Italian Pilsner
Inspired by the heroic grit our Canadian athletes displayed at the Italian Olympics. From the podiums in Italy to the barley fields of Alberta, excellence is in the air…and in our malt. Speaking of Italy, we are thrilled to announce our latest homebrew recipe: a crisp, refreshing Golden Italian Pilsner.
Vital Statistics:
ABV: 4.5% SRM: 3.8 IBU: 27 OG: 1.045 FG: 1.011
Ingredients:
|
Malt |
19L Batch Brewhouse Efficiency: 72% |
10hL Batch Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 11L |
Volume of Mash Water: 450L |
|
|
Volume of Sparge Water 24L |
Volume of Sparge Water 775L |
|
|
Amount in KG |
Amount in KG |
|
|
Pilsner – Red Shed (98%) |
3.85 |
167 |
|
Caribou - Red Shed (2%) |
0.08 |
4.3 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Magnum AA 14% |
60 Minutes |
24.5 |
0.015 |
0.750 |
|
Tettnang AA 4.5% |
WP/Steep |
2.5 |
0.010 |
0.500 |
|
Tettnang AA 4.5% |
Primary Ferm. approx day 3 |
0 |
0.015 |
0.793 |
|
Tettnang AA 4.5% |
Dry Hop Day 48 |
0 |
0.010 |
0.528 |
|
Spalter Select AA 4.75% |
Dry Hop Day 48 |
0 |
0.010 |
0.528 |
Yeast: Escarpment Labs Czech Lager
Strike Water Temperature: 73°C
Water Profile: Pilsen, Czechia
Mash Rest Temperature: 65°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
- Heat strike water to 73c
- Add all malt to strike water
- Adjust mash ph with appropriate acid to reach desired brewing target
- Mash rest temp 65c for 1 hour. Confirm with iodine test
- Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
- Boil target volume of wort. Length 70 min
- Add Magnum at 60 min
- Whrilfloc or Irish Moss at 10min
- Add Tettnang Whirlpool/Steep for 30 min
Cooling:
- Rapidly cool the wort with an ice bath or through a heat exchanger
- Add lightly diluted zinc or yeast nutrients
Fermentation:
- Collect cooled wort into fermentation vessel
- Add oxygen through carb stone or by rapidly shaking volume
- Pitch Escarpment Czech Lager at 10c
- On day 2 step temp to 11c
- On day 3 step temp to 12c
- Dry Hop Approx. day 3 with active ferm hop Tettnang
- Allow beer to ferment until 5 days of same gravity reading
- Once beer is terminal, drop temp by 2 degrees every day until you have reached 0c
- Scrub as much yeast and other protein out of fermentor
- Allow Pilsner to lager between 4 and 6 weeks.
- 5 days before packaging dry hop with Tettnang and Spalter Select
- Consider using a clarifying agent like biofine day after finishing dry hop
- Scrub well 2 days before packaging
- Proceed to packaging in either canning, bottling or kegging
- Enjoy this beer at 2.6 volumes of CO2