Birrificio Italiano Tipopils - Beer Recipe - Brewer's Friend

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Birrificio Italiano Tipopils

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-birrificio-italiano-tipopils/
Created: Monday February 20th 2023
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OG: 1.048 FG: 1.013 ABV: 4.7% IBU: 23

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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb Weyermann - Bohemian Pilsner Malt8.8 lb Bohemian Pilsner Malt 36.8 2.43 99%
1.40 oz German - CaraMunich I1.4 oz CaraMunich I 34 39 1%
8.89 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.8 Boil 75 min 14.83 28%
0.30 oz Perle0.3 oz Perle Hops Pellet 8.2 Boil 45 min 5.87 12%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 3.5 Whirlpool 0 min 1.19 20%
0.25 oz Saphir0.25 oz Saphir Hops Pellet 4.25 Whirlpool 0 min 0.72 10%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 3.5 Dry Hop 0 days 20%
0.25 oz Saphir0.25 oz Saphir Hops Pellet 4.25 Dry Hop 0 days 10%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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 3.33 13.3  
Mash volume with grains 4.04 16.2  
Grain absorption losses -1.11 -4.4  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 1.03 4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 5.5 22  
Total: 4.36 17.4
Equipment Profile Used: System Default
 
Notes

Mill grains and mash in at room temperature—about 68°F (20°C).

Steadily raise mash to 151°F (66°C), and rest there 10 minutes.

Raise to 162°F (72°C); rest 20 minutes.

Raise to 170°F (77°C), rest 10 minutes, and mash out.

Vorlauf until runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, following the hops schedule.

After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week.

After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.

BREWER’S NOTES
No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. (For more about spunding, see “Gearhead: The Force Behind the Fizz” on beerandbrewing.com.) Serve at 46–50°F (8–10°C) in a tapered pilsner glass.

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  • Last Updated: 2023-02-20 03:31 UTC