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Post by Ken on Aug 3, 2020 18:15:11 GMT -6
Now you guys have me dreaming of a Tipopils. I hope you're proud of yourselves. I'm seeing an authentic Italian pizza, on the thin side, some pepperoni, fresh oregano and blobs of mozzarella and that crisp crust that's all bubbled up around the edges... and then you wash it down with some Tipopils.
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Post by Seven on Aug 4, 2020 7:35:59 GMT -6
I've had Prima Pils a couple times... it's always cloudy which turns me off. Is that normal or did I get some mishandled beer? I saw a picture of the Tipopils from Birrificio Italiano and it looked clear so they either filter it or they just have a way to clarify it somehow... I assume they wouldn't want it lagering too long or the fresh hop flavor would disappear. Sounds mishandled. I don't think I've gotten a cloudy one locally but I'm about 4 miles from one of Victory's breweries so they are usually pretty fresh. Maybe we should consider a beer swap once the weather cools down a bit.
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Post by Ken on Aug 4, 2020 7:55:54 GMT -6
I've had Prima Pils a couple times... it's always cloudy which turns me off. Is that normal or did I get some mishandled beer? I saw a picture of the Tipopils from Birrificio Italiano and it looked clear so they either filter it or they just have a way to clarify it somehow... I assume they wouldn't want it lagering too long or the fresh hop flavor would disappear. Sounds mishandled. I don't think I've gotten a cloudy one locally but I'm about 4 miles from one of Victory's breweries so they are usually pretty fresh. Maybe we should consider a beer swap once the weather cools down a bit. Good idea. I think I can get Prima Pils here but I'm not sure. I should also mention that my tastes change and something I considered too hoppy 5 years ago might be right up my alley now. That probably goes for a lot of things. Still, if there is something I can get here that you can't get by you, LMK. I'll be happy to pack up a sixer of something. The best Victory story I have is when we went to Vienna and stopped in at a place called 1516 Brewing Company. Their chalkboard had many of the usual beers: Helles, Pils, a Marzen kind of thing, maybe a stout and then... Victory Hop Devil IPA. I was like WHAAAAAAAAT? The chalkboard said "Victory's recipe brewed here!!". I asked one of the servers and she told me it was something they had just started doing and the locals loved the IPA. I looked around the biergarten and it seemed like everyone was drinking it... including my my wife and I.
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Post by Seven on Aug 7, 2020 10:23:15 GMT -6
Hoping to make my 1st attempt at an Italian Pils on Monday. I'm not very well versed in Pils beers (German, Czech or Italian) so I hoping to get some feedback. Is my bittering charge enough? The 5 minute addition will add some IBUs but is more of a flavor addition. WP hops will probably go in at around 140F so no IBU contribution. Using Edelweiss and S-189 since I have them in-house and I like what Edelweiss has done for a couple Kolsch I made. For the mash, I'll probably do a step mash at 151F, 162F and 170F for the mashout. My instinct tells me to mash lower initially but I'm basing these steps from an article written by the brewer of TipoPils...he says to dough in at room temp and use these temps as rest points.
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Post by Ken on Aug 7, 2020 10:36:08 GMT -6
WHATSA MATTA FOR YOU? I think 24 IBUs for the bittering addition is good here and I also think it's personal preference. If you have all those late hops doing their thing, do you want the bittering addition to be firm or does it matter? The other part regarding balance is tricky... you have a lot of hops in this beer and the grist is mostly pilsner malt so then you wonder if the grain bill will stand up to the hops. Do you mash higher (although many people now say mash temp is not really that important), do you lower your bittering charge, do you add a smidge more CaCl to up your depth, fullness and maltiness? These are questions that keep me up at night.
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Post by Seven on Aug 7, 2020 11:41:53 GMT -6
Since it's my 1st attempt, I think I'm shooting for middle of the road all around. So not too bitter, not too hoppy. Roughly equal amounts of calcium, sulfate and chloride at 60-70ppm, mash ph of around 5.3 helped along with lactic acid. If this beer comes out like I envision it, I'll be back for more. I find myself drinking less IPAs recently so this should fill the void.
