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Brew Your Own (BYO) Magazine Written by Horst Dornbusch Issue: July-August 2021 (5 gallons/19 L, all-grain) OG = 1.049 FG = 1.010 SRM = 4 IBU = 32 ABV = 5.2% This is the original recipe brewed by Agostino Arioli in 1996, which launched the Italian Pilsner style. The recipe for Tipopils has evolved over the years to include new ingredients released after the original brew, however this version still makes for a tasty and fine example of Italian Pilsner. Ingredients 9.8 lbs. (4.45 kg) German Pilsner malt 1.6 oz. (45 g) Weyermann Caramunich® II malt 6.5 AAU Magnum hops (75 min.) (0.5 oz./14 g at 13% alpha acids) 1.8 AAU Perle hops (45 min.) (0.3 oz./9 g at 6% alpha acids) 0.38 oz. (11 g) Hersbrucker hops (5 min.) 0.38 oz. (11 g) Saaz hops (5 min.) 0.38 oz. (11 g) Hersbrucker hops (dry hop) at start of lagering; for 3 days 0.38 oz. (11 g) Saaz hops (dry hop) at start of lagering; for 3 days SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast ¾ cup corn sugar (if priming) Step by Step Mash in at about 2 qts./lb. (4.2 L/kg) at 148 °F (64 °C) and hold at this temperature for 90 minutes. Raise temperature to mash out and recirculate for 15 minutes then begin to run off to the boil kettle. Sparge with enough acidified water to collect 7 gallons (26.5 L) in the kettle and then boil for 90 minutes, adding hops as indicated. You may opt to add a kettle fining and yeast nutrients in the final 15 minutes of the boil. After the boil is complete, give the wort a long stir and allow break to settle for 10 minutes before beginning chilling process. Chill wort to 51 °F (11 °C) and transfer to the fermenter. If using a liquid yeast strain, aerate the wort well and pitch the yeast. Ferment at 53 °F (12 °C) until signs of fermentation slow. Slowly raise temperature to 59 °F (15°C) and hold for one week. Dump the yeast or transfer to a purged secondary vessel with the dry hops. Remove hops after three days and lager near freezing (~36 °F/2 °C) for three weeks, cooling slowly if possible (don’t cold crash). Rack again and then bottle and prime or keg and force carbonate. Birrificio Italiano’s Tipopils (1996) clone (5 gallons/19 L, extract with grains) OG = 1.049 FG = 1.010 SRM = 4 IBU = 32 ABV = 5.2% Ingredients 5.4 lbs. (2.45 kg) Pilsen dried malt extract 1.6 oz. (45 g) Weyermann Caramunich® II malt 6.5 AAU Magnum hops (75 min.) (0.5 oz./14 g at 13% alpha acids) 1.8 AAU Perle hops (45 min.) (0.3 oz./9 g at 6% alpha acids) 0.38 oz. (11 g) Hersbrucker hops (5 min.) 0.38 oz. (11 g) Saaz hops (5 min.) 0.38 oz. (11 g) Hersbrucker hops (dry hop) at start of lagering; for 3 days 0.38 oz. (11 g) Saaz hops (dry hop) at start of lagering; for 3 days SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast ¾ cup corn sugar (if priming) Step by Step Start with 6.5 gallons (24.6 L) water in the boil kettle. Place crushed grains in a muslin bag and steep as water heats up to 168 °F (76 °C). Remove grain bag and, off heat, stir in the malt extract. Once dissolved, turn heat back on and bring to a boil. Total boil time is 75 minutes adding the first hop addition at the start of the boil. Follow the remainder of the all-grain recipe instructions. Written by Horst Dornbusch Issue: July-August 2021