2020 Italopils

All Grain Recipe

Submitted By: deadwolfbones (Shared)
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Brewer: Ben K.
Batch Size: 4.00 galStyle: German Pils ( 5D)
Boil Size: 5.07 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: ROBOBREW
Bitterness: 35.5 IBUsBoil Time: 90 min
Est OG: 1.047 (11.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.25 gal Bend, Orgeon (Tap) Water 1
4.00 g Lactic Acid (Mash 60 min) Misc 2
0.50 tsp Calcium Chloride (Mash 60 min) Misc 3
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.25 Campden Tablets (Mash 60 min) Misc 5
6 lbs BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 6
5.60 oz Bonlander Munich Malt (Briess) (10.0 SRM) Grain 7
0.56 oz Hallertau Magnum [10.8%] - Boil 90 min Hops 8
1.41 oz Tettnang [3.9%] - Boil 10 min Hops 9
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 10
0.49 oz Tettnang [3.9%] - Dry Hop 5 days Hops 11
0.25 oz Tettnang [3.9%] - Dry Hop 10 days Hops 12

Notes

Brewed 6/20/20 1. 75 minute mash @ 152F w/ frequent stirring 2. Pre-boil 9.5 Bx = 1.038 (1pt over BS estimate) 3. OG: 11.2 Bx = 1.045 (1pt under BS estimate) 4. Chilled to 73F and transferred to fermenter (same one with the kveik 6-row experiment that went sideways; did a deep clean but still slightly worried). Put in fridge and will pitch yeast when wort gets to 60F. 5. Fermenting happily midday 6/21. Temp creeping back up to 52F after dipping below 50 initially. Will check SG tomorrow. 6. SG morning 6/22: 10.3 Bx = 1.038. 7. SG morning 6/23: 8.6 Bx =1.028 8. SG morning 6/24: 6 Bx = 1.011 = 4.5%. Tasty! 9. SG morning 6/25: 5.4 Bx = 1.008 = 5%. Dry AF. I think it's done. Sitting at room temp for another day and then will start crashing for maturation. 10. SG morning 6/26: 5.3 Bx = 1.007 = 5.2%.

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