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Post by Ken on Aug 7, 2020 12:11:42 GMT -6
Sounds totally reasonable. For me, I went with more chloride than sulfate (which is common for me) because I don't want sulfate + all those hops with a grain bill of almost all pilsner malt as the only thing to offset it. I am also envisioning what it will be like and I'm very interested to see. I have a red lager being brewed this weekend and then I have this Tipopils and a Czech Pils also slated for the Bayern yeast. Cheers.
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Post by Seven on Aug 7, 2020 12:42:26 GMT -6
Do you ever use NaCl to boost your chloride level or mainly calcium chloride?
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Post by Ken on Aug 7, 2020 13:34:48 GMT -6
Do you ever use NaCl to boost your chloride level or mainly calcium chloride? I have asked brewers what level of Na they target in various styles but I either get responses like "it doesn't matter unless you get over [x]ppm and then it's too much" or else the discussion is just crickets... no one answers. The Na in my source water is 12ppm. I know that Denny has mentioned that you can take a glass of beer and add kosher salt to see what it does and it you like the flavor you could multiple that out and add it to the mash, etc. But there is only 21ppm of chloride in my water and I boost it with CaCl only. How about you? What is the Na in your water and do you ever add Na?
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Post by Seven on Aug 7, 2020 20:45:01 GMT -6
My water is pretty low in the majors. I've used salt in some NEIPAs to boost chloride while trying to keep calcium low. Nice beers but I'm not sure how much was due to the minerals or lack thereof.
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Post by Ken on Aug 10, 2020 6:42:12 GMT -6
The Italian Pilsner may be my next beer. I have family coming in to hang with us late this week so I might try to sneak in a Wednesday brewday and the beers that were drawn up that still remain are the Italian Pilsner, a Czech Pilsner and a Vienna Lager. As I look at the hopping on the Italian Pils, it's really very modest with half-ounce additions here and there. Their timing is unusual but not really over-the-top. I plan to do the DH in the fermenter which is going to disrupt my LO juju but I don't see another way. I have a 25-pack of muslin bags ready for work.
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Post by Seven on Aug 10, 2020 9:20:16 GMT -6
I'm mashing my Italian Pils right now! Doughed in with 70ish degree water and am ramping up to a rest at 151F, then another at 162F. I'm definitely being a bit heavier-handed than "the recipe" for Tipopils but I'm betting that his hops are fresher. I also DH with a nylon bag so I'm losing some utilization there.
Ken, DH'ing shouldn't undo a lot of LO steps if there's a tiny bit of fermentation still going on. That should scrub any O2 ingress I would think. There's also hop creep that may drop gravity a bit and help clean up any oxygen. Do you have/use a DO meter?
My biggest issue with DH'ing is that I like to spund and I've not figure out a great way to do that unless I DH during active fermentation.
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Post by Ken on Aug 10, 2020 10:36:40 GMT -6
I do not have a DO meter.
Are you using the grain bill for the original recipe with the pilsner and the CaraMunich I?
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Post by Seven on Aug 10, 2020 11:44:33 GMT -6
No, went with what I had on hand, which ultimately came to 8# Weyerman Pils, 1# Vienna and 1/2# CaraPils. Looking at 1.047 or thereabouts, although I think I may hit high...double crush, step mash, confirmed full mash conversion. It's been a pretty smooth brew day so far despite still working even though I'm technically on PTO.
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Post by Ken on Aug 10, 2020 11:59:56 GMT -6
On the one hand, the grain bill stated in that article is really weird. I mean, good beer is good beer and I've never done a pilsner with pilsner malt + caramunich so it could be stellar but it raised an eyebrow for sure. I will probably modify mine slightly... I see that I rounded 1.4 ounces of CM up to 2 and I probably won't do that. Let me know how you think your color looks when you're at the end of the brewday. Cheers and happy brewing.
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