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Italian pils

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

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (rager):

39.5

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	German - Pilsner3 kg Pilsner		38	1.6	100%
3 kg / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
13 g	Magnum (Pellet) 13 g Magnum (Pellet) Hops	33.93	26%
37 g	Tettnanger (Pellet) 37 g Tettnanger (Pellet) Hops	5.53	74%
50 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

944

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Brews

Public: Yup, Shared
Last Updated: 2020-04-26 19:32 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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