Intonarumori Italian Pils - Beer Recipe - Brewer's Friend

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Intonarumori Italian Pils

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.81 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eric Muhlheim
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday June 18th 2021
1.050
1.014
4.8%
33.9
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 lb Weyermann - Extra Pale Premium Pilsner Malt10.8 lb Extra Pale Premium Pilsner Malt 38 1.5 95.9%
2.15 oz German - Vienna2.15 oz Vienna 37 4 1.2%
2.15 oz Belgian - Aromatic2.15 oz Aromatic 33 38 1.2%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.7%
180.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 75 min 21.72 13.3%
5 g Perle5 g Perle Hops Pellet 8.2 Boil 45 min 5.21 6.7%
15 g Southern Cross15 g Southern Cross Hops Pellet 12.5 Boil 5 min 5.18 20%
15 g Saphir15 g Saphir Hops Pellet 4.25 Boil 5 min 1.76 20%
15 g Southern Cross15 g Southern Cross Hops Pellet 12.5 Dry Hop 3 days 20%
15 g Saphir15 g Saphir Hops Leaf/Whole 4.25 Dry Hop 3 days 20%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.1 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.6 qt Strike 154.1 °F 144 °F 90 min
21.2 qt pH 5.5 Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.81 31.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Eraclea Pilsner malt available at hopcraft supply company - https://www.hopcraftsupply.com/products/weyermann-eraclea-pilsner-malt-1-8l

Decoction mash:

  • Start with 15.29 q water @ 154.1 degrees to hit 144 degree rest
  • 45 min rest - take out 6.7q of mash and heat to boiling, return to get to 160 degrees
  • 45 min rest - take out 5.5q of mash and heat to boiling, return to get to 170 degrees

    Hit sparge water pH of 5.5

    Dry hop for 3 days at start of lagering

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  • Last Updated: 2022-04-23 00:15 UTC