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 3 2 60 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.67 gal Heat to 164 degrees, dough in at 156.4 Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.67 g | 34.7 qt) 8.92 35.7  
Mash volume with grains (equipment estimates 9.51 g | 38 qt) 9.76 39.1  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.36 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

Use the Brulosophy Lager Method

7 days of primary at 50 degrees F

Raise to 68 degrees for dry hopping and D rest for 4-10 days

Drop to 8 degrees every 12 hours until 30-32 degrees. Hold for a week or more.

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  • Last Updated: 2023-02-24 15:44 UTC