Tipopils (Italian Pilsner) - Beer Recipe - Brewer's Friend

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Tipopils (Italian Pilsner)

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Sunday July 7th 2024
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1.046
1.007
5.2%
32.7
3.7
n/a
0.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Eraclea Pilsner9 lb Eraclea Pilsner 37.03 1.75 99%
1.50 oz German - CaraMunich I1.5 oz CaraMunich I 34 39 1%
9.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Northern Brewer19 g Northern Brewer Hops Pellet 7.8 Boil 75 min 22.76 27.1%
9 g Perle9 g Perle Hops Pellet 8.2 Boil 45 min 9.96 12.9%
14 g Spalter Select (Germany)14 g Spalter Select (Germany) Hops Pellet 3.5 Boil 0 min 20%
7 g Saphir7 g Saphir Hops Pellet 4.25 Boil 0 min 10%
14 g Spalter Select (Germany)14 g Spalter Select (Germany) Hops Pellet 3.5 Dry Hop 2 days 20%
7 g Saphir7 g Saphir Hops Pellet 4.25 Dry Hop 2 days 10%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each KICK - Carrageenan / 13 Each $ 0.22 / each
$ 0.22 		Fining Boil 20 min.
0.50 tsp Wyeast - Beer Nutrient / 156.5 Tsp $ 0.02 / tsp
$ 0.01 		Other Boil 10 min.
$ 0.23
 
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:
1.5 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F 70 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.84 11.4  
Mash volume with grains 3.57 14.3  
Grain absorption losses -1.14 -4.5  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 6.1 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.56 30.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.25 21  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Step mash alternative: 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.

Alternative malts: Rahr North Star Pils or other European pilsner

Consider small addition of acidulated malt (2-4 ounces).

One of the dry hops could go at the beginning of fermentation.

Ferment at 55.

High carbonation - 2.9 or so.

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  • Last Updated: 2024-11-05 20:14 UTC