The Italian Pilsner is one of the coolest kinds of Pilsner available nowadays. This is NOT Peroni! This beer takes the experience of a kellerpils and amplifies it by layering on modern european hops and delivering an overload of noble hop character. This is easily my favorite pilsner I've made in this series overall!
Article on Tipopils: [ Ссылка ]
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Recipe on Brewfather: [ Ссылка ]
Recipe for 5 gallons, your efficiency may vary:
"Signore Vespa"
5.5% ABV 35 IBU
10 lb Weyermann Barke Pilsner (97.6%)
0.25 lb Weyermann Caramunich I (2.4%)
Single Infusion Mash at 152 F (65 C) for 60 min
Water (ppm): Ca: 12, Mg: 3, Na: 9, SO4: 13, Cl: 21, HCO3: 23
Add 1g Epsom, 1g CaCl, and 1g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
60 minute boil
FWH - 1 oz (28g) Perle (5.3% AA)
15 min - 1 oz Perle
0 min - 1 oz Saphir (3.5% AA)
Dry Hop with 1.5 oz (42g) Saphir during primary fermentation for no more than 5 days
OG: 1.051
Yeast: Saflager W-34/70 Dry Lager Yeast
Ferment at 65-68 F (18-20 C) for 7-10 days, allow a diacetyl rest if needed.
FG: 1.009
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0:00 Intro and Welcome
0:43 Style Description and Approach
5:00 Recipe
8:19 Mash
9:41 Boil and Yeast Pitch
10:42 Fermentation Plan
14:35 Fermentation Follow-Up
15:52 Pour and Tasting Notes
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