ITALIAN PILSNER: IT'S NOT PERONI! | A HOPPY Modern Take on An Old Style | DRY HOPPING A Pilsner скачать в хорошем качестве

ITALIAN PILSNER: IT'S NOT PERONI! | A HOPPY Modern Take on An Old Style | DRY HOPPING A Pilsner

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: https://www.beervanablog.com/beervana... ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE:https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/ydyUbg1x... 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 ------------------------------------------------------- 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 ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #Italian #Pilsner #Saphir #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #lager #tipopils