Italian Pils (Pivo Pils Clone) - Beer Recipe - Brewer's Friend

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Italian Pils (Pivo Pils Clone)

172 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Tuesday April 16th 2019
1.052
1.014
5.0%
47.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Bohemian Pilsner20 lb Bohemian Pilsner 38 1.9 98.4%
0.33 lb German - Acidulated Malt0.33 lb Acidulated Malt 27 3.4 1.6%
20.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 40.96 27.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 30 min 6.3 18.2%
1.50 oz Hallertau Blanc1.5 oz Hallertau Blanc Hops Pellet 10 Boil 0 min 27.3%
1.50 oz Hallertau Blanc1.5 oz Hallertau Blanc Hops Pellet 10 Dry Hop 4 days 27.3%
5.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Pilsner I OYL-101
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 64 88 0
Start with RO water and build mineral profile
13 gallons mash water
5 grams gypsum
6.5 grams Calcium Chloride
4 grams Epsom Salt

5 oz aciduated malt to adjust mash acidity

5 gallons sparge water
1.9 grams gypsum
2.5 grams Calcium Chloride
1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Infusion -- 145 °F 15 min
2nd Rest Infusion -- 155 °F 30 min
Mash Out Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.42 gal (73.67 qt). Suggest reducing initial strike volume to 10.37 gal (41.49 qt) and adding 6.42 gal (25.67 qt) sparge/top-off. 16.79 67.2  
Strike water volume (equipment estimates 16.19 g | 64.8 qt) 16.79 67.2  
Mash volume with grains (equipment estimates 17.82 g | 71.3 qt) 18.42 73.7  
Grain absorption losses -2.54 -10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 16.79 67.2
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2020-06-05 02:50 UTC