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Italian "Tipopils" - Valley Cup Round 4 (Fall 2023) WG

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 70.2 gallons
Post Boil Size: 68.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter McArthur
Hop Utilization: 93%
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday June 30th 2023
1.045
1.008
4.8%
38.4
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Bestmalz - BEST Pilsen100 lb BEST Pilsen 37 1.9 94.1%
2.50 lb Briess - Carapils Malt2.5 lb Carapils Malt 34.5 1.5 2.4%
3.80 lb German - Acidulated Malt3.8 lb Acidulated Malt 27 3.4 3.6%
106.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum8 oz Magnum Hops Pellet 15 First Wort 60 min 38.01 26.7%
4 oz Perle4 oz Perle Hops Pellet 8.2 Boil 1 min 0.41 13.3%
6 oz Saphir6 oz Saphir Hops Pellet 4.25 Dry Hop (High Krausen) 14 days 20%
6 oz Saphir6 oz Saphir Hops Pellet 4.25 Dry Hop 3 days 20%
6 oz Tettnanger6 oz Tettnanger Hops Pellet 4.5 Dry Hop 3 days 20%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22.20 g Gypsum Water Agt Mash 0 min.
22.20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
25.57 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.50 oz WLN1000 Water Agt Boil 10 min.
 
Yeast
CellarScience - German
Amount:
415 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 4132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.15 psi       Temp: 34 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.66 gal Strike 163 °F 152 °F 60 min
44.68 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 66.95 gal (267.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 54.95 gal (219.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 48.37 gal (193.47 qt). Suggest reducing strike water volume to 3.5 gal (13.98 qt) and adding 36.37 gal (145.47 qt) sparge/top-off. 39.86 159.5  
Strike water volume at mash thickness of 1.5 qt/lb 39.86 159.5  
Mash volume with grains 48.37 193.5  
Grain absorption losses -13.29 -53.2  
Remaining sparge water volume (equipment estimates 40.63 g | 162.5 qt) 43.88 175.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 66.95 g | 267.8 qt) 70.2 280.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume (equipment estimates 65 g | 260 qt) 68.25 273  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 68.25 g | 273 qt) 65 260  
Total: 83.74 335
Equipment Profile Used: System Default
 
Notes

First dry hop of is added at pitching.

Ferment at 54 degrees for 7 days then check gravity daily.

Day 8:____

Day 9_____

Day 10:____

Day 11:____

Day 12:____

Day 13:____

Day 14:____


When gravity is at 1.014-1.016, start diacetyl rest by bumping up to 65 degrees and letting it rest there after its stabilized for 3-4 days/until final gravity is reached/has stabilized.

FG:______

After the rest, dump yeast and crash beer down to lowest temp setting on chiller and let it rest cold for 5 days

Temp reached__ on ____

Second dry hops are added while lagering, 2-3 days before kegging

Dry Hop on ____

wait 2 days

Carb stone with PSI set to 2.8vols

Turn racking arm up the day before kegging

Kegged on________

OR
Put kegs on line with regulator set at 14 PSI for 2 weeks


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  • Last Updated: 2023-07-20 01:50 UTC