Italian pils - Beer Recipe - Brewer's Friend

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Italian pils

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Firestone Walker/BYO
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday March 9th 2020
1.048
1.009
5.1%
39.5
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 100%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 12.7 Boil 60 min 33.93 26%
9 g Tettnanger9 g Tettnanger Hops Pellet 3.7 Boil 30 min 3.8 18%
14 g Tettnanger14 g Tettnanger Hops Pellet 3.7 Boil 5 min 1.73 28%
14 g Tettnanger14 g Tettnanger Hops Pellet 3.7 Dry Hop 6 days 28%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.42 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium-low
Optimum Temp:
8 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
The calcium chloride is used if using RO water. Otherwise use a water chemistry calculator
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Temperature -- 17 °C 15 min
2nd Rest Infusion -- 20 °C 30 min
Mash Out Infusion -- 24 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 7.8
Mash volume with grains 9.8
Grain absorption losses -3
Remaining sparge water volume 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 11.1 L) 15
Estimated amount in fermentor 15
Total: 20.9  
Equipment Profile Used: System Default
 
Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Note: Imperial L13 Global is same strain as White Labs 830.

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  • Last Updated: 2020-04-26 19:32 UTC