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Birrificio Italiano Tipopils

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

Zwickel_I

by abrouwers

OG: 1.048 FG: 1.013 ABV: 4.7% IBU: 23

Original Gravity:

1.045

Final Gravity:

1.008

ABV (standard):

4.9%

IBU (tinseth):

22.6

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Northern Brewer (Pellet)	14.83	28%
0.30 oz	Perle (Pellet)	5.87	12%
1 oz	Spalter Select (Germany) (Pellet)	1.19	40%
0.50 oz	Saphir (Pellet)	0.72	20%
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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-02-20 03:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